Preheat the oven to 350, butter an 8-inch square or 10-inch round cake pan, layer the bottom with parchment and butter the parchment.  To make the topping, use a small pot to melt the butter over medium heat, whisk in the brown sugar and whiskey, and cook until the sugar has dissolved and the mixture is foamy.  Pour all of the topping into your prepared pan and swirl it around to coat the bottom.  Layer the peach slices over top but do NOT overlap them, your pan will be full enough as is – you may not need all of the peaches.

For the cake, whisk together both flours, the baking powder, baking soda and salt in a large bowl and set it aside.  Using your electric mixer, beat the butter for 2 minutes, then add in the sugar and beat for another 2 minutes until fluffy.  Add in the egg yolks, oil, vanilla and almond extract and beat until combined.  Add in the flour mixture in 3 parts, alternating with the buttermilk and whiskey, beginning and ending with the flour and scraping down the bowl as needed, then finish with a final 30 second beating.

In another separate medium bowl (I used my hand mixer), beat the egg whites for 1 minute, sprinkle on the cream of tartar then continue to beat until soft peaks form.  Gently fold one quarter of the egg whites into the cake batter until almost combined, then add the rest and continue to fold until all is completely combined.  Pour the batter over the peaches and bake for 45-50 minutes or until it’s a rather dark brown and the middle bounces back to a light touch.  Allow the cake to cool in the pan for 15 minutes and then carefully loosen the edges with a knife, place your serving platter upside down over the top, and then while holding both the pan and the platter, flip the cake over.  I had to do  a touch of peach rearranging, but it was minor.  Serve with ice cream or whipped cream whipped with 1-2 tablespoons of good whiskey – enjoy!