Grease a 9x9 square baking pan and set aside.

In a small bowl, mix together the brown sugar, flour, melted butter and cinnamon for the topping and set aside.

In a second small bowl, mix the brown sugar, flour, and cinnamon together for the filling and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, 3-5 minutes.

Mix in the milk, discard, sour cream, eggs and vanilla.

In a small bowl, whisk together the flour, baking powder, salt and baking soda. Add this to the wet ingredients and mix until just barely mixed together.

Toss in the diced peaches and gently fold in until just blended in.

Add half of the cake batter to a greased baking pan.

Sprinkle the filling evenly over the batter.

Add dollops of the remaining batter on top of the filling mixture. Use a spoon or rubber spatula to gently smear the batter evenly, being careful to not disturb the filling.

Evenly sprinkle the topping on top.

Bake in a preheated oven for 40 minutes, or until golden and a toothpick inserted in the center comes out clean.

Allow to cool before glazing.

In a small bowl, whisk together the glaze and drizzle over the cake.

Serve and enjoy.