Preheat the oven to 350ยบ F.
Peel and slice the peaches and set aside.
Place the cast iron skillet on the stove top and melt 4 tablespoons of butter in the skillet.
Remove the skillet from the heat and evenly sprinkle the brown sugar in the pan.
Allow the pan to cool slightly, then spread the peach slices and blueberries in the bottom of the skillet.
In a large bowl, cream the granulated sugar and 8 tablespoons of softened butter.
Add the eggs, one at a time, then the vanilla and almond extract.
In a medium bowl, combine the flour, baking powder, salt and cinnamon. Mix well.
Add about a third of the dry ingredients to the butter and egg mixture and mix well.
Next, add about a third of the buttermilk to the bowl and combine thoroughly.
Continue to gradually add the dry ingredients, alternating with the buttermilk until it is all combined.
Pour the batter on top of the fruit in the skillet and spread evenly with a spatula.
Bake the cake in the oven for 40 minutes, or until the top is golden brown and set in the center.
Remove the skillet from the oven and allow to cool for about 10 minutes before placing a large plate on top of the pan in preparation for flipping the cake out.
Carefully flip the skillet upside down, using oven mitts as the pan will still be hot. Allow the cake to cool a bit more before serving.
Slice and serve with a dollop of whipped cream or ice cream.
