Peach Upside Down Minicake

1. 1

   1. Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Grease the muffin pan. Divide equally 1 tablespoon of butter into 12 muffin cups. Sprinkle 1/2 teaspoon of brown sugar into each muffin cup.

3. 3

   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.

4. 4

   3. In a small bowl, whisk together flour, baking powder, baking soda and salt.

5. 5

   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.

6. 6

   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.

7. 7

   6. Fold in the cubed peaches. Divide into the muffin pans. Bake for 25-30 minutes, or until inserted toothpick comes out clean.

8. 8

   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.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.