Crunchy Salty Sweet

I basically refuse to stop using summer produce until it’s officially fall, which means I have approximately two weeks to put peaches and berries into literally everything I make.

Peaches have always been my favorite fruit, and I’m basically obsessed with this peach upside-down cake. It can be served as-is for a breakfast or brunch to enjoy with coffee (it’s reminiscent of a coffee cake), or you can add a little whipped cream, and increase the sugar level a little, and it’s perfect as a dessert. Whichever way you make it, just make it!

In a medium saucepan, mix together the butter, brown sugar and cinnamon. You can halve these amounts for a less sweet and more breakfast appropriate cake.

Turn the heat to medium-high and bring the mixture to a boil. Stir occasionally, and heat until the caramel is slightly thick (3 minutes or so after boiling).

Remove the caramel from the heat and pour into greased 9 inch round cake pan.

Arrange the peach slices on the top of the caramel and set aside.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

In a separate medium bowl, mix together the butter and sugar until incorporated.

Whisk the yogurt, egg, milk and vanilla into the butter and sugar mixture.

Fold the dry ingredients into the wet until fully incorporated.

Scoop the batter onto the sliced peaches and spread evenly. I sprinkled a little extra sugar on the batter because I was feeling saucy.

Bake for 24-26 minutes until a toothpick inserted into the cake comes out mostly clean.

Let cool in the pan for about 10 minutes.

In the meantime, whisk the cream with the sugar and vanilla until soft peaks are formed.

Invert the cake onto a serving plate. Some of my brown sugar from the caramel was left in the cake pan, and I didn’t want it to go to waste (gasp), so I sprinkled that on top of the cake as well.

Slice the cake into wedges with a dollop of whipped cream.

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Adapted from: Whole and Heavenly Oven

Makes: 8-10 slices

Prep: 10 minutes, Cook: 30 minutes, Total: 40 minutes

For the topping (you can halve the first 3 ingredients for a less-sweet and more breakfast-y cake):

• 1/2 cup brown sugar
• 8 tablespoons butter, softened
• 1/2 teaspoon ground cinnamon
• 1 medium peach, pitted and sliced thin

For the cake:

• 1 cup white whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, softened
• 1/3 cup brown sugar
• 2 tablespoons Greek yogurt
• 1 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract

For serving, optional:

• 1 cup heavy cream
• 2 teaspoons powdered sugar
• 1/2 teaspoon vanilla

In a medium saucepan, mix together the butter, brown sugar and cinnamon.

Turn the heat to medium-high and bring the mixture to a boil. Stir occasionally, and heat until the caramel is slightly thick (3 minutes or so after boiling).

Remove the caramel from the heat and pour into greased 9 inch round cake pan.

Arrange the peach slices on the top of the caramel and set aside.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

In a separate medium bowl, mix together the butter and sugar until incorporated.

Whisk the yogurt, egg, milk and vanilla into the butter and sugar mixture.

Fold the dry ingredients into the wet until fully incorporated.

Scoop the batter onto the sliced peaches and spread evenly.

Bake for 24-26 minutes until a toothpick inserted into the cake comes out mostly clean.

Let cool in the pan for about 10 minutes.

In the meantime, whisk the cream with the sugar and vanilla until soft peaks are formed.

Invert the cake onto a serving plate.

Slice the cake into wedges with a dollop of whipped cream.