Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter, granulated sugar, and honey until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Gently fold in the diced peaches into the batter.

Pour the batter evenly into the prepared pan. Smooth the top with a spatula.

Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. Some moist crumbs are okay due to the peaches.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

For the optional glaze: Whisk together powdered sugar, honey, and 1 tablespoon of milk in a small bowl. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Drizzle over the cooled cake.