Preheat oven *325 F for 10-inch glass pie plate; 350 F for 10-inch cake pan.

**Place foil on bottom shelf to catch any dripping juices.

***Wash and slice peaches into 1 tablespoon lemon juice, gently coat peach slices.

Mix brown sugar with melted butter in a small bowl.

Spread evenly on bottom of pie plate or cake pan

Add toasted almonds.

Drain juices off peaches; arrange peaches on sugar-butter mixture.

Measure and blend dry ingredients in bowl.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs one at time, beating after each addition.

Beat in almond extract.

Alternately add the dry ingredients and the milk, beat after each addition to blend.

Pour batter on top of peaches.

Bake 45-55 minutes, test for doneness by inserting tester in center; it comes out clean when done.

Serve warm with whip cream or ice cream.