Preheat your oven to 350°F (175°C) and prepare a baking sheet. In a large bowl, combine all-purpose flour, granulated sugar, brown sugar, cinnamon, and softened butter. Mix until you achieve a crumbly texture. Spread the mixture evenly on the baking sheet and bake for 15-20 minutes, stirring occasionally, until golden brown. Remove from the oven and set aside to cool.

While your crumble cools, prepare the peaches. Peel, slice, and dice the large peaches, placing them separately in two bowls. Toss the sliced peaches with a pinch of cinnamon and a little sugar for extra flavor. Set aside the tossed sliced peaches and the diced peach pieces for layering.

In a medium saucepan, combine equal parts granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then let it simmer without stirring until it turns a light amber color, about 5-7 minutes. Remove from heat and carefully pour the hot caramel sauce into the bundt pan, covering the bottom evenly with the caramelized goodness.

In a large mixing bowl, cream together softened butter and granulated sugar until fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Gradually mix in the dry ingredient mixture and buttermilk, alternating between them. Blend until just combined to maintain the light texture essential for your Peach Cobbler Pound Cake.

Carefully pour 2/3 of the cake batter over the caramel in the bundt pan, ensuring an even layer. Next, evenly distribute the diced peaches over the batter. Sprinkle the baked biscuit crumble generously on top, followed by the remaining batter to seal the delicious layers.

Place the bundt pan in the preheated oven and bake for approximately 55-65 minutes. Keep an eye on the cake and test for doneness by inserting a toothpick into the center; it should come out clean. Once baked, remove from the oven and let it cool in the pan for about 15 minutes before inverting onto a plate.

Once the Peach Cobbler Pound Cake has cooled completely, slice and serve! For an extra treat, drizzle with a cream cheese glaze made from softened cream cheese and powdered sugar. This cake is perfect warm or at room temperature, making it an impressive dessert for any occasion.