• Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
• To a large mixing bowl, add the flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
• To a small bowl, add eggs, vanilla, and oil. Stir until well combined.
• Fold the peaches into the batter until coated.
• Pour the batter into the lined pan and top with the reserved peaches. Bake for 65-70 minutes, or until a toothpick inserted in the center comes out mostly clean.
• While the cake is baking, make the crumble and the topping.

Crumble

• In a small bowl, combine the melted butter, flour, confectioners' sugar, salt, vanilla, and cinnamon. Set aside.

Topping

• In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.

Assembly

• Take the cake out of the oven. Insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
• Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
• Top the cake with the crumble.
• Let the cake cool for 10-15 minutes to allow it to absorb the topping. The interior will have a custard-like texture.
• Remove the springform and parchment paper, and place the cake on a plate. Cut and serve!