Cake Batter

1. Preheat oven to 350°F. 
2. In a large bowl, or bowl from stand mixer, beat butter and granulated sugar at medium-high speed until light and fluffy (about 5 minutes). Scrape down the sides of the bowl often using a rubber spatula.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in almond extract.
5. In another large bowl, whisk together all purpose flour, almond flour, cinnamon, baking powder and salt.
6. On low speed, gradually add dry ingredients to butter mixture alternately with buttermilk, beating just until combined after each addition.
7. Stir in diced peaches.
   Topping
8. Peel and slices two peaches into 8 slices each. In a small bowl, toss peaches in 1/4 cup of brown sugar.  Set aside.
9. In a separate small bowl, combine 1/3 cup brown sugar and 4 tablespoons of melted butter.  
10. Spray a 15-cup Bundt pan with baking spray with flour.
11.  Sprinkle the bottom of the pan with sliced almonds. 
12. Drop the brown sugar/butter mixture by teaspoonful into the bottom of the pan, on top of the almonds. 
13. Spread the sliced peaches on next. 
14. Spread batter into pan. Gently tap pan on a kitchen towel-lined counter a few times to release the air bubbles.
15. Bake 1 hour and 10 minutes, or until a cake tested inserted near the centre comes out clean. 
16. Let cool in pan on wire rack for 15 minutes.
17. Invert cake onto wire rack and cool.  
18. Garnish with powdered sugar. (Use a sieve for a fine sprinkle)