Peach Upside-down Cake

Made with Ancient Grain Muffin Base
Contributed by: Joy Jones

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.

INGREDIENTS

For cake

• 250g (half a bag) Ancient Grain Loaf & Muffin Base
• 1 large egg
• 1/4 stick (2 tbsp) butter, melted
• 1 tbsp (14g) extra virgin olive oil
• 1 cup (240g) plain yogurt
• 1 tsp vanilla extract

For the upside-down topping

• 4 medium peaches, cut into slices
• 1/2 stick (1/4 cup) melted butter
• 1/2 cup dark brown sugar
• 1/2 tsp cinnamon

INSTRUCTIONS

1. preheat oven to 350°F, lightly grease a 9 in round cake pan
2. in a small bowl, melt the butter then stir in brown sugar and cinnamon, spread mixture on the bottom of the pan
3. wash and slice peaches; arrange evenly on sugared pan bottom
4. in a large mixing bowl, whisk the eggs to incorporate some air
5. whisk in melted butter and olive oil; add yogurt and vanilla; whisk smooth
6. add the half bag of grains and stir gently until JUST mixed (do not over-mix)
7. fill muffin cups, sprinkle with sanding sugar and bake about 18-20 min

Notes:

We like it with a high ratio of fruit topping to cake, so we do two cakes with one bag of grain mix. It comes out about 2 in high like this. You can make it with a full bag recipe if you want more cake and less fruit.