Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
• In a large bowl, whisk together the all-purpose flour, granulated sugar, almond flour, baking powder, and salt.
• In a separate bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• In a small bowl, toss the sliced peaches with sugar, cornstarch, and lemon juice.
• Pour half of the cake batter into the prepared pan. Spread the peach mixture evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.
• Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.