• Heat oven to 375°

Peaches

• Spoon 1/2 tsp of the melted butter into each muffin tin
• Add 1/2 tsp brown sugar into each muffin tin.
• If using the cinnamon, mix it with the brown sugar before adding the brown sugar to the muffin tin.
• Set aside

Cake

• Sift together all of the dry ingredients and spices and set aside
• With a mixer or blender, cream the butter for two minutes
• Add the sugar and cream together for five minutes.
• Add the egg and mix well.
• Add the egg white and mix well.
• Add the vanilla and mix well.
• Add the sour cream and mix well.
• Add half of the dry ingredients with the mixer running on low speed. With a few streaks of flour remaining, add the milk, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to gently fold any stray bits of flour into the batter. A few lumps are fine! Don't over-mix at this point.
• Add two tablespoons batter over your peaches and bake for 30 minutes.
• Remove from oven onto a wire rack and let sit for 10 minutes.
• Run a knife around the edges and flip onto a tray.
• Move onto the wire rack to finish cooling.
• This will take two batches to finish so after the flip just add your melted butter, brown sugar and peaches to 6 to 7 of your muffin tins add the batter and bake.
• I think the cast iron muffin tin is a little smaller than the standard so you might need a little more batter or peaches and might only get 12 mini cakes.
• They are great to serve with whipped cream or served warm with ice cream.