Korean Peach Season? Cake for Breakfast.

...because friends make mimosas and cake sound like a pretty good idea at any goddamned hour.

Peach and Almond Upside Down Cake
with Lemony Topping

Cake:
-3-4 peaches
(whatever it takes to cover your baking dish)
-1/2 cup almond meal
-1/2 cup + 2 tbsp flour
-1/2 tsp baking powder
-1 tsp cinnamon
-1/4 tsp salt
-1/2 cup sugar
-6 tbsp butter
(at room temperature)
-1 tsp vanilla
-2 eggs
-1/3 cup plain yogurt

Syrup:
1/4 cup brown sugar
1/4 cup sugar
2-3 tbsp water

Lemony topping:
-1 cup cream cheese
-3 tbsp milk
-2 tbsp lemon juice
-1 tbsp lemon zest
-3 tbsp sugar

This is a pretty quick one, so start by liberally greasing a 9 inch cake pan with butter and preheating your oven to 350 degrees. Peel and slice your peaches into wedges, and arrange them however you like to mostly cover the bottom of the pan. Now we've just got to get the batter and the syrup sorted out.

Batter:
Sift the flour, salt, cinnamon, and baking powder together into a bowl. Mix the sifted stuff in with the almond meal, and set it aside while you get the wet stuff ready.

In another larger bowl, cream the sugar, butter and vanilla together until smooth. Mix in the eggs one by one, and then stir in the yogurt. Dump in all the dry stuff and mix the lot just enough to get it all sludgy. Don't try to get it perfectly smooth, it'll always look a little weird thanks to the almond meal. Set the batter aside for a few minutes while you make the syrup.

Syrup:
Put both the sugars in a small pot over high heat with about 2 tbsp of water. You don't need to stir it or anything - just allow the sugar to melt down into a syrup. It'll only take about 3 minutes, at which point  you can turn off the heat and spoon it all over the peach slices in the cake pan.

Spread the batter on top of the syrupy peaches and bang the pan on the counter to settle the batter between all the slices. Stick it in a hot oven for about 30 minutes (or until a toothpick inserted to the cakey-part comes out clean). Once baked, allow the cake to cool in the pan for around 10 minutes before trying to invert anything.

While the cake is cooling, zest a lemon by using a grater or carefully cutting the peel off the fruit (NO WHITE PITH!) and mincing it finely. Whisk that together with the cream cheese, milk, lemon juice and sugar until smooth. If you want the topping thinner, just add a little more milk until it reaches your desired consistency. If it's not quite lemony enough, add more lemony things. If it isn't sweet enough, add more sugar. You get the idea.

By now the cake should still be warm but not scalding hot, so place a large plate over the pan, and carefully flip the entire thing over so that the cake splops out onto the plate.

Serve warm with a generous dollop of lemony cream cheese and eat it for breakfast like the shameless fat kid you are.