Preheat your oven to 350°F.

Grease a 9-inch round cake pan or line it with parchment paper.

Wash and slice the peaches. Set them aside.

In a large mixing bowl, beat the eggs and 1/2 cup of sugar together until the mixture is light and fluffy.

Add the melted butter, vanilla extract, and almond extract (if using) and milk to the egg mixture. Mix until well combined.

In a separate bowl, whisk together the flour and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared cake pan.

Arrange the sliced peaches on top of the batter in a circular pattern, slightly pressing them into the batter.

Sprinkle the cane sugar evenly over the top of the peaches.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool for about an hour before serving.

Serve the peach cake warm or at room temperature, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.