Ingredients:

2 peaches, pitted and cut into 1/2 inch thick wedges

5 Tbsp peach schnapps

4 tsp lemon juice

6 Tbsp plus 1/3 cup sugar

1 cup all-purpose flour

1 1/4 tsp baking powder

3/4 tsp salt

1/2 cup packed light brown sugar

2 large eggs

8 Tbsp unsalted butter, melted and cooled

1/4 cup sour cream

1 1/2 tsp vanilla extract

1/4 tsp plus 1/8 tsp almond extract

1/3 cup panko bread crumbs, crushed fine

Directions:

1. An easy way to crush panko bread crumbs is to place them in a plastic sandwich bag and carefully smash them with a rolling pin. If you can't find panko, you can substitute 1/4 cup of plain, unseasoned break crumbs. If using juicy ripe peak-of season peaches, you can skip the peach schnapps.

2. Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly coat with vegetable oil spray. Gently toss 24 peach wedges with 2 Tbsp schnapps, 2 tsp lemon juice, and 1 Tbsp sugar in bowl; set aside.

3. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 Tbsp schnapps, remaining 2 tsp lemon juice, and 2 Tbsp sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees F.

4. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and smooth, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 tsp almond extract; whisk until combined. Add flour mixture and whisk until just combined.

5. Transfer half of batter to prepared springform pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Genlty spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

6. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Bon Appetit!