Preheat the oven to 350 degrees F.

First, make the streusel topping. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl and let cool to room temperature. Add the flour and sugar and stir until well combined. Place in the fridge while you make the cake.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. Set aside.

In a medium bowl, whisk together the ricotta cheese, eggs, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.

Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the peaches.

Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.

Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.

While the cake is cooling make the honey glaze. In a small bowl, whisk the confectioners’ sugar, honey, vanilla, and milk together until smooth. I always start with 1 tablespoon of milk and then add more if necessary.

Drizzle the glaze over the cooled cake. Cut the cake into slices and serve!