1 Set your oven to 350°F (175°C) and allow it to fully preheat. Meanwhile, thoroughly coat a 10-inch Bundt pan with butter or nonstick spray to ensure the cake releases easily after baking. 2 Place the peaches in a saucepan and add the water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg. Warm the mixture over medium-low heat, stirring occasionally, and allow it to gently simmer until the peaches soften and the sauce slightly thickens, about 20 minutes. Remove from the heat and let it cool before using.
3 In a small bowl, blend the brown sugar and softened butter until the mixture becomes smooth and well combined, creating a rich cobbler-style base. Evenly press or spread this mixture into the bottom of the prepared cake pan. In a separate bowl, toss the sliced peaches with cinnamon, then carefully layer them over the brown sugar mixture, arranging them evenly for the best texture and presentation.
4 In a large mixing bowl, add the eggs, melted butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract. Whisk everything together until the mixture is smooth, creamy, and fully blended.
5 In a separate mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder until evenly combined. Gradually incorporate the dry ingredients into the butter mixture, stirring just until a smooth batter forms. Spread half of the batter evenly into the prepared cake pan, layer the peach filling over it, then finish by gently covering the filling with the remaining batter.
6 Place the pan in the oven and bake for 45 minutes at 350°F (175°C). Then lower the temperature to 325°F (165°C) and continue baking for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, carefully flip the cake onto a serving plate and allow it to cool completely before slicing.
