• Preheat the oven to 350 degrees Farenheit (177 degrees Celsius). Spray a standard-size muffin pan liberally with non-stick cooking spray.
• Divide the 1 tablespoon of butter evenly into 12 muffin cups. Sprinkle 1/2 teaspoon brown sugar into each muffin cup.
• Using a sharp knife, slice 1 to 2 peaches into thin slices. Place 3 slices into each muffin cup. Cut the remaining peaches into small cubes, until you have around 1 cup. Set aside.

Make the batter:

• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, using either a stand mixer fitted with a paddle attachment or a handheld mixer, beat the remaining butter and sugar together until light and creamy.
• Add egg and both the vanilla and almond extracts and beat for another 2 minutes, until fluffy and white.
• Add half of the flour mixture into the batter and beat for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat until just combined, being careful not to overmix.
• Using a rubber spatula, fold in the cubed peaches. Divide the batter amongst the 12 muffin cups. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cakes in the pan for 5 minutes. Place the wire rack over the top of the pan and carefully flip it over and release the cakes. Cool completely or until just warm. Serve with ice cream or whipped cream.