• Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.

To prepare the topping:

• Cut 1 tablespoon of butter into 12 equal parts. (TIP: cold butter is easier to cut.) Place each butter piece in 12 muffin cups.
• Sprinkle ½ teaspoon of brown sugar into each muffin cup.
• Slice 1-2 peaches into thin slices. Arrange about 3 slices into the bottom of each muffin pan.

To make the cake batter:

• Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
• In a small bowl, whisk together flour, baking powder, baking soda and salt.
• In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes.
• Add egg and vanilla extract and beat it for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. (Note: It's totally normal for the mixture to curdle right after adding egg, but keep mixing and it'll turn nice and fluffy!)
• Add half of the flour mixture into the batter, beat for 1 minute on low speed.
• Stir in the buttermilk and beat for another minute.
• Add the remaining flour mixture and beat just until combined. Don't overmix the batter, or it'll make tough cake.
• Fold in the cubed peaches.
• Divide the batter into 12 muffin pan cups. (TIP: This large cookie scoop makes this step super easy - one scoop of batter in each muffin cup.)
• Bake for 25-30 minutes, or until inserted toothpick comes out clean.
• Cool the cakes in the pan for 5 minutes. Then carefully run a butter knife around the edges to release the cake from the sides. Now, place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes.
• Serve the mini cakes warm with a scoop of vanilla ice cream.