Cobbler meets cupcake in this delicious dessert mash-up.
Lesli Sommerdorf shares this sweet summer treat.
Peach Upside Down Cake
6 tablespoons unsalted butter, divided and softened
6 teaspoons packed light brown sugar, divided
3 under ripe peaches or nectarines, divided
1 1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 tablespoon chopped fresh marjoram
3/4 cup buttermilk
Preheat oven to 350 degrees and grease a 12 cup muffin pan.
Divide 1 tablespoon butter equally into each muffin cup. Sprinkle 1/2 teaspoon brown sugar into each muffin cup.
Cut 2 peaches into thin slices. Fan 3 peach slices into bottom of each muffin cup. Cut remaining peach into small cubes, transfer to a small bowl and set aside.
In a small bowl, add flour, baking powder, baking soda, and salt and whisk to combine.
In a bowl, add remaining 5 tablespoons butter and granulated sugar and cream together. Add egg, vanilla, and marjoram and stir until combined.
Add 1/2 of flour mixture to batter and combine, 1 minute. Add buttermilk and combine, 1 minute. Add remaining 1/2 flour mixture and combine. Add cubed peaches and fold until combined. Divide mixture into muffin pans. Bake until a toothpick inserted into center of cups comes out clean, 20-25 minutes.
Remove from oven and let cool 5 minutes. Place a wire rack over muffin tin and invert tin to remove cakes onto wire rack to cool completely.