PEACH TOPPING:
2 tablespoons butter
½ cup packed brown sugar
4 ripe peeled peaches, cut into wedges
1 ¼ teaspoons Chinese five-spice powder

ALMOND CAKE:
1 ¼ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
¹/₃ cup packed almond paste
6 tablespoons softened butter
2 large eggs
1 ½ teaspoons vanilla extract
½ cup whole milk

CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
½ cup butter, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350-degrees. Wrap bottom and sides of round 10x3-inch springform pan with foil to prevent leaking. Prepare Peach Topping by melting the butter in the microwave or on stove top. Add brown sugar and mix together. Pour into springform pan, spreading with spoon almost to edges. Sprinkle ¼ teaspoon of Chinese five-spice powder on brown sugar mixture. Add peaches, arranging in circular pattern. Sprinkle peaches with remaining 1 teaspoon of the five-spice powder. Prepare Almond Cake by combining flour, baking powder and salt. In large mixer bowl beat sugar, almond paste and butter together, scraping sides of bowl often, until light and fluffy. Add eggs and vanilla, beating until mixed. Add flour mixture alternately with milk, ending with milk. Beat again until mixed. Pour batter over peaches smoothing top with spatula. Bake for 60 to 70 minutes in preheated oven, covering top with foil after 50 minutes if top gets too brown. Cool cake for 10 minutes, then invert onto serving plate. Remove sides and bottom of pan. Cool completly then frost sides with cream cheese frosting. Makes extra frosting so add a dollop of frosting on each slice when you serve it. (NOTE: Chinese five-spice powder is a ground combination of cloves, anise, star anise, cinnamon and ginger.