• Chop peaches and set in a colander over a bowl. You'll need the juice for the glaze.
• Preheat oven to 325°F. Spray or grease a 10" Bundt or tube pan and dust evenly with powdered sugar. Set aside.
• In a medium bowl, whisk together 2 and 3/4 cups of the flour with the baking powder, salt, and cinnamon. Set aside. The remaining 1/4 cup of flour will be used later.
• In a separate large bowl, cream together softened butter and sugar on medium speed until very pale and fluffy, about 5 minutes.
• Reduce speed to medium-low. Add in eggs, one at a time, beating well after each addition. Stir in vanilla extract.
• Take 1/2 cup of the peaches and mash until pureed (or use a food processor to puree). Stir into the creamed mixture until well blended.
• Gradually, on low speed, add the flour mixture to the creamed mixture until combined.
• Take the remaining 1/4 cup of flour and toss with remaining 2 cups of chopped peaches to coat. Gently fold into batter with a spatula.
• Pour batter into prepared pan, level the top, and bake for 65 to 75 minutes, until toothpick comes out clean. Depending on your pan and oven, you may need to begin checking at 55 minutes.
• Let cake stand in pan for 10 minutes then turn out onto cooling rack to cool completely before glazing.

Make Peach Glaze:

• Whisk together glaze ingredients until smooth. Pour evenly over the top of the cool cake (glaze will run down).

Storage:

• Store glazed cake tightly covered at room temperature up to 4 days. Or freeze individually wrapped slices for 3 months. Thaw at room temperature.