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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 2 coffee cakes (8 servings each)


  • 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


  • 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.


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