Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine peaches, butter, brown sugar, white sugar, vanilla extract, cinnamon, nutmeg, orange juice, and cornstarch. Heat gently until the mixture starts to thicken. Remove from heat and let it cool.
3. Grease and flour a large bundt pan and set it aside.
4. In a bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Set aside.
5. In a mixing bowl, beat together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
6. Gradually mix in the flour mixture and milk, alternating between the two, until just combined. Avoid over-mixing.
7. Pour half of the batter into the prepared bundt pan. Spread the peach filling over the batter, saving some for the top. Add the remaining batter on top.
8. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool the cake in the pan for 30 minutes before transferring it to a platter. Top with the reserved peach cobbler filling.
