(Original recipe for mini upside-down peach cakes.)

Topping: - 1 T butter - 6 t brown sugar - 1 peach, 1/2 slices Batter: ~ 1 peach, diced (~1 1/2 C) - 1 1/2 C flour - 1 t baking powder - 1/2 t baking soda - 1/4 t salt - 2/3 C sugar - 1/3 C butter, room temp - 1 egg, room temp - 1 t peach extract -or- 1/4t flavor (try x2 flavor...) - 1/2 C buttermilk, room temp

1. Preheat oven to 350*F.
2. Whisk together flour, baking powder, baking soda, and salt.
3. In separate bowl, beat butter and sugar until fluffy and creamy (~2 mins).
4. Add egg and extract/flavoring. Beat for another 2-3 minutes or until well combined. Should be fluffy and white.
5. Add half the flour mixture, beat for 1 minute on low speed.
6. Stir in buttermilk and beat for another minute. Add remaining flour and beat until just combined. Don't overmix.
7. Fold in diced peaches. Divide batter into 12 lined muffin pan cups.
8. Top with sliced peaches, brown sugar, and butter.
9. Bake 20-25-30 minutes, or until toothpick comes out clean.
10. Cool and enjoy!