Pre-heat oven to 350 degrees. Spray a sheet of parchment with oil and place into a small baking dish.

Measure dry ingredients into a bowl. Whisk slightly to mix. Move the dry ingredients to one side of he bowl, and crack an egg into other side, and whisk. Add milk, sour cream, vanilla, and almond extract. Zest a lemon into the bowl. Stir mixture together. It will be slightly thick.

Spread the cake batter into the parchment lined pan, and sit aside while you prepare the peaches.

Wash peaches and remove any peach fuzz from skin by rubbing with a dish towel. Using the indentation as a guide, slice the peaches in half and remove the pits. Slice evenly into slices. Arrange peaches on top of cake, creating a pattern. I make 2 rows as I use a rectangular dish. If you choose to use a round pan, you can create a circular pattern with the peaches. Make sure to overlap them. Once all the peaches are on the cake, slightly press them into the batter.

Melt the butter and add the lemon juice. Drizzle this over the peaches. Sprinkle with 3 tablespoons of course sugar.

Bake for 20 minutes, then rotate the pan and bake for another 20-25 minutes. You want a toothpick to come out clean, and a nice golden brown on the peaches.

Remove peach cake from oven, and allow to cool. Serve warm or at room temperature.