1. Preheat oven to 350F. Lightly spray 2 , 12-count muffin tins with nonstick cooking spray. This recipe makes 14 mini cakes.

2. In a large bowl, add peaches, cinnamon, nutmeg and brown sugar. Toss to evenly coat the peaches. Place 3 peaches in the well of each muffin tin.

3. Make the cake batter. In a large bowl, add butter, sugars, eggs, vanilla, sour cream and milk. Whisk to combine, then add flour, baking soda, baking powder, salt and cinnamon. Whisk to combine.

4. Evenly divide cake batter among the 14 muffin tin wells, scooping the batter on top of the peaches.

5. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cakes to cool 5 minutes, then carefully run a butter knife around the edges to release the cake from the sides. Place a wire cooling rack over the muffin pan and carefully turn the pan upside down. Lightly tap on the muffin tin to release the cakes, then lift the muffin tin up.

7. You may serve these as is, with powdered sugar or with caramel sauce. To make the caramel sauce, add all ingredients to a small saucepan. Simmer over low heat, whisking constantly until thickened and sugar has dissolved (keep in mind it thickens more as it cools). Serve warm, at room temperature or chilled. Refrigerate the caramel sauce for up to 2 weeks in an airtight container. Drizzle the sauce over top of the cakes before serving.