Preheat your oven to 350°F (175°C).

Grease and flour your cake pan to prevent sticking.

In a large bowl, cream together the softened butter and granulated sugar until fluffy, about 3-4 minutes.

Add the eggs one at a time, fully incorporating each before adding the next. Stir in the milk until smooth.

In a separate bowl, mix together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the diced peaches.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

In a saucepan, combine the brown sugar and heavy cream. Bring to a boil while stirring constantly.

Once bubbling, remove from heat and let cool slightly before adding the vanilla extract.

Once the cake is completely cool, frost generously with the brown sugar frosting.