Preheat the Oven and Prepare the Pan:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar:

In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

Add the Wet Ingredients:

Beat in the eggs one at a time, followed by the vanilla and almond extracts. Mix in the sour cream until smooth.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Fold in the Peaches and Raspberries:

Gently fold in the diced peaches and raspberries, being careful not to crush the berries.

Transfer to the Pan:

Pour the batter into the prepared springform pan and spread it evenly with an offset spatula.

Add the Topping:

In a small bowl, mix the sugar and cinnamon. Sprinkle this mixture over the top of the batter. Drizzle the melted butter over the cinnamon sugar and scatter the sliced almonds (if using).

Bake the Cake:

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before removing the sides of the springform pan.

Cool and Serve:

Allow the cake to cool completely on a wire rack. Dust with powdered sugar before serving, if desired.