Preheat the oven to 350° F. Line the bottom of a 9" round cake pan with parchment paper and spread melted butter over the sides. Line the peaches up in a circular pattern all around the bottom. In a small saucepan, whisk together the ingredients for the syrup. Once it's all melted together, pour it over the peaches and set it aside.

In a large mixing bowl, use a hand mixer to cream together the butter and both sugars until light and fluffy. Then mix in the eggs one at a time, blending in between each one. Mix in the vanilla extract and the almond extract and set this aside.

In a separate bowl, whisk together the flour, salt and baking powder. Add half of the dry mixture to the wet and mix until just barely combined. Then mix in the milk and yogurt. Once that's mostly combined, mix in the rest of the dry just until you don't see any big streaks of flour.

Spread the cake mixture over the top of the peaches and bake in the oven for 30-40 mins, until the edges are starting to brown and the cake is set in the center. A toothpick should come out mostly clean. Take it out of the oven to rest for about 10 minutes, before flipping it out onto a plate so the bottom with the peaches is now the top. Let cool slightly before slicing.