Heat oven to 350°.
Beat the butter and sugar in a bowl until fluffy. Add the eggs, beating after each one. Add the almond extract and mix well.
Mix the flour, baking powder and salt with a fork and add to the batter. Stir until well combined.
Butter and flour an 8" or 9" springform pan. Spoon the batter into the pan and spread evenly.
Place the peeled and sliced peaches in a bowl. Add the brandy, sugar and cinnamon. Toss to coat.
Pour the peaches onto the batter and move them around to cover evenly, pressing them slightly into the dough.
Place the pan on a cookie sheet and put in the oven. Bake for about 1 hour.
Serve slightly warm with honey yoghurt or ice cream.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines