4 peaches (6 oz. each)
1/2 c. sliced almonds
1 c. (2 sticks) unsalted butter, at room temperature
1 c. firmly packed dark brown sugar
1/2 c. granulated sugar
2 eggs
1/2 tsp. vanilla
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. heavy cream
1/4 c. orange juice
Whipped cream OR dairy sour cream (optional)

Preheat oven to moderate (350 degrees). Blanch peaches in large pot of boiling water for 1 to 2 minutes to loosen skins. Drain peaches. Remove skins; cut peaches into 1/4 inch thick slices.

Spread almonds on baking sheet. Toast in preheated moderate oven (350 degrees) until brown, about 10 minutes.

Melt 1/4 cup (1/2 stick) butter in small saucepan. Pour into 9 inch round (preferably nonstick) cake pan. Tilt pan to coat bottom and sides. Sprinkle bottom and sides with 3/4 cup of the brown sugar. Spread half the almonds over bottom. Arrange peach slices over bottom and around sides in decorative pattern. Sprinkle with remaining brown sugar and remaining almonds. Let stand in cool place.

Beat remaining butter and granulated sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Sift together flour, baking powder and salt onto sheet of waxed paper. Combine cream and orange juice in small measuring cup. Beat flour mixture and cream mixture into butter mixture in 3 parts, beginning and ending with flour mixture. Spoon batter carefully over peaches in cake pan.

Bake in preheated moderate oven (350 degrees) for 35 to 40 minutes until cake tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes before inverting onto serving plate. Serve slightly warm with whipped cream or sour cream, if you wish.