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Preheat the oven to 350F.
Spray the bottom and sides of a round spring-form pan.
Wash the peaches and cut them in half to remove the pit.
Thinly slice the peaches around the pit into ⅛" thick slices.
Add the peach slices to a mixing bowl with the corn starch and lemon juice, toss to combine.
In a separate mixing bowl, combine the flour, sugar, cinnamon, and baking powder.
Add the butter (not melted), eggs, almond extract, and Greek yogurt. Stir to combine into a batter.
Pour the batter into the pan.
Top with the peaches in a single layer (in a decorative pattern if you wish).
Bake for 35-40 minutes or until the cake is set up.
Allow the cake to cool before topping with powdered sugar.