Saturn Peach Upside Down Cakes

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• 10 tablespoons butter, melted
• 1 cup brown sugar
• 1/4 teaspoon nutmeg
• 3 ripe Saturn peaches, sliced into thin slices
• 2 eggs
• 2 tablespoons buttermilk
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/2 cup sugar
• 1 teapoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon Kosher salt
• 6 tablespoons butter, softened
• 6 tablespoons buttermilk

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1. Preheat oven to 350 degrees and brush melted butter over insides and bottoms of heart shaped cupcake pan.
2. Distribute the rest of the melted butter in the bottoms of the cupcake pan and sprinkle brown sugar over the melted butter, distributing evenly.
3. Arrange peach slices on top.
4. Beat together eggs, 2 tablespoons buttermilk and vanilla.
5. Combine flour, sugar, baking powder, baking soda and salt (dry ingredients).
6. Whisk together 6 tablespoons softened butter and 6 tablespoons buttermilk (wet ingredients).
7. Add 1/4 of the dry ingredients to egg mixture and beat to combine.
8. Beat in 1/4 of the wet ingredients and beat to combine, then continue adding dry and wet ingredients alternately, beating after each addition until well mixed.
9. Scoop batter atop sliced peaches, being careful not to over fill.
10. Bake for about 20 minutes in preheated oven until toothpick inserted in center comes out clean. Let cool 2-3 minutes, then invert and transfer Saturn Peach Upside Down Cakes to serving plates.

Serve warm with piped sweetened whipped cream and thinly sliced Saturn peaches.

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Enjoy!