Prep:

1) In a small saucepan, melt butter until foaming and amber. It may sputter and pop, that is okay. Pour into a heat-safe bowl and let chill in the fridge or freezer until at room temperature.

2) While butter cools, grease an 8-inch pan with butter with a thin layer of parchment and line with a parchment disc. Place peach slices on the bottom of the pan in a circular pattern. Preheat the oven to 350ºF.

2) Heat the 1/2 cup sugar and 1/4 cup water together on the stove. Do not stir, only swirl. Once light amber, pour caramel over the peaches in the 8-inch pan.

Cake:

1) In a small bowl, whisk together flour, baking powder, salt, and cinnamon. Set to the side.

2) Once the butter is pliable and at room temperature, cream it with the granulated sugar in a stand mixer fitted with a paddle attachment. Cream for at least 4 minutes or pale, fluffy, and aromatic. 

3) Add in eggs one at a time, scraping down the sides of the bowl after each addition. Then, add in the vanilla.

4) Once eggs and vanilla are fully incorporated, mix in one half of the flour mixture on low speed and scrape down the bowl. Then add in the milk, mixing until no longer sloshy. Finally, add in the rest of the flour. Do not overmix.

5) Pour the batter over the peaches into the pan and bake at 350ºF for 40 minutes until the cake springs back and a toothpick is inserted completely clean.

6) Let cool for 10 minutes before placing a plate/platter over the top of the pan and inverting/flipping the cake. Serve warm or at room temp and enjoy!