Fancy a charming dessert with deliciously sweet and tangy peaches?! There’s something light and summery about fresh, juicy peaches, don’t you think? Combine this natural sweetness with a little cinnamon, brown sugar and of course butter and you’re on your way to a delicious treat for you and the whole family!
Start by preparing the mold.If you’ve ever baked an upside down cake, be it a pineapple cake, a peach cake, or any other cake, the process is the same, just on a small scale! Spread a tablespoon of butter evenly and place in each muffin cup, then add 1/2 teaspoon brown sugar.
INGREDIENTS
1/3 cup plus 1 tablespoon softened butter
6 tablespoons brown sugar
3 peaches (canned or frozen are fine)
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1 / 4 teaspoons salt
1/4 teaspoon cinnamon
2/3 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup buttermilk
PREPARE THE BASE
Preheat the oven to 180°C. Spray a muffin tin with nonstick cooking spray.
Prepare a muffin tin by dividing 1 tablespoon of butter into 12 portions and placing one in each of the 12 cups in the tin.Also add 1/2 teaspoon brown sugar to each cup.
Cut 1 or 2 peaches into thin slices. Place about 3 slices on the bottom of each muffin.
Cut 1 or 2 peaches into thin slices. Place about 3 slices on the bottom of each muffin.
Cut the remaining peaches into cubes. You should end up with about a cup of diced peaches. Put aside.
PREPARE THE DOUGH
In a small bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
In a small bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
In a large bowl, beat the remaining butter and sugar until fluffy.
Add the egg and vanilla extract and beat for another 2-3 minutes until well combined. The mixture should be foamy and white.
Add half the flour to the dough and beat for 1 minute. Add the buttermilk and beat for another minute.Add the rest of the flour mixture and stir until well combined.
Add the diced peaches. Divide the batter between 12 muffin tins and bake for 25-30 minutes.
Add the diced peaches. Divide the batter between 12 muffin tins and bake for 25-30 minutes.
Let the cakes cool on the baking tray for 5 minutes. Place the rack over the muffin pan and carefully invert the pan to remove the cookies.
