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Preheat oven to 170c fan/190c conventional.
Line a 20cm springform cake tin with parchment paper.
In a stand mixer (or using a hand mixer), combine the butter, sugar and vanilla and beat until light and fluffy - a couple of minutes on medium speed.
Beat in the eggs one by one, then add the almond meal, flour and baking powder and mix until combined.
Finally, mix in the whole milk to loosen the batter slightly.
Pour the mixture into the prepared cake tin and set aside briefly while you make the topping.
In a small pan, add all of the topping ingredients and cook - stirring every so often - until the butter and sugar have melted into one another, and the peaches just start to break down, releasing their juices into the sauce. This should only take a few minutes.
Pour the topping over the cake mixture - try and get it evenly spread but it doesn’t need to be perfectly placed.
Bake the cake in the oven for 40-45 minutes or until a toothpick comes out clean.
Allow the cake to cool in the tin for 15 minutes before releasing the sides and letting it cool entirely on a wire rack before serving.