Preheat the oven to 350°F (175°C).

Wash the peaches and cut them into slices, discarding the stone.

Arrange half of the peaches in a single layer in the bottom of a 9x13-inch baking dish. Set the other half of the peaches aside.

Melt half of the butter (set aside the remaining ¼ cup for the cake batter), then drizzle it over the peaches in the baking dish, then sprinkle with half of the brown sugar and cinnamon.

In a large mixing bowl, cream the unmelted butter with the white sugar. Add the cream cheese and beat for a further minute. Add the eggs, one at a time, and beat until combined, then beat in the vanilla.

Stir the flour, baking powder and salt in a bowl.

Gradually beat the flour mixture to the wet mixture, alternating with the milk.

Spread half of the batter onto the peaches in the baking dish.

Arrange the remaining peach slices in a layer over the batter, sprinkle with the remaining cinnamon and brown sugar, then spread the remaining batter on top.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for another 20 minutes, or until an inserted toothpick comes out clean.

Let the peach upside-down cake cool for 15 minutes, then carefully invert -place a board or serving plate upside down on top of the pan, and flip them together so the plate is on the bottom. Remove the pan to reveal the upside-down cake.