Ingredients
Equipment
Method
- Grease and flour a 12-cup muffin tin so the cakes release easily.
- Stir melted butter and brown sugar together, then divide evenly among muffin cups.
- Place 2–3 peach slices over the sugar mixture in each cup.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry mixture and buttermilk to the butter mixture, mixing just until blended.
- Spoon batter over the peaches, filling each muffin cup about ¾ full.
- Bake at 350°F (175°C) for 20–22 minutes, or until golden and a toothpick comes out clean.
- Let rest 5 minutes, then run a knife around edges and invert onto a wire rack to cool.
Nutrition
Notes
Use ripe but firm peaches for best texture. Let the cakes rest exactly 5 minutes before inverting to avoid sticking or crumbling. For added shine, brush tops with warm apricot jam. These cakes freeze well and can be made ahead for entertaining.