I'm sure you've heard we are having a bit of a heatwave over here on the east coast so I won't fault anyone for not jumping up to bake cake right this second, but you west coasters could probably use some sunshine in cake form. I mean, just look at those colors. This cake is perfect for a day when you get a little overexcited at the market and fill your basket with more fruit than you can eat before it goes mealy. Personally, I seem to have developed a compulsion that causes me to buy pounds and pounds of peaches every summer but the truth is, I don't really like eating them out of hand. I know for some people eating a ripe peach with juices dripping down their arm is the epitome of summer but I just can't seem to get behind it. Don't get me wrong because I still love them baked into pies, cooked into jam, or churned into ice cream or sorbet. In fact, I have a white peach and vanilla sorbet in the queue so please don't doubt my affection for my fuzzy skinned friends.

Peach and Buckwheat Upside Down Cake with Cardamom

For the Topping

2-4 peaches, plums, or nectarines cut into wedges
3T unsalted butter
1/3c brown sugar
1/2t cardamom

For the Cake
adapted from Orangette

1/2c all purpose flour
1/2c buckwheat flour
6T brown sugar
2t baking powder
1/2t cardamom
1/4t salt
zest of one lemon
1 large egg
1c buttermilk
3T melted unsalted butter
1t vanilla extract

Preheat your oven to 375º. Line an 8'' round cake pan with parchment paper and grease well.

For the Topping

1. Over medium heat, melt the butter in a small saucepan and let it brown just slightly. Add the brown sugar and cook for 1 minute more. Remove the pan from the heat and stir in the cardamom. Pour the mixture into the bottom of your cake pan and arrange the wedges of fruit on top of the caramel in a decorative pattern. For my cake I used one black plum for the inner circle and two yellow peaches for the outer circle, but I imagine any stone fruit would be might tasty.

For the Cake

1. In a medium sized bowl whisk together the flours, sugar, baking powder, salt and cardamom.
2. In a separate bowl or measuring cup whisk together the milk, egg, zest, butter and vanilla.
3. Add the wet ingredients to the dry and stir to combine. Pour the batter over the fruit in the prepared and tap the pan firmly to make sure the batter gets into all of the nooks and crannies in between the wedges. Bake the cake for 20-25 minutes or until a cake tester comes out clean. The cake will only brown slightly.
4. Let the cake rest in the pan on a wire rack for 10 minutes, then carefully invert onto your serving plate and peel away the parchment paper.

Note:

- I served this cake plain (and for breakfast!) although it would be delicious with some lightly sweetened whipped cream or ice cream melting down over the top, for dessert.

Have you guys declared your official summer jams? As far as I'm concerned, summer hasn't quite started until I've picked out my soundtrack for the late sunsets that stretch into long warm nights and rooftop parties that turn into all nighters because the weather is just too nice to go home. They're the songs that you play on repeat until everyone around you says enough already, enough! Then you smile and play them again because you know all the words and you love singing along and shaking your booty and feeling free. This summer I'm loving Roy Orbison and for good measure and lots of ice-pops because they are also, the JAM.

Mango, Blueberry and Coconut Ice Pops

yield, about 8 large pops

For the Blueberry Layer

1 pint blueberries, about 2c

1c water

4-6T sugar (depending on the sweetness of your berries)

1t lime juice

Combine the blueberries, sugar, and water in a saucepan. Bring the mixture to a boil and cook until the blueberries are very soft, about 5 min. Remove from heat and strain the mixture over a bowl, pressing firmly to extract all of the blueberry goodness, add lime juice. Divide the mixture in half and place in the refrigerator to cool.

For the Blueberry Coconut Layer

1/2 of the reserved blueberry mixture

2-3T coconut milk from a small (6oz) can

Stir the two together. Done!

For the Mango Layer, which tastes like awesome mango-coco pudding!

4 very ripe champagne mangoes, pit and skin removed

remainder of the small can of coconut milk

juice from 1 lime

2T honey or agave (optional)

Combine all of the ingredients in a blender and blend until smooth. If your mango flesh was at all stringy (it happens) you may want to pass this mixture through a sieve. Taste your mix and if you find it needs a little sweetness, go ahead and add the honey or agave.

To Assemble

I found it really helpful to pour the three mixtures into separate containers with spouts like measuring cups or small pitchers. This will give you more control over pouring and the tidyness of your layers. You can also carefully spoon the mixtures into your ice pop molds. You can really layer these guys anyway you like, so choose a flavor to start and pour some in. Place your pop molds in the freezer for about 20min before pouring another layer, thin layers will take less time to freeze. Keep your mixes in the fridge in between pours to help keep them chilly so they will freeze faster. When you get to the top, and before the pops are frozen solid, add the sticks. Freeze until pops are totally solid, another 4-6 hours or overnight. If you are feeling a little less ambitious, just make single flavored pops and freeze about 6 hours or until solid.

Don't have ice pop molds? Try using small baking dishes like brioche molds, ramekins, or even small dixie cups.