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Round Cinnamon Peach Yogurt Cake with a slice cut out.
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4.34 from 6 votes

Cinnamon Peach Yogurt Cake

Cinnamon Peach Yogurt Cake is an easy and deliciously moist cake that's topped with an irresistible caramel and peach topping!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Cake + Cupcakes
Cuisine: American
Keyword: cake, cinnamon, dessert, peach, summer, upside down cake
Servings: 8 -10 servings
Author: Danae Halliday

Ingredients

Topping

  • 2 peaches peeled. Cut one peach into thin slices (about 1/4 - 1/2 inch), dice the other peach.
  • 4 tablespoons unsalted butter
  • 1/2 cup dark brown sugar
  • 1/4 teaspoon ground cinnamon

Cake

  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain low fat or full fat Greek yogurt room temperature
  • 2/3 cup granulated sugar
  • 3 eggs room temperature
  • 1/4 cup milk of choice room temperature
  • 3 tablespoons olive oil canola or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup diced peaches

Instructions

Cinnamon Peach Yogurt Cake

  • Preheat oven to 350° F. and spray a 9" round cake pan with cooking spray.
  • In a large bowl whisk together the flours, cinnamon, baking powder, baking soda, and salt. In a separate bowl whisk together the Greek yogurt, sugar, eggs, milk, oil, and vanilla. Set aside.
  • In a small saucepan melt the butter, brown sugar, and cinnamon together over medium low heat. Stir until the sauce is smooth and the butter and sugar are incorporated, about 2 minutes. Remove the saucepan from the heat and pour into the prepared cake pan. Spread it into and even layer so that it coats the bottom of the pan. Arrange the sliced peaches on top of the sauce.
  • Finish making the cake batter by stirring the wet ingredients into the dry. Once combined stir in the diced peach. Pour the cake batter on top of the peach slices and sauce.
  • Bake on the middle rack of the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and run a knife along the edges. Let the cake cool for 10 minutes in the pan before inverting it onto a serving platter. Once inverted, leave the pan on top of the cake for another minute and then remove it. Use a rubber spatula to scrape out any of the leftover sauce from the pan and spread it on top of the cake. Cool for another 5-10 minutes and then serve.

Notes

  • Cake may be eaten warm or at room temperature
  • Store the leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1g | Calories: 371kcal | Carbohydrates: 55g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 319mg | Fiber: 3g | Sugar: 36g