Preheat the oven to 350°F (175°C).

In a large mixing bowl, cream together 1 cup of salted butter, 2 cups of granulated sugar, and 8 oz of cream cheese until smooth.

Add 4 large eggs one at a time, mixing well after each addition.

Stir in 1 tablespoon of pure vanilla extract and ⅓ cup of whole milk until combined.

In another bowl, whisk together 2 ½ cups of cake flour, ½ teaspoon of baking soda, and ½ teaspoon of ground cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in 1 ½ cups of chopped peaches and pour the batter into a greased pound cake pan.

In a small bowl, combine 6 tablespoons of melted salted butter, 4 tablespoons of brown sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and a pinch of salt. Drizzle this mixture over the cake batter.

Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool before removing it from the pan.

For the glaze, mix 2 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of pure vanilla extract until smooth. Drizzle over the cooled cake before serving.