Grease with shortening and flour one 10 inch bundt cake pan (or use cake release or Baker’s Joy spray).
Combine the cinnamon and sugars together in a medium bowl. Add the peaches and toss to coat.
In a large bowl, combine the sugar, oil, eggs and vanilla. Mix well.
In a small bowl, combine the flour, salt, and baking powder. Whisk to combine.
Add the flour to the egg mixture alternately with the orange juice, mixing well between each addition and scraping the sides of the bowl as needed.
Pour 1/2 of the batter into the prepared pan.
Top with 1/2 of the chopped peaches.
Pour the remaining batter over the peaches.
Add the remaining peaches to the top of the cake.
Bake at 350 degrees Fahrenheit for 80 to 100 minutes. The exact timing will depend on the size and shape of your bundt pan. A toothpick inserted in the center should come out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cake plate to cool completely.
To make the glaze, whisk together the sugar, vanilla extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.
Drizzle the cooled cake with the glaze.
Store in an airtight container at room temperature.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**