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.

Peach Upside Down Cake

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Serves: 8 slices

Ingredients

• 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

Instructions

1. Preheat the oven to 350°F/180°C.
2. Grease a 8" cake pan with butter. Line the bottom with parchment paper and grease that.
3. 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.
4. Line the bottom of your prepared pan with the dipped peaches. Arrange the peaches in pretty concentric circles.
5. 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.
6. In another bowl whisk together the egg, buttermilk, yogurt, 3 tablespoons of butter, and vanilla extract until smooth.
7. Pour the wet ingredients into the well of the dry ingredient. Fold together until just combined. It will be a thick batter.
8. Spoon the batter over the peaches. Smooth out the batter with a knife or your finger.
9. Bake in the oven for 30 minutes or until browned and a toothpick put in the center comes out mostly clean.
10. Remove from the oven and let the cake cool for one minute.
11. Run a knife around the outside edge of the cake to loosen it. Then carefully invert the cake and remove the pan.
12. Cut, serve, enjoy!

3.3.3077

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Checkout woman (in reference to marshmallow fluff): What do you do with this? Put it on toast? I bought some and I don’t know how to use it.

Me: I’m going to use it for a cake. But, it’s good with a spoon straight from the jar.

Checkout woman says nothing and gives me weird look.

Me: You could also use it to make something like a smore with a digestive biscuit and piece of chocolate.

Checkout woman: Healthy.

And then I felt awkward like I had said something wildly inappropriate (and super American). But here’s the cultural difference part. Her go-to idea for marshmallow fluff was to put it on toast, and that is pretty English. Cheesy toast, beans on toast, boiled egg and soldiers – these are all ways the English use toast. I don’t have that many uses for toast. Obviously you can put it on toast, but I had never considered that before (but maybe I will now). And for me, I felt super American because it never occurred to me that a person wouldn’t know how to use fluff. Also, a spoon seems like a perfectly legit means of eating fluff. And why should a treat be healthy? Smores are an amazing American treat and great when turned into a cake.

For Ryan’s birthday I made Ryan a steak and mashed potato dinner and then we followed it up with this cake.  In making the cake, I did almost set off the smoke alarm. Here’s what happened: I tried to toast the mini marshmallows using the broiler. I put them in the oven and then after about a minute I looked at them and they weren’t even brown yet so I put them back in. I went to melt the marshmallow fluff and checked back in the oven. The marshmallows were puffed up, dark brown, and starting to smoke. I pulled them out, we fanned the smoke, and then threw them out. Oops. Accidents happen.

I had more marshmallows, I didn’t toast them, and the cake cake out really nicely. I lit candles, I sang, he made a wish, then we ate cake. And then we finished the whole cake in three days, because that’s how good smores flavors are. The chocolate cake is very dark and rich, so it’s nice as a loaf because you can indulge without having a huge slice. And the top is all smores with fluff, mini marshmallows, chocolate chips, and graham crackers (or in this case digestive biscuits). This cake ticks all the boxes for indulgent dessert because it’s rich, gooey, crunchy, chocolaty, and very sweet.

The cake recipe comes from Smitten Kitchen and the idea for the smores part comes from Kraft.

Messy level: This cake is pretty easy to put together, the messy part comes from the decoration. Marshmallow fluff is sticky and gets everywhere, so that’s the messiest bit.

Chocolate Smores Cake

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Serves: 10

Ingredients

• ½ cup unsalted butter, softened
• 1 cup firmly packed light brown sugar
• ½ cup granulated sugar
• 1 large egg, at room temperature
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ¾ cup cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ of a tub (8oz) marshmallow fluff
• 1 cup mini marshmallows
• 1 cup chocolate chips
• about 4 digestive biscuits (or 2-3 sheets of graham crackers)

Instructions

1. Preheat the oven to 325/165°.
2. Butter and lightly flour a 9x5x3-inch loaf pan.
3. In a large bowl, cream the butter until smooth.
4. Add the sugars to the butter and beat until fluffy. This takes about 3 minutes.
5. Add the egg and beat well.
6. Then mix in the buttermilk and vanilla.
7. In a medium bowl mix together the flour, cocoa, baking soda, and salt together.
8. Slowly add the flour into the wet ingredients. Stir together with a spoon until well-blended but do not over mix.
9. Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
10. Remove from oven and let cool for 10 minutes.
11. Remove the cake from its pan. Use the back of a wooden spoon and poke a few holes gently in the top of the cake.
12. Put the marshmallow fluff in a bowl and heat in the microwave for about 30 seconds.
13. Remove the marshmallow fluff from the microwave and spread over the top of cake. Make sure you fill in the holes so the marshmallow drips into the center of the cake. Use the tip of the knife to encourage some of the fluff to drip tantalizingly down the side.
14. Sprinkle the top of the cake with the mini marshmallows and chocolate chips.
15. Use your hands to crush up the biscuits/graham crackers. Crush them into some small crumbs and larger cookie shards. Sprinkle/arrange the cookies over the top of the cake. It should look a little messy but indulgent and amazing.

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