Ingredients

1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened

• 6 teaspoons light brown sugar

• 3 peaches

• 1 ½ cups (190gr) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 2/3 cup (130gr) sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• ½ cup buttermilk

See more at: http://www.sweetandsavorybyshinee.com/peach-upside-down-mini-cakes/#sthash.pPgxBEaK.dpuf

Preparation

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the muffin pan. Divide equally 1 tablespoon of butter into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
  2. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. Set aside.
  3. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy. Add the egg and vanilla extract and beat for another 2-3 minutes, or until well combined.
  5. Add half of the flour mixture into the batter, beat for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined.
  6. Fold in the cubed peaches. Divide into the muffin pans. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  7. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.