Heat oven to 425° F.

In a bowl toss together 24 peach wedges,1 tablespoon sugar, 1/2 of lemon juice and almond extract and set aside.

Line a small baking sheet with foil for easy clean up. Add peach cubes to baking sheet and squeeze remaining lemon juice over top. Sprinkle 2 tablespoons of granulated sugar over top and toss to coat evenly.

Bake for 20 minutes. Remove and set aside to cool while working on cake.

Lower oven temperature to 325° F.

Spray 9? springform pan with organic baking spray or grease with extra butter and flour.

Stir flour, baking powder, and salt together in a medium bowl set aside.

In a mixer add brown sugar, granulated sugar and eggs and mix until blended and golden in color.

Once butter is cooled pour into mixer while running. Once blended add sour cream, vanilla, and 1/4 teaspoon almond extract.

With mixer on low slowly add flour mixture until just combined. Mix will be thick.

Transfer half of batter to springform pan, spread to smooth surface. I used an off set spatula.

Sprinkle panko bread crumbs evenly cake batter. Then add cooled peach cubes. Gently to spread to cover area. Peaches may not cover cake batter completely.

Gently pour remaining batter on top and smooth surface.

Arrange peach wedges slightly touching in a spiral pattern over surface, continue until cake is covered with wedges.

Bake 50-55 minutes, or until cake is set and toothpick inserted in center of cake comes out clean.

Let cool completely before removing from pan.