Preheat oven to 350 degrees. Place melted butter and brown sugar in the bottom of a 9×9 inch pan. Lightly toss sliced peaches with lemon juice, then spread peach slices over brown sugar mixture. Fill in empty spots with raspberries.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Add butter, milk, eggs and almond extract. Beat on low until blended.
Scrape sides of bowl. Continue mixing on medium-speed for 2 minutes. Pour cake mixture over fruit.
Bake for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove cake and cool for 5 minutes.
Run a spatula around the edges of cake then cover cake pan with a serving plate. Carefully flip the cake over and onto the serving plate. Cake should slide out easily.
Serve warm with a dollop of whipped cream or ice cream. Store leftover cake in the fridge.