Peach Upside Down Cake

Peach Upside Down Cake 1/4 cup butter 1/2 cup brown sugar 2 cups peach slices (fresh is best but canned (and drained) peaches work as well 1/2 cup butter, room temperature 3/4 cup sugar 1 egg 1 tsp vanilla 1 1/4 cup flour 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 cup milk Melt 1/4 cup butter and spread over the bottom of a 9" round baking pan. (I used a glass deep dish pie plate) Sprinkle brown sugar over the butter and then arrange the peach slices in a decorative pattern. In a bowl cream together 1/2 cup butter and white sugar until fluffy. Add in vanilla and egg and beat until creamy. In a small bowl combine flour, baking soda and baking powder. Mix well. Add to creamed mixture a little at a time, alternating with the milk. When completely combined, spoon batter over the peach slices. Bake at 350F for 50-55 minutes. Allow cake to cool about 15 minutes before inverting on to a serving plate.