Allow the frozen peaches to thaw. Then dice into ¼” - ½” pieces.

Preheat oven to 325°F. Grease and flour two mini bundt cake pans, each with six cavities. Set aside.

Make the peach topping: In a saucepan, melt the butter for the peach topping over medium heat. Add the brown sugar, one and a half cups of the peaches and cinnamon. Cook the mixture, stirring occasionally, until the peaches become tender and the mixture is well combined. This process usually takes about 5-7 minutes. Remove from heat and let the mixture cool slightly.

Make the cake batter: In a large mixing bowl, cream together the softened butter, oil, brown sugar and granulated sugar until light and fluffy using a hand mixer or stand mixer.

Add the eggs, one at a time, beating after each addition. Mix in the vanilla extract.

Whisk together the flour, cinnamon, baking powder, baking soda and salt in a separate bowl.

Gradually add the dry ingredient mixture to the butter mixture, mixing just until combined.

Add in the sour cream and fold in the rest of the diced peaches.

Bake the cake: Divide the peach topping mixture evenly among the prepared mini bundt cake pans, adding it to the bottom of each cavity.

Spoon the batter evenly over the peach topping in the pans, filling each cavity about 2/3 full.

Bake 25-30 minutes or until a toothpick inserted into the center of a cake comes out clean. The baking time may vary depending on your oven, so keep an eye on them.

Remove the pans from oven and let the cakes cool for about 10 minutes before inverting. After cooking, invert the pans onto a cooling rack, cooling completely before glazing.

Make the icing: In a small bowl, whisk together the powdered sugar, salt, vanilla and heavy cream. It should be a smooth, pourable consistency. If it’s too thick, add more cream. If it’s too thin, add more sugar.

Once the cakes are completely cool, drizzle the icing over the top of each one.

Serve and enjoy!