Preheat your oven to 350°F (175°C) and prepare a Bundt pan with cooking spray.

Slice three ripe peaches and arrange them in the bottom of the pan.

Chop the remaining peaches to yield about 1.5 cups for mixing into the batter.

In a small bowl, combine 1 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 cup of melted butter; sprinkle this over the sliced peaches.

Cream together 1 cup of room temperature butter and 1.75 cups of granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then blend in 1 tablespoon of vanilla extract.

Whisk 2.75 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 0.5 teaspoon of salt in a separate bowl.

Gradually add the dry ingredients to the butter mixture, alternating with 0.75 cup of buttermilk, being careful not to overmix.

Fold in the chopped peaches and pour the batter over the layered peaches in the pan.

Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for at least one hour, then invert onto a serving plate.

Mix together 1.5 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2 to 3 tablespoons of milk for glaze, drizzle over the cake.