This Greek Yogurt Peach Upside Down Cake is a gorgeous display of fresh peaches! It is ridiculously moist with a delicious lemony flavour and best served warm out of the oven with a scoop of ice cream.
What’s an Upside Down Cake?
No, I’m not referring to the cake you dropped on the floor upside down (this has happened to me, for the record). Upside down cake is usually chopped or sliced fruits, butter, and sugar placed on the bottom of the pan before the batter is poured in. After baking, you invert the pan revealing a stunning caramelized fruit topping!
How do you Flip an Upside Down Cake?
Before you flip the cake upside-down, let the cake cool in the pan for 5-10 minutes to let it finish setting up. However, don’t let it cool completely or it won’t come cleanly out of the pan. Before flipping, run a knife around the edges of the cake, then place a plate or serving tray on top and invert! Voilà!
Make Individual Peach Upside Down Cakes
I tested this recipe in large muffin tins and it turned out really great! It baked for less time in the oven (20-25 minutes) and made the perfect little individual cakes.
How to Easily Peel Peaches
I love this hack for peeling peaches!
- Bring a large pot of water to a boil and prepare an ice bath (large bowl filled with ice and water).
- Cut an X in the bottom of each peach with a sharp knife.
- Immerse the peaches in the boiling water for 30-60 seconds, and transfer them to an ice bath with a slotted spoon. Once they have sat in the ice bath for a couple of minutes, remove them from the ice bath and remove the skins: the skins will easily peel off (no knife required!).
Greek Yogurt Peach Upside Down Cake
This Greek Yogurt Peach Upside Down Cake is a gorgeous display of fresh peaches! It is ridiculously moist with a delicious lemony flavour and best served warm out of the oven with a scoop of ice cream! If you want more of the peach flavour, add the optional diced peaches to the batter. This makes 2 cakes.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vanilla Greek yogurt
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- ½ cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1/4 cup melted butter divided
- 1/4 cup brown sugar divided
- 3-4 large freestone peaches peeled and sliced into ½" wedges
- 2 cups diced peeled peaches optional
Preheat the oven to 350 F and grease two 8” round pans, one 9×13” pan or 12 jumbo muffin tins.
In a medium bowl, sift together the flour, baking soda, baking powder and salt.
In a separate medium bowl, combine the yogurt, vanilla, lemon zest, and lemon juice.
Place the butter and sugar in a large bowl and, using an electric mixer, beat the butter and sugar until it is light and fluffy. Add the eggs, one at a time, and beat after the addition of each until combined and the mixture is light and fluffy.
Alternately add the flour and yogurt mixtures in two parts, mixing just until combined after the addition of each. Fold in the optional diced peaches, if using.
Pour the melted butter into the bottom of the pan(s), spread to evenly coat the bottom, and evenly sprinkle with the brown sugar. Arrange the peach slices along the bottom of the pan. Divide the batter and spoon on top of the peaches, gently spreading with a spatula to evenly cover the peaches, and bake for approximately 30 minutes (or 20-25 minutes for the muffins) until golden brown and a toothpick inserted in the centre comes out clean.
Cool for 5-10 minutes before inverting onto a plate or cake stand. Serve with whipped cream or ice cream.