Step 1: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated.
Step 2: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer for 4-5 minutes until light and fluffy.
Step 3: Add the large eggs one at a time, beating well after each addition until fully incorporated.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: In another small bowl, combine the buttermilk, vanilla extract, and almond extract.
Step 6: Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Step 7: In a small bowl, toss the peeled and chopped peaches with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.
Step 8: Gently fold the floured peaches into the cake batter using a rubber spatula.
Step 9: Pour the batter evenly into the prepared Bundt pan.
Step 10: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs clinging to it.
Step 11: Let the cake cool in the Bundt pan on a wire rack for 20 minutes. This allows it to firm up before inverting.
Step 12: Carefully invert the cake onto the wire rack to cool completely before slicing and serving. Enjoy!