Preheat the oven to 350F. Spray and line a 9 x 9-inch circular or square baking pan so that the parchment paper has extra flaps coming offthe sides. This way you’ll be able to lift the cake out of the pan. You can also use a spring-form pan. Just makes sure it’s about 3-inches up the sides because this cake rises a bit.

To a medium bowl, combine the sugars, butter, flour, salt and walnuts. The mixture will be clumpy and moist. Set it aside.

In a medium bowl, whisk together the flour, cocoa nibs, ground cinnamon, baking soda, baking powder and salt. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until very light and fluffy, about 3 minutes. Add the eggs and beat until incorporated. Next, add the yogurt and vanilla. Add the dry ingredients, in two batches, until just combined. Add the peaches and fold them in until just combined. Do this gently!

Pour the batter into the prepared baking pan, smoothing out the top so it’s nice and even. Add the streusel to the top. Transfer to the oven to bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the center.

Allow to cool in the pan for about 5 to 7 minutes before inverting it onto a cooling rack.

Whisk the powdered sugar, heavy cream and salt together until smooth. If needed, add an additional tablespoon of heavy cream. Whisk until smooth. Transfer to a piping bag (this is optional) and snip off the end with a pair of scissors. Pipe the glaze onto the top of the cake.

Alternatively, you can just drizzle it on top of the cake.