2. Mix sugar and eggs in the bowl of a stand mixer on high speed until pale and thick, about 12 minutes. Add flour and cinnamon, gently folding into egg mixture. Pour butter into a 9-inch springform pan coated with cooking spray. Bake at 350` for 40 minutes, or until pick inserted in the center of the cake comes out clean. Allow to cool.
3. Combine rum and milks in a large measuring cup. Poke holes in cake with a toothpick; slowly drizzle milk mixture over the top of the cake. Chill until milk is absorbed, about 4 hours or overnight. (mixture may not completely absorb. if so, spoon extra over each serving…) Serve slice topped with whipped cream and sliced peaches.