Preheat oven to 350°F. Grease a square 9-inch baking pan and set aside.
In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
In a small mixing bowl lightly whisk the eggs. Add the sour cream, melted cooled butter, vanilla and almond extracts. Fold together until blended. Pour the sour cream mixture into the flour mixture. Fold together with a spatula until blended. The batter will be thick but don’t overmix.
Scoop half the batter into the prepared pan. Smooth to an even thickness to cover the bottom of the pan. Layer half the sliced peaches on top of the batter. Sprinkle half of the coarse sugar over the peaches. Gently spoon dollops of the remaining batter over the peach layer and carefully smooth using an offset spatula. Top with all remaining peach slices, sprinkle with the last of the coarse sugar, then the sliced almonds.
Bake for 40 to 50 minutes or until a toothpick comes out with no wet batter. Moist crumbs are good. For best results don’t overbake.
Cool or serve slightly warm topped with powdered sugar, ice cream or lightly sweetened whipped cream. Store the cake well covered at room temperature for up to 3 days. Refrigerate in a sealed container for longer storage.