Peel, pit, and slice the peaches. Set them aside.

Place the 1/4 cup of butter in a 7x11 baking dish. Place the dish in your oven then turn the oven on 180 C (350 F) to preheat it. Melt the butter in the dish but do not let it brown. Remove the dish when the butter is melted and let the oven continue to preheat.

Add the brown sugar to the baking dish and stir into the butter to dissolve the sugar. Spread the butter out evenly.

Arrange the peach slices in the pan on top of the butter mixture, arrange them anyway you prefer. Set the dish aside.

In a mixing bowl, whisk together the flour, baking powder, and salt. In another mixing bowl, beat together the 1/2 cup softened butter and the sugar, then mix in the egg and vanilla.

Mix in the milk to the butter mixture until just mixed in, then add the flour mixture to the butter mixture, mix just to combine, this will produce a fluffy and moist cake, over mixing will produce a drier, more dense cake.

Pour the cake batter evenly over the peaches but do not mix together.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack. Run a butter knife around the edges, place a foil line baking sheet, foil side down, on the dish, hold both together and turn the dish over onto the baking sheet, leave the dish in place for 5 minutes to allow the butter sugar mixture to soak into the cake.

Remove the dish and allow the cake to cool for 20-30 minutes.

Slice and enjoy.