1/2 cup butter (at room temperature), plus more to prepare pan
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
4 large peaches, pitted, peeled and thinly sliced
1/2 tsp ground cinnamon
1/3 cup finely chopped almonds
Butter a 10-inch cast-iron skillet (or baking dish of the same capacity, about 8 cups). In the bowl of a mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until pale and fluffy. Scrape down sides of bowl.
Add one egg at a time, incorporating each before adding the next. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture, a fourth at a time, until incorporated. Gently fold in peaches.
Spread batter in the buttered skillet. In a small bowl, combine 2 tbs sugar, cinnamon, and almonds. Sprinkle mixture over top of batter. Bake in a 350F oven until a cake tester inserted in center comes out clean and topping is golden, 45 to 50 minutes. Set aside to cool for 20 minutes before serving.
nice fat gurdie 