This really should be titled as a breakfast dish. I didn’t want to label it as such, in case you wanted to serve it as dessert, because you definitely can. I did, originally. It was my dessert contribution for dinner at a friend’s home. Since there were just four (and a half) of us, we had more than half of the cake left. My adorable friend asked if she could keep some of the leftovers (of course, I was going to offer anyway!) and then I took the rest home.
We both ate it for breakfast the next day. And, via texting, we both agreed that it’s an amazing coffee cake-like breakfast.
But, it is still cake. I used my favorite yellow cake recipe as the base, instead of the boxed cake mix called for in the original recipe. Grab a cup of coffee, and have some cake for breakfast. I’ll allow it. 
A moist yellow cake with a peach crumb topping. Breakfast or dessert, you can't go wrong with this late summer favorite.
- 4 cups plus 2 Tablespoons (480 g) cake flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (16 Tablespoons) unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups buttermilk, well-shaken
- 1/2 cup (8 Tablespoons) butter, cut in pieces
- 1/4 cup brown sugar
- 1/2 cup old-fashioned oats
- 5 fresh peaches, peeled and sliced
Preheat oven to 350 degrees F.
In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer (or stand mixer) until light and fluffy. Beat in the vanilla, then add the eggs one at a time. Turn the mixer to low speed and mix in the buttermilk until just combined. The mixture will look curdled. Using a sifter or fine-mesh strainer, combine the flour, baking powder, baking soda and salt in a separate medium bowl. Stir, in three stages, into the wet mixture until combined; set aside.
Place the 1/2 cup butter into a 9- x13-inch baking pan and melt in the oven. Remove pan from the oven and stir in the brown sugar and oats. Spread evenly throughout the bottom of the pan. Layer the peach slices evenly across the pan, on top of the sugar/oat glaze.
Pour the cake mixture over top of the layered peaches. Spread evenly with a spatula. Tap the pan several times on the counter top to rid any air bubbles. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven, and immediately invert onto a large serving plate. Allow to cool, then serve.
Source: Adapted from Budget Gourmet Mom, Cake base adapted from The Smitten Kitchen
http://penniesonaplatter.com/2012/08/22/upside-down-peach-crumb-cake/
