Directions

1. Preheat the oven to 350ºF. Grease a 9-inch springform pan and set aside.
2. In a large bowl, use a hand mixer to cream the butter and sugar until light and fluffy, about 5 to 7 minutes.
3. Beat in the egg, vanilla extract and almond extract until well combined.
4. In a separate bowl, whisk together the dry ingredients.
5. Alternating between the dry ingredients and the buttermilk, beat into the batter until fully incorporated.
6. Pour the batter into the prepared pan and bake for 10 minutes.
7. Meanwhile, in a large bowl, stir together the brown sugar and butter. Add the peaches and toss until evenly coated.
8. Remove the cake from the oven and carefully spoon the peach mixture over the top. Bake for an additional 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean. Sprinkle with turbinado sugar.
9. Let cool for 10 minutes on a wire rack before removing the sides of the springform pan.
10. Serve warm with a scoop of vanilla ice cream. Enjoy!