Summer Peach Cake

To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can’t find panko, 1⁄4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for the peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Grease and flour 9-inch springform pan. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
2. Cut remaining peach wedges crosswise into 3 chunks. In large bowl, gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar. Spread peach chunks in single layer on prepared baking sheet and bake until exuded juices begin to thicken and caramelize at edges of pan, 20 to 25 minutes. Transfer pan to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
3. Whisk flour, baking powder, and salt together in bowl. Whisk 1⁄3 cup granulated sugar, brown sugar, and eggs together in bowl until thick and thoroughly combined, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1⁄4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
4. Pour half of batter into prepared pan. Using offset spatula, spread batter evenly to pan edges and smooth top. Sprinkle crushed panko evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in pan in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of batter, placing smaller wedges in center. Stir remaining 3 tablespoons granulated sugar and remaining 1⁄8 teaspoon almond extract together in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
5. Bake cake until center is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack and let cool for 5 minutes. Run thin knife between cake and sides of pan; remove sides of pan. Let cake cool completely, 2 to 3 hours, before serving.