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Ingredients
Scale
- Non-stick cooking spray
- 1 tablespoon (15 g) unsalted butter, cold
- 6 teaspoons (5 g) light brown sugar
- 3 fresh peaches
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup (130 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
Instructions
- Cut cold unsalted butter into pieces and place in muffin tin, then add brown sugar.
- Slice peaches and arrange in the muffin cups.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat room temperature butter and sugar until fluffy, then mix in egg and vanilla.
- Gradually add dry mix and buttermilk to the wet mixture, combining gently.
- Fold in cubed peaches into the batter.
- Fill muffin cups with batter and bake at 350°F (177°C) for 25-30 minutes.
- Let cool, then release cakes from the tin.
Notes
Use cold butter for the topping to help create a better structure in the cakes.
Avoid overmixing the batter for a light and fluffy texture.
Consider adding a bit more brown sugar for increased caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30