Step 1

Mix softened butter and brown sugar and spread evenly on the bottom of the 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep) Arrange peaches in a pattern over sugar mixture. Set pan aside.

Step 2

In a medium bowl whisk together flour, baking powder and salt.

Step 3

In a large bowl cream butter, sugar and vanilla extract, add egg and beat until light and fluffy, add dry ingredients alternately with buttermilk, beat on low until combined.

Step 4

Spoon and spread over peaches.

Step 5

Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.

Step 6

Run a knife around the sides, place a platter on top and invert the cake onto the platter.

Step 7

If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve warm with ice cream or whipped cream.