All hail summer produce!  Courtney and I went to the Provo Farmer’s Market and picked up some peaches while there along with a bunch of other yummy stuff so I decided to give this recipe a try.  Aren’t they adorable?

1/3 cup plus 1 tablespoon butter, softened

6 teaspoons brown sugar

3 peaches

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup sugar

1 egg

1 teaspoon vanilla

1/2 cup buttermilk

1  Preheat oven to 350.  Spray muffin pan with cooking spray for baking.

2  Divide 1 tablespoon of butter evenly between 12 muffin cups.  Sprinkle 1/2 teaspoon of brown sugar onto the butter in each muffin cup.

3  Cut 1 – 2 peaches into small slices.  Put 2 – 3 slices on top of butter/brown sugar into each muffin cup.

4  Cut remaining peaches into small cubes, you should have about 1 cup of peach cubes.

5  Whisk together flour, baking powder, baking soda and salt.

6  Beat 1/3 cup butter and sugar together until creamy.  Add egg and vanilla and beat for another 2 – 3 minutes or until well combined.  Batter should be fluffy and white.

7  Add half the flour mixture and beat just until combined.  Add buttermilk and beat for another minute.  Add remaining flour and beat just until combined.

8  Fold in peach cubes.

9  Scoop batter into muffin cups.  Bake 25 – 30 minutes or until toothpick inserted comes out clean.

10  Cool cakes for 5 minutes in pan then place wire rack over pan and turn upside down to release cakes.

recipe from Sweet and Savory