Preheat the oven to 350ºF and line the bottom of a 9-inch cake pan with parchment paper. Set aside.

Transfer the peaches to a bowl and add 1 tablespoon of brown sugar. Toss until the peaches are coated in brown sugar. Place the peaches into the bottom of the cake pan overlapped or in a design.

Make the honey caramel. Add the butter to a small saucepan over medium heat. When the butter is melted, add the honey and the remaining brown sugar to the saucepan. Whisk the ingredients together.

Bring the caramel to a gentle simmer for 2 minutes. Immediately pour the caramel over the peaches in the pan.

Add all of the dry ingredients to a bowl and whisk them together and set aside.

Using a standing mixer, cream the butter, sugar, and almond extract together until light and fluffy. Add the eggs and mix until combined.

Next, add the Greek yogurt and milk to the wet ingredients and mix to combine.

Slowly add the dry ingredients to the wet ingredients and mix until just combined. The cake batter should be thick but easy enough to pour. If the cake batter is too thick to pour, add 1-2 tablespoons more milk.

Pour the cake batter over the peaches and gently shake the cake pan to evenly distribute the cake batter.

Bake the cake for 35-40 minutes or until a toothpick comes out mostly clean. Be sure not to overbake the cake as it will continue to bake when you remove it from the oven.

While the cake is baking, prepare the almonds. Heat a small skillet over medium heat. Add the almonds. Toast the almonds for 2-3 minutes, tossing so they don’t burn. When they begin to brown, add the honey. Toss the almonds until coated and then cook for another 1-2 minutes or until the honey begins to brown.

Immediately remove the almonds from the skillet. Transfer them to a plate. Spread the almonds out to cool.

Let the cake sit for a few minutes before running a knife around the outside edge of the cake. Gently tip the cake pan over a bowl to catch any excess caramel. Be careful, it will be hot.

Then, quickly flip the cake upside down onto a cooling rack. Pour the excess caramel back onto the cake. Top the cake with candied almonds. Let the cake cool for 15 minutes before serving.

Option to serve the cake with whipped cream.