Preparation

• Preheat your oven to 350°F (175°C). Ensure your oven rack is in the middle position for even baking.
• Peel and slice the peaches into even segments. Set aside. Melt 1/4 cup of butter in a saucepan and stir in 1/2 cup of brown sugar until dissolved. Pour this mixture into the bottom of a greased 9-inch round cake pan. Arrange the peach slices over the caramel in a circular pattern.
• In a large bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
• In another bowl, cream 1/2 cup of softened butter with 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by 1 tsp of vanilla extract. Alternate adding the dry ingredients and 1/2 cup of buttermilk to the wet mixture, starting and ending with the dry ingredients.
• Gently pour the cake batter over the arranged peaches in the cake pan, spreading it evenly with a spatula to cover the fruit.
• Place the cake pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate.
• Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Prepare the caramelized peaches a day in advance and refrigerate. Assemble and bake the cake the day you plan to serve it for best freshness.