Preheat your oven to 350°F (175°C).

Make the streusel: In a medium saucepan, melt the butter over medium heat until it foams, turns golden brown, and smells nutty (about 5–7 minutes). Pour it into a bowl and let it cool to room temperature. Stir in the flour and sugar until crumbly. Refrigerate while preparing the cake.

Prepare the dry mix: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

Mix wet ingredients: In a separate bowl, combine the ricotta, eggs, and vanilla extract, whisking until the mixture is smooth and well blended.

Combine and fold: Stir the ricotta mixture into the dry ingredients just until incorporated—do not overmix. Gently fold in the chopped peaches.

Assemble: Grease a 9-inch springform pan. Pour the batter into the pan, smoothing it out. Sprinkle the streusel topping evenly over the batter.

Bake: Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let the cake cool in the pan for 30 minutes, then carefully remove the springform ring.

Prepare the glaze: In a small bowl, whisk the confectioners’ sugar, honey, vanilla, and 1 tablespoon of milk. Add more milk as needed until the glaze reaches your desired consistency.

Finish and serve: Drizzle the glaze over the cooled cake. Slice and enjoy!