Ingredients
Method
For the peaches:
- In a medium bowl, mix together the melted butter and brown sugar until well integrated and a caramel-like mixture forms.
- To cut the peaches, peel them or leave them with their skins on. Cut them in half, remove the pits and then slice them. They should be thin.
- Grease a round cake of about 9 inches (23 cm) in diameter pan with some butter. Pour the caramel mixture into the bottom of the pan and spread it evenly with a spoon.
- Place the peach slices on top of the caramel, forming a layer spiraling from the center to the edges. The peach slices can be slightly overlapped so that the entire bottom of the mold is well covered. You can create the pattern you prefer.
For the cake:
- Preheat the oven to 356º F (180° C). In a medium bowl, sift the flour with the baking powder and salt.
- Separately, in a large bowl add the eggs with the sugar and beat with an electric mixer or hand whisk for 4 minutes until the mixture lightens in color and triples in size.
- Carefully add the melted butter, yogurt and vanilla extract while continuing to beat. Beat for 30 seconds more until everything is perfectly blended.
- Add in the flour mixture in two separate additions, beating for 10 seconds after each one, just until smooth, but it is important not to overbeat.
- Pour the batter in the pan on top of the peaches and even it out carefully using a rubber spatula so as not to disrupt the peach layer. Bake at 356º F (180° C) for approximately 45 minutes until a wooden toothpick comes out clean.
- Once ready, take the cake out of the oven and let it cool down in the pan for 15 minutes. Afterwards, turn it out by turning it upside down on a large plate and serve the peachupside-down cake at room temperature, along with some ice cream or whipped cream if desired.