Make the cherry topping: Melt butter, sugar, and agave in a small saucepan over medium-high heat. Bring to a boil and stir occasionally until caramel is thickened and golden brown. Remove from heat and spread into the bottom of a greased 9-in round cake pan. Arrange halved cherries on top of caramel.

Make the coffee cake: In a large bowl, whisk butter, sugar, eggs, yogurt, buttermilk, and vanilla until smooth. Add flour, baking powder, baking soda, and salt. Gently fold until a smooth batter forms.

Spread batter over cherries and gently smooth top. Bake coffee cake at 350F 40-45 minutes or until a toothpick inserted in middle of cake comes out clean.

Cool cake 5 minutes then run a knife around the edges. Invert cake onto a serving plate and let cool 10 minutes before serving. Enjoy!