Peach Upside Down Cake

Going back to my southern roots with this one! I've always been a fan of Pineapple Upside Down cakes the buttery and gooey sweetness is sooo good, when I came across this recipe in my book I knew it was a must bake! I had a can of peaches in my pantry I was going to make a peach cobbler with so I used that. I'm sure it would be even better with fresh peaches but since they aren't in season yet the canned will have to do. I also made a homemade vanilla whipped cream for topping, I would bet a vanilla ice cream would be perfect too! Below is the recipe and pictures of the yummy goodness!

Gather ingredients needed:
*3 tblsp unsalted butter
*3/4c light brown sugar
*1 large can peaches, drained

Cake ingredients:
*8 tblsp unsalted butter, softened
*3/4c sugar
*1 tsp vanilla
*2 eggs, room temp
*1 1/2c flour
*1 1/2 teasp baking powder
*1/4 teasp salt
*1/2c whole milk (I used 2%), at room temp

Preheat oven to 350*. In a skillet heat to medium-high heat and melt 3 tblsp unsalted butter, then add 3/4c light brown sugar cook until it bubbles. Pour this mixture into a 9 inch circle cake pan and arrange peaches in a radial pattern to make it look nice. Beat the 8 tblsp of unsalted butter with the sugar in mixer until fluffy. Beat in the vanilla, then add an egg one at a time until smooth. In a separate bowl mix together the flour, baking powder and salt. Add half the dry mixture to the sugar & butter. Stir in milk then add the rest of the flour mix until just mixed, do not over mix! Pour the batter over the peaches and spread it evenly into the nooks and crannies of the peaches! Bake for 40-45 minutes or until edges of the cake pull from the pan. Let the cake cool in pan for at least 20 minutes then flip onto a plate to serve!