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

• 1 bag GRAINSTORM Ancient Grain Pancake Mix (for finer texture)
•  Or mill your own

Wet mix

• 4 large eggs
• ½ stick (4 tbsp) butter, melted
• 2 tbsp extra virgin olive oil
• 1¾ cups plain yogurt
• 6 tbsp organic cane sugar
• 3/4 cup milk

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 2  9 in round cake pans
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 and 1/2 bag pancake mix)
3. in a small bowl, melt the butter then stir in brown sugar and cinnamon, spread mixture on the bottom of the pans
4. wash and slice peaches; arrange evenly on sugared pan bottoms
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 dry ingredients and stir gently until JUST mixed (do not over-mix)
8. divide batter in pans on top of fruit, sprinkle with sanding sugar and bake about 30-35 min

Makes 2 medium cake