Today is a day when practically everyone in London needs a slice of cake. Why? Because of the Tube strike. For most people, the commute today is longer and more crowded (which also means hotter and sweatier). This was my first strike experience. Last year I was unemployed and it didn’t bother me and last month I had the day off. I left super early to ensure I wasn’t late for work, and in fact, I was an hour early. However, it did take me an hour longer than usual to get here. See, it’s tough. We all need a slice of cake.
If I’m honest, I think the perfect cake to soothe commute related stress is this chocolate lava cake I wrote about a few years ago. It’s the perfect cake because it’s unhealthy, indulgent, and incredibly easy to make. However, this cake is a close second because I think it’s the perfect cake to have for breakfast. And I’m a huge advocate of cake for breakfast. This cake will give you a sugar burst to pep up your morning, it’s not to terribly unhealthy, and then you could have another slice when you get home at the end of the day. 
I think any cake is good for breakfast, but let me sing the praises of this specific cake. First, it has peaches so that right there practically makes it a health food. Before making this cake I had been thinking a lot about baking with peaches. When peaches are good, oh man are they good. When I eat a nice peach it makes me feel like a kid again because the juice dribbles everywhere but the taste is warm and sweet like sunshine. I decided on an upside down cake because then the peach’s natural beauty could be on display (where as in a pie it’s hidden).
Second, this cake is good for breakfast because it’s sweet enough to feel like a treat and give you a pick-me-up, but it’s not so sickly sweet you want to brush your teeth right after. Third, this cake is low in calories. A lot of people eat muffins for breakfast and many of those store bought muffins are basically cakes masquerading as a filling breakfast food. For example, some Starbucks muffins have over 400 calories per muffin! So why not cut out the faking and actually have a real delicious cake for breakfast. This cake, if you cut this cake in 8 slices, each piece has less than 250 calories per serving. Second, it’s made with some whole grain flour, Greek yogurt, and of course peaches so there is actually a bit of nutritional value in this cake. See, the perfect breakfast cake.
It’s also a good anytime cake. (I mean what cake isn’t a good anytime cake). I made this last weekend before heading to my friend’s for board game night and it went over well. This cake is sweet enough that it feels like dessert but you don’t have to feel guilty. And of course, the best part of the cake is the delicious peaches. They add a slight crunch and a bright juiciness. It’s wonderful. The overall taste is the right balance of wholesome and sweet. And for a day like today with a tough commute, I think we could all use that combo of a treat that’s not so bad for you. So go ahead, have some cake London. We deserve it.
Messy level: I think all cakes are three spoon recipes. You need two bowls, you have to measure so much, and of course I spill flour everywhere. Also this batter is really thick so it’s not pourable. You basically have to slap it down on top of the peaches and then smooth is with a knife (or your fingers if you’re like me). A bit messy, but worth it. Cake is always worth it.
- 2 small-medium peaches, thinly sliced
- 6 tablespoons butter, divided (plus extra not-melted for greasing)
- 4 tablespoons brown sugar
- 1 tablespoon whisky
- ¾ cup sugar
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 large egg, at room temperature
- ½ cup low-fat buttermilk, at room temperature
- ⅓ cup plain fat-free yogurt, at room temperature
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F/180°C.
- Grease a 8" cake pan with butter. Line the bottom with parchment paper and grease that.
- In a small bowl whisk together 3 tablespoons of butter, the brown sugar, and the whisky. Dip the slices of peaches into this sugar mixture.
- Line the bottom of your prepared pan with the dipped peaches. Arrange the peaches in pretty concentric circles.
- In a medium bowl, mix together the sugar, both flours, cinnamon, baking powder, baking soda and salt. Make a well in the center of the flour mixture.
- In another bowl whisk together the egg, buttermilk, yogurt, 3 tablespoons of butter, and vanilla extract until smooth.
- Pour the wet ingredients into the well of the dry ingredient. Fold together until just combined. It will be a thick batter.
- Spoon the batter over the peaches. Smooth out the batter with a knife or your finger.
- Bake in the oven for 30 minutes or until browned and a toothpick put in the center comes out mostly clean.
- Remove from the oven and let the cake cool for one minute.
- Run a knife around the outside edge of the cake to loosen it. Then carefully invert the cake and remove the pan.
- Cut, serve, enjoy!
Question – the recipe calls for 6 Tablespoons of butter but I only see 3 Tablespoons being used in the recipe – is that correct?
Thanks for catching that Susan!! I fixed the recipe. You add the final 3 tablespoons of butter in with the other liquid ingredients (buttermilk, yogurt, etc). Thanks again!
Thank you!!!! I’m going to make this to take to my friend’s house and wanted to make sure I wasn’t missing anything. I really enjoy your blog! Keep up the good work!