Ingredients
Topping
- Non-stick cooking spray
- 1 tablespoon unsalted butter (cold, divided into 12 pieces)
- 6 teaspoons light brown sugar (divided, ½ teaspoon per muffin cup)
- 1-2 fresh peaches, sliced thinly for topping
Cake Batter
- 3 fresh peaches (1-2 for slicing, remainder cubed to make about 1 cup)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter (at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
- Prepare Topping Butter: Cut 1 tablespoon cold unsalted butter into 12 equal pieces for easy distribution into muffin cups.
- Add Butter and Brown Sugar to Muffin Cups: Place one butter piece in each muffin cup, then sprinkle about ½ teaspoon brown sugar over each piece of butter.
- Slice Peaches for Topping: Thinly slice 1-2 peaches and arrange approximately 3 peach slices in the bottom of each muffin cup over the butter and brown sugar.
- Cube Remaining Peaches: Cut the remaining peaches into small cubes to yield about 1 cup, and set aside for the batter.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: Using a mixer with a paddle attachment, beat the room temperature butter and granulated sugar until the mixture is fluffy and creamy, approximately 2 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture, beating for 2-3 minutes until the batter becomes fluffy and white, noting it may curdle initially but will smooth out.
- Incorporate Dry Ingredients and Buttermilk: Add half of the flour mixture into the batter and mix on low speed for 1 minute, then stir in the buttermilk and beat again for 1 minute. Add the remaining flour mixture and mix just until combined, avoiding overmixing.
- Fold in Cubed Peaches: Gently fold the cubed peaches into the batter to distribute evenly without breaking the fruit apart.
- Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, using a large cookie scoop or spoon, filling each cup over the peach slices and butter browned sugar layer.
- Bake Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool and Remove Cakes: Allow the cakes to cool in the pan for 5 minutes, then carefully run a butter knife around each cake to loosen. Place a wire rack over the muffin pan and invert the pan to release the mini upside-down cakes onto the rack.
- Serve: Serve the mini cakes warm, optionally with a scoop of vanilla ice cream for a delicious finish.
Notes
- Cold butter is easier to cut into small pieces for the topping.
- Use ripe peaches for the best sweetness and flavor in both the topping and batter.
- If fresh peaches are out of season, frozen thawed peaches can be substituted.
- Ensure all wet ingredients (butter, egg, buttermilk) are at room temperature for proper batter consistency and mixing.
- Do not overmix the batter after adding flour to avoid tough cakes.
- Cakes are best enjoyed warm and fresh but can be stored covered at room temperature for a day or two.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
