Preheat oven to 350° Lightly coat a 9x9x2 inch baking pan with cooking spray.
In a medium bowl combine flour, sugar, baking soda, baking powder, ginger, and salt. Add buttermilk, oil, egg white and vanilla stir until smooth.
Arrange peach slices on bottom of baking pan, top with raspberries. Pour batter over fruit, spreading evenly. Sprinkle with almonds.
Bake about 25 minutes or until cake is set and lightly browned. Cool on a wire rack. Sprinkle with powdered sugar. serve warm or at room temperature.
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