4 C. fresh peeled sliced peaches (do this first- I like to cut them in chunks rather than sliced)
3/4 C. raw sugar or brown sugar (use any kind you wish but I like these the best)
3 Tbs. cornstarch
1/4 tsp. salt
1/2 C. water (use a little less if your peaches are very ripe and juicy)
1 Tbs. lemon juice
2 Tbs. butter

For Cake

3/4 C. sugar
1/2 C. butter or margarine
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 tsp. almond flavoring (optional:I put this in because my husband loves anything with almond flavoring in it - it is very faint)
3/4 C. buttermilk

Optional Ingredients:
Powdered Sugar to sprinkle
Vanilla Ice Cream
Buttermilk Pancakes
Belgian Waffle
Whipped Cream

Note: If you just want to make the coffee cake and not have left over peach sauce, cut sauce ingredients in half.