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1
Adjust oven rack to middle position and heat oven to 425 degrees.
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2
Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
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3
Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
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4
Cut remaining peach wedges crosswise into thirds.
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5
Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl.
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6
Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes.
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7
Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes.
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8
Reduce oven temperature to 350 degrees.
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9
Spray 9-inch springform pan with vegetable oil spray.
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10
Whisk flour, baking powder, and salt together in bowl.
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11
Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds.
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12
Slowly whisk in butter until combined.
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13
Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined.
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14
Add flour mixture and whisk until just combined.
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15
Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface.
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16
Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat.
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17
Arrange peach chunks on batter in even layer, gently pressing peaches into batter.
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18
Gently spread remaining batter over peach chunks and smooth top.
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19
Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center.
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20
Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened.
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21
Sprinkle sugar mixture evenly over top of cake.
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22
Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes.
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23
Transfer pan to wire rack; cool 5 minutes.
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24
Run paring knife around sides of cake to loosen.
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25
Remove cake from pan and let cool completely, 2 to 3 hours.
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26
Cut into wedges and serve.
