Fruit layer:
•   2 tablespoons butter
•   1/3 cup dark brown sugar
•   1 teaspoon cinnamon
•   1  28 oz. can California Cling Peaches slices, well drained

Cake:
•   1/2 cup unsalted butter, softened
•   3/4 cup granulated sugar
•   2 eggs
•   1 teaspoon vanilla
•   1  1/2 cups all-purpose flour
•   1/3 cup cocoa powder
•   2 teaspoons baking powder
•   1 teaspoon cinnamon
•   1 pinch salt
•   3/4 cup milk

Directions:
Preheat Oven: 350° F.

Fruit Layer:
Place butter in a 9" inch (23-cm) square cake pan and set it in a 350° F oven until melted; brush sides of pan lightly with some of the butter.

Combine brown sugar and cinnamon. Spread the mixture evenly in pan. Layer peaches covering the bottom of the pan. Reserve.

Cake:
In bowl, use an electric mixer to cream butter. Add sugar and beat for 2 minutes, until light and fluffy. Beat in eggs, one at a time, making sure to scrape the sides of the bowl. Add vanilla, beat until well combined.

In a separate bowl, stir together flour, cocoa, baking powder, cinnamon and salt. Stir into butter mixture in three additions, alternating with milk. Beat just until well combined.

Spoon batter over reserved peaches and spread out batter to cover fruit completely, using a spatula or offset palette knife. Bake in 350°F oven for 40 to 45 minutes or until cake springs back when touched.

Cool in pan on wire rack for 10 minutes; then, run a knife around edge of pan to loosen cake; invert onto a platter. Serve with crème fraiche or unsweetened whipped creme.

Presentation:
Using a serrated knife, cut into 10 equal portions. Cover cut cake with plastic wrap and store at room temperature. Serve each portion on a plate decorated with chocolate sauce and/or cocoa and a spring of mint. This dish is also great with a canelle of ice cream or with a coulis made from puréed and strained canned peaches.

Tip: This recipe doubles easily and will hold well for up to 2 days if covered tightly.