Husband prepared this for dessert, and it was an instant success, had to score the recipe

2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Directions

Preheat your oven to 350°F (175°C).
Brush a 12-cup muffin tin generously with melted butter.
Divide the brown sugar evenly among the cups, sprinkling it over the melted butter at the bottom.
Arrange peach slices in a circular pattern over the brown sugar in each muffin cup.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Spoon the batter evenly over the peaches in each muffin cup, filling each cup about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Let the cakes cool in the pan for about 5 minutes, then carefully invert the muffin tin onto a baking sheet or large plate to release the cakes.

Serve warm with your favorite accompaniments.
Variations & Tips
For a different twist, you can substitute nectarines or plums for the peaches. If you want to add a bit of extra warmth, a sprinkle of cinnamon or nutmeg over the brown sugar would be delightful. To make this recipe gluten-free, use a 1:1 gluten-free baking flour. For a richer flavor, try using buttermilk instead of whole milk. And always remember, the more ripe and sweet the peaches, the better these little cakes will be!