Add peaches, sugar, cinnamon, and nutmeg to a medium pot over medium heat.

Stir together cornstarch and butter until a paste forms, then add to the peach filling mixture and stir until combined. Remove from heat and set aside.

Preheat the oven to 400 F.

Mix together the flour, sugar, and cinnamon in a small bowl until combined. Cut in the butter to form crumbs, then set aside.

Bake the crumbs on a lined sheet pan for 9-10 minutes until golden. Let cool.

Lower the oven temperature to 325 F and prepare a bundt pan with non-stick spray.

Cream together butter and sugar until fluffy, then add eggs one at a time.

Mix flour, salt, and baking soda into the batter. Add sour cream and vanilla extract, mixing until just combined.

Fold in 2/3s of the peach mixture.

Layer half the cake batter in the bundt pan, add streusel, then layer remaining batter. Bake for 75 minutes.

Cool the cake, mix together glaze ingredients, and drizzle over the cake before serving.