Preheat your oven to 350°F (175°C) and warm a 10-inch cast iron skillet over low heat.

Melt 4 tablespoons of unsalted butter and 1 cup of dark brown sugar in the skillet, stirring for 3-4 minutes until caramel color forms.

Peel and slice 3-4 ripe peaches into wedges, then arrange evenly in the skillet over the caramel.

In a medium bowl, whisk together 1 and ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.

Cream together ½ cup of unsalted butter with ¾ cup of granulated sugar until light and fluffy.

Add 1 large egg and 1 teaspoon of vanilla extract to the mixture and beat for 1-2 minutes.

Gradually add the dry ingredients to the wet mixture, alternating with ⅓ cup of whole milk until just combined.

Pour the batter over the peaches in the skillet, ensuring not to mix the layers.

Bake for 35-40 minutes until golden brown and a toothpick comes out clean.

Prepare the salted caramel by melting 1 cup of granulated sugar until amber, then whisk in ½ cup of butter and ⅓ cup of heavy cream.

Invert the cake after cooling for 10 minutes, drizzle with salted caramel, and serve warm.

Enjoy with vanilla ice cream for a delightful treat!