Step 1

Preheat the oven to 350 F. Line the bottom of your springform with parchment paper and lightly butter your spring form.

Step 2

Melt 1 tbsp of butter in a pan over medium heat then add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, approximately 10 minutes then remove from the heat.

Step 3

Pour the mixture into the prepared pan and tilt to coat the bottom.

Step 4

Remove the pits and slice the peaches into sixths then arrange the wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed. I like to start at the outside with the peaches facing in one direction, then move inside, turning them to the other direction for aesthetic effect.

Step 5

Next, combine your flour, baking powder and salt and set aside.

Step 6

Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy.

Step 7

Add the eggs, one at a time, beating well after each addition then beat in the vanilla and almond extracts.

Step 8

Finally, beat in the flour mixture in 3 batches; alternating with the milk, and beginning and ending with the flour mixture. Beat in each addition until just incorporated.

Step 9

Spread the batter evenly in the prepared pan with a pan underneath in case of drips.

Step 10

Bake until golden, and a toothpick inserted into the center comes out clean, about 45 minutes.

Step 11

Remove the outside of your springform.

Step 12

Flip a plate upside down, and place it on top of the cake.

Step 13

With your hand securing the plate to the cake, gently flip the entire thing and place the plate on the counter.

Step 14

Carefully remove the bottom of the springform from the top of the cake by sliding an offset spatula between the two and gently lifting it up.