Instructions

1. Preheat the oven to 325°f convection or 350°f conventional
2. Line the bottom of an 8 square or 9 round cake pan with parchment paper or butter and flour the pan

Topping

1. Toss the sliced peaches with the brown sugar and the almond extract. Allow to macerate for 30 minutes to an hour
2. Drain the peaches and set aside
3. Combine the peach juice with the butter in a small saucepan and bring the mixture to a boil. Allow to boil for 1 minute to thicken.
4. Pour the warm caramel into the prepared pan
5. Arrange the peach slices onto the caramel.
6. Place the pan in the freezer while preparing the batter

Batter

1. Combine the egg, yolks, almond extract and 1/4 cup of the buttermilk in a small bowl
2. Sift together the flour, salt, and baking powder in a mixing bowl, add the sugar and almond flour
3. Run the mixer on low speed for 30 seconds to combine the dry ingredients
4. Add the butter to the dry ingredients and mix until combined
5. Add the remaining 1/4 cup of buttermilk to the flour and butter mixture
6. Turn the mixer to medium high for 2-3 minutes
7. Turn off the mixer and scrape the bowl and paddle
8. Add the egg mixture in two batches, scraping between additions
9. Gently spread the batter over the peaches
10. Bake until the center of the cake springs back lightly when pressed, or a toothpick inserted in the center comes out clean, about 30 minutes
11. Cool in the pan for 10 minutes
12. Unmold the cake while it's still a little warm by running a paring knife around the sides of the cake and inverting onto a serving platter
13. If any caramel or peaches stick in the pan scrape them out with a small spatula and replace on the cake while still warm.
14. Serve warm or room temperature