Preheat your oven to 350°F and grease and flour a 9x13-inch baking pan, or line with parchment paper.

Prepare the Cake Batter:

If using frozen peaches, drain well and blot the juices out.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In the stand mixer bowl with the paddle attachment, beat the softened butter and sugar together until light and fluffy.

Add the maple syrup and mix until combined.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the flour mixture to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

In a small bowl, toss the peaches with 1 tbsp of flour until fully coated

Gently fold in the chopped peaches.

Pour into an 8X13 pan lined with parchment paper, and spread the batter evenly using a spatula.

Bake at 350 for 30 minutes or until the top is golden brown and a toothpick comes clean from the center of the cake. Remove and cool on a wire rack for 30 minutes.

FROSTING

In the stand of a mixer, beat the butter until light and creamy (about 2-3 minutes)

Gradually add the powdered sugar, one cup at a time, beating slowly until the sugar is fully incorporated. After each addition, increase the speed to medium and beat until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.

Add the vanilla extract and 1-2 tablespoons of milk to the mixture. Beat on medium speed for about 1 minute, and add cinnamon. If the frosting is too thick, add more milk or cream, one tablespoon at a time, until you reach the desired consistency.