Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh peaches, peeled and sliced
- 1/2 cup brown sugar
- 1/4 cup unsalted butter (for caramel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a small saucepan, melt 1/4 cup of butter over medium heat. Stir in the brown sugar until dissolved, then remove from heat.
- Pour the brown sugar mixture into the bottom of each muffin tin cup.
- Arrange the sliced peaches evenly over the brown sugar mixture in each cup.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and buttermilk to the mixture and combine well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly over the peaches in the muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 5 minutes before inverting them onto a serving plate.
- Serve warm and enjoy!
Notes
- For an extra flavor boost, consider adding a teaspoon of vanilla extract to the batter.
- These cakes can be served with whipped cream or vanilla ice cream for a decadent treat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg