Preheat your oven to 350°F (175°C) and line the baking pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the sifted flour and granulated sugar until well combined.
Pour in the melted butter and eggs, then add vanilla extract. Mix until the batter is smooth and slightly thickened.
Gently fold in the sliced peaches, making sure they’re evenly coated with the batter.
In a separate bowl, toss the peaches with brown sugar and cinnamon to caramelize their edges during baking.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Distribute the caramelized peach slices on top of the batter, pressing them gently into the surface.
Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve the cake warm or at room temperature, enjoying the tender crumb and caramel-rich peaches with each bite.
