1. Preheat oven to 350F. Line the bottom of an 8-inch cake pan with parchment paper. Spray the sides of the cake pan with nonstick cooking spray.

2. Make the peach layer. Pour melted butter in bottom of cake pan, over top of the parchment paper. Tilt and swirl to cover the bottom of the cake pan. Evenly sprinkle the sugar over the butter. Arrange the peaches in a circular pattern, starting at the center and working your way towards the outside.

3. Brown the butter for the cake. Add butter to a small saucepan. Cook over medium heat on the stove top. Once the butter has melted, the butter will begin to foam and sizzle. Stir the butter. Keep an eye on the butter as it begins to turn golden brown quickly. It takes about 5 minutes total to brown the butter. Immediately remove the butter from the stovetop and pour into a bowl to stop the butter from continuing to brown. Allow to cool 5 minutes.

4. Make the cake. Add the cooled brown butter, sugar, sour cream (or Greek yogurt), milk, vanilla extract and egg. Whisk to combine. Add in the sifted flour, cinnamon, baking powder, baking soda and salt. Stir with a wooden spoon or spatula to combine.

5. Pour the batter over top of the peach layer.

6. Bake in preheated 350F oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow to cool 10 minutes on a wire cooling rack. Place a plate on top of the cake pan, then using hot pads (if the pan is still hot), carefully invert the cake out onto the plate. Remove the parchment paper.

8. Serve warm as is, with a scoop of vanilla ice cream or whipped cream.