PREPARE THE PEACH COMPOTE

1. Add the diced peaches, granulated sugar, light brown sugar, lemon juice, and salt to a small saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle simmer.
2. Continue to simmer for 5-7 minutes, or until the peaches have softened. Then, use a wooden spoon or potato masher to lightly mash the peaches. Aim for a mixture of mashed peaches and larger chunks.
3. In a small bowl, whisk together the cornstarch and water until smooth. Stir the slurry into the peach mixture and continue cooking, stirring constantly, until the compote is thick, glossy, and no longer looks cloudy, about 1–2 minutes.
4. Remove from the heat and stir in the vanilla extract.
5. Transfer the compote to a heat-safe bowl and cool completely. The cooled compote should resemble thick, chunky peach preserves and hold its shape when spooned.

MAKE THE STREUSEL

1. In a medium bowl, whisk together the gluten-free 1:1 flour, granulated sugar, cinnamon, and salt.
2. Pour the melted butter over the dry ingredients and stir with a fork until evenly moistened and the mixture forms small and medium-sized crumbs. If needed, gently break up any large clumps with the fork.
3. Refrigerate the streusel while you prepare the cake batter.

PREPARE THE CAKE BATTER

1. Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan, line the bottom with parchment paper, then lightly dust the bottom and sides of the pan with gluten-free 1:1 flour, tapping out any excess.
2. In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
5. Mix in the sour cream, vanilla bean paste, and almond extract just until combined, scraping down the sides and bottom of the bowl as needed.
6. Add the dry ingredients and mix on low speed until no dry streaks of flour remain and the batter is thick and mostly smooth.

ASSEMBLE AND BAKE THE CAKE

1. Spread the cake batter evenly into the prepared springform pan and smooth the top with an offset spatula or the back of a spoon.
2. Dollop the cooled peach compote evenly over the batter, leaving some of the batter exposed. Use a butter knife or skewer to gently swirl the compote into the top of the batter with just a few figure-eight motions.
3. Sprinkle the streusel evenly over the cake.
4. Bake for 45–55 minutes, or until the streusel is lightly golden, the edges are set, and a toothpick inserted into the cake portion (avoiding the compote) comes out clean or with a few moist crumbs. If the streusel begins to brown too quickly, loosely tent the cake with aluminum foil during the last 10–15 minutes of baking.
5. Transfer the pan to a wire rack and let the cake cool in the pan for 20–30 minutes. Carefully remove the sides of the springform pan and allow the cake to cool completely before glazing.

GLAZE AND SERVE

1. In a small bowl, whisk together the powdered sugar, milk, vanilla bean paste, and a pinch of salt until smooth. Add additional milk, 1 teaspoon at a time, if needed until the glaze reaches a thick but pourable consistency.
2. Once the cake has cooled completely, drizzle the glaze over the top of the cake.
3. Slice and enjoy.