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Preheat oven to 350 F.
Start by browning your butter for the cake batter. Add 1 stick of butter to a small saucepan on medium heat, and cook until the butter turns brown and the milk solids begin to separate, stirring frequently. Remove from heat immediately, and transfer to a bowl to cool.
Line a 9-inch round cake pan with parchment paper, and spray with oil or grease generously. Lay the peaches down in a spiral.
Prepare the caramel sauce by melting the 6 tbsp butter in a small saucepan. Turn the heat to high, and add the maple syrup and ¼ cup granulated sugar. Bring to a boil, and cook for about 3 minutes until frothy and caramelized. Immediately pour the caramel mixture over the peaches, covering everything evenly.
In a medium bowl, mix together flour, baking powder, cinnamon, ginger, and salt.
In another bowl, mix together cooled brown butter, sugar, brown sugar, eggs, vanilla, and milk. Mix your wet mixture into your flour mixture until evenly combined.
Spread the batter evenly over the peaches.
Bake for 30-40 minutes or until golden.
Let cool for 10 minutes, and then loosen edges with a knife. Place a plate on top of the cake, and flip them both over at the same time.