Description
A moist, fruity upside-down cake made with fresh peaches and a tangy yogurt-based batter. Perfect for summer desserts or teatime treats.
Ingredients
- 3 ripe peaches, pitted and thinly sliced
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 1¼ tsp baking powder
- ½ tsp salt
- ⅓ cup milk
- ⅓ cup plain yogurt
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch round pan with parchment paper and grease all sides.
- Arrange the peach slices in a spiral pattern at the bottom of the pan, overlapping tightly to avoid gaps.
- Cream butter and sugars together until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Add half of this dry mixture to the wet ingredients and mix gently.
- Stir in milk and yogurt until combined. Add the remaining dry ingredients and mix just until no flour streaks remain.
- Carefully spread the batter over the peaches, smoothing the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 20 minutes. Loosen the edges with a knife, invert the cake onto a serving plate, and gently peel off the parchment paper.
Notes
Best served warm or at room temperature. Try adding a pinch of cinnamon or almond extract to the batter for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American