Name: Summer Peach Upside-Down Coffee Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: PEACH TOPPING:; 2 medium peaches (pitted and sliced); 1/2 cup coconut sugar (or brown sugar); 1/2 cup butter; 1/2 teaspoon ground cinnamon; CAKE:; 2 cups white whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 cup butter (softened); 3/4 cup coconut sugar (or brown sugar); 1/4 cup plain yogurt; 2 large eggs; 1 cup milk; 2 teaspoons vanilla extract

An unbelievable caramel-y peach topping stars in this classic summer cake, made healthier and into breakfast coffee cake-form!

Partying it up with peaches today, y’all. Get ready.

So peaches. Peaches everywhere! In all the things. Literally at every corner of the internet. They are my life right now. Obviously with zucchini coming in close second.

I mean really, guys. is there ANYTHING better than biting into a sweet juicy peach on a hot, muggy August day?

Is there ANYTHING better than a warm caramely peach upside down cake cleverly disguised as coffee cake?

Answer: no. There is just nothing that can beat a slice of this. ♥

An unbelievable caramel-y peach topping stars in this classic summer cake, made healthier and into breakfast coffee cake-form! @WholeHeavenly

Except possibly another slice. Or 5.

Here’s the deal, friends: this coffee cake is pretty much the real DEAL of summer produce eatin’ done RIGHT.

FYI: August is just too short a month for me to squeeze in all the summer stuff I still want to eat.

Now hiring duplicate Sarahs to help eat all the summer goodness.

Peach season actually kind of snuck up on me this year as I not-so-casually posted my second peach recipe of the season last Friday.

I’ve totally been eating them for weeks on end, make no mistake about that, but as far as throwing them in recipes? I’ve been slacking.

So in return, I shall offer you a priceless peace offering of peach coffee cake.

Say that five times fast. I could but to be honest, I’d much rather be EATING this coffee cake 5 times fast.

It kinda blows my mind in a million and one pieces to even fathom this, but I’ll say it any way. It starts with H and end with “ealthy.” Get it??

This coffee cake is, in fact on the lighter side. Less butter, more whole wheat, oh and obv so much ultra-healthy peach goodness.

This all equals complete and total “eat every dang crumb of me, I’m HEALTHY” coffee cake.

So much yeahhhh feely-feels towards all this heaven right now.

It’s makin’ this girl’s Monday, without a doubt.

I really am just crushing on every little thing about this coffee cake. The gooey caramely peach topping. The ultra-moist, melt-your-mouth cake. That satisfying and nostalgic feeling of SUMMER that washes over you with every luscious bite you take.

And I seriously just made everything rhyme up there without even trying.

Woot! I am on a peach-perfect roll today.

Can you feel all the love of glorious peaches pouring out of this beaut-acious cake that really is more or less fit for a queen?

We’re ALL queens in peach land, friends. So I really think we should all be diving into this peachy paradise uh, NOW?

Follow my lead. *shoves entire cake in face.*

You can’t even tell me that that graceful gesture wouldn’t make your Monday.

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5 from 2 votes

Summer Peach Upside-Down Coffee Cake

An unbelievable caramel-y peach topping stars in this classic summer cake, made healthier and into breakfast coffee cake-form!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings coffee cakes (8 servings each)

Ingredients

PEACH TOPPING:
2 medium peaches pitted and sliced
1/2 cup coconut sugar or brown sugar
1/2 cup butter
1/2 teaspoon ground cinnamon
CAKE:
2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter softened
3/4 cup coconut sugar or brown sugar
1/4 cup plain yogurt
2 large eggs
1 cup milk
2 teaspoons vanilla extract

Instructions

Preheat oven to 350F. Lightly grease two 9-in round cake pans. Set aside.
Place sugar, butter, and cinnamon in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally until caramel is golden-brown and slightly thickened. Remove from heat and divide between bottom of prepared pans. Arrange peach slices over top and set aside.
Make the cake: In a medium bowl, whisk flour, baking powder, salt, and cinnamon. In a separate medium bowl, beat butter and sugar until creamy. Beat in yogurt, eggs, milk, and vanilla until smooth. Fold flour mixture into liquid until just combined.
Divide batter between pans, gently spreading over peaches. Bake coffee cakes at 350F 25-30 minutes or until cake springs back when lightly touched. Cool coffee cakes on a wire cooling rack 10 minutes, then invert each cake onto a serving plate. Cut into wedges and serve warm.

Notes

Coffee cake is best if eaten on the same day it is made.

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

Go forth and go cray with the peaches, my friends.