Peach Upside-down Cake

This is a wonderfully old-fashioned and simple desert that is fast to make and presents beautifully. Serve it plain or with fresh whipped cream or ice cream.

Dry mix

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt
  • 6 tbsp organic cane sugar

Upside-down topping

  • 4 medium peaches, cut into slices
  • ½ stick (¼ cup) melted butter
  • ½ cup dark brown sugar
  • ½ tsp cinnamon

DIRECTIONS

  1. preheat oven to 350°F, lightly grease a 9 in round cake pan
  2. Dry mix: combine your fresh milled flour with other dry ingredients in a medium bowl and set aside (Or use ½ bag of our fresh stone-ground Ancient Grain Muffin Mix)
  3. in a small bowl, melt the butter then stir in brown sugar and cinnamon, spread mixture on the bottom of the pan
  4. wash and slice peaches; arrange evenly on sugared pan bottom
  5. in a large mixing bowl, whisk the eggs to incorporate some air
  6. whisk in melted butter and olive oil; add yogurt and vanilla; whisk smooth
  7. add the half bag of grains and stir gently until JUST mixed (do not over-mix)
  8. add batter to pan on top of fruit, sprinkle with sanding sugar and bake about 30-35 min

Makes 1 medium cake

Joy Jones

Leave a comment

Please note, comments must be approved before they are published