Peach Upside Down Cake

1/4 C. butter
1/2 C. brown sugar
2 C. sliced, pitted and peeled peaches
1 1/4 C. all purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. butter, softened
3/4 C. granulated sugar
1 whole egg
1 tsp. vanilla extract
1/2 C. milk

Spray the bottom of a 10" cake pan, add a parchment paper circle and spray the paper and the sides very well--set aside.

Melt 1/4 cup butter, add brown sugar, and stir until sugar is completely moistened.

Spread sugar mixture evenly on a cake pan, arrange peach slices on top of the sugar--set aside.

In a medium bowl sift the flour, baking powder, and salt--set aside.

In a mixing bowl using a paddle, beat 1/2 cup butter with sugar until well combined. Add egg and vanilla and beat until combined.

Alternately add the flour mixture and milk to the butter mixture, beating on low speed until just combined. Scrape bowl and paddle, mix a little longer.

Spread the batter evenly over the peaches in the pan. 

Bake at 350 F for 30-40 minutes, test the cake with a toothpick before removing from the oven. Cool the pan for 5 minutes. Loosen cake from the sides of the pan, invert onto a large serving cake board or plate.