There is nothing better than a fresh picked peach. And now, it is the Peach harvest season in Texas. I love going and picking peaches fresh from the tree, but it is so handy also to just run down to the local fruit market and grab a batch up.
The smell, the texture the taste and oh the fun of letting that juice run down your chin. I love trying different recipes with peaches and came across this great one from Sweet & Savory by Shinee.com , I hope you will try it and enjoy it too.
1 Egg, large
1 1/2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
6 tsp Brown sugar, light
1/4 tsp Salt
2/3 cup Sugar
1 tsp Vanilla extract, pure
1/3 cup Butter, unsalted
1/2 cup Buttermilk
- Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
- Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
- 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. You should get about 1 cup of cubed peaches. Set aside.
- To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
- In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
- Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
- 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.
- Fold in the cubed peaches.
- Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
- Bake for 25-30 minutes, or until inserted toothpick comes out clean.
- 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.