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Fresh Peach Cobbler Upside-Down Cake: A Sunny Twist on a Classic

Cakes · June 10, 2026 · 9 min read · 75 min total

Fresh Peach Cobbler Upside-Down Cake: A Sunny Twist on a Classic is a cakes recipe, about 75 minutes total, serves 8, medium difficulty.

A golden peach cobbler upside-down cake topped with juicy sliced peaches, fresh from the oven.

If you're craving a summer dessert that's both nostalgic and a little lighter, you'll love this peach cobbler upside-down cake. Ripe, juicy peaches are tucked under a fluffy, golden sponge and baked to sun-kissed perfection—no heavy cream or excess sugar needed.

With wholesome ingredients and a show-stopping presentation, this cake is perfect for gatherings, celebrations, or simply enjoying a slice of sunshine at home. It's all the homey comfort of a classic cobbler, transformed into a healthier, beautiful upside-down cake you can feel good about.

Fresh peaches, eggs, whole wheat flour, olive oil, and Greek yogurt beside a prepared cake tin on a kitchen counter.
Gather ripe peaches and wholesome baking essentials for your cake.

Gather Your Ingredients & Prep the Tin

Start by selecting ripe, fragrant peaches and measuring out your dry ingredients. Prepare a 22 cm round cake tin by lining the bottom with parchment and lightly greasing the sides. This step ensures your upside-down cake will release perfectly later!

Sliced peaches arranged in a decorative pattern in a cake tin with maple syrup and olive oil.
Arrange peach slices in a sunburst pattern and drizzle with natural syrup.

Arrange Peaches & Make the Syrup

Slice peaches into even segments and fan them in a sunburst pattern at the bottom of your tin. Drizzle with a blend of pure maple syrup and a touch of olive oil—this keeps the topping juicy without extra refined sugar or butter.

Mixing bowl with yogurt cake batter and a whisk, whole wheat flour and ground almonds around.
Whisk together the creamy yogurt cake batter for a tender crumb.

Mix the Fluffy Yogurt Cake Batter

In a mixing bowl, whisk Greek yogurt with eggs, vanilla, and a little olive oil for moisture. Fold in whole wheat flour, baking powder, a hint of cinnamon, and a pinch of salt. Mix until just combined for a light, airy crumb.

Cake tin with peaches and batter prepared for baking, hands smoothing the surface.
Spread the batter over peaches and get ready to bake.

Spread, Smooth & Bake

Gently spoon the batter over your peaches and smooth the surface. Bake in a preheated oven at 175°C for about 40–45 minutes, until the cake is golden and springs back when touched. Test with a skewer for doneness.

Just-baked peach upside-down cake cooling in a tin on a wire rack, golden brown top visible.
Cool your peach upside-down cake before flipping for the big reveal.

Cool, Flip & Reveal the Peach Topping

Let the cake cool in the tin for 10 minutes. Carefully invert it onto a serving plate to reveal glistening, caramelized peaches. Allow to cool a bit more—this helps set the juices for clean slices.

Sliced peach cobbler upside-down cake on a plate, topped with almonds and served with Greek yogurt.
Serve your peach cobbler upside-down cake topped with toasted almonds and a dollop of yogurt.

Decorate & Serve with Style

For a fresh finish, sprinkle with toasted almonds and a dusting of cinnamon. Serve slices warm or at room temperature, perhaps with a spoonful of Greek yogurt for a protein boost. Enjoy every guilt-free bite!

Recipe

Ingredients

  • 4 large ripe peaches (about 600 g), pitted and sliced
  • 2 tbsp pure maple syrup
  • 2 tbsp extra-virgin olive oil (plus more for greasing)
  • 150 g Greek yogurt (2% fat or higher)
  • 2 large eggs
  • 80 g coconut sugar or light brown sugar
  • 1 tsp vanilla extract
  • 140 g whole wheat flour
  • 40 g ground almonds
  • 1.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • To decorate: 2 tbsp toasted sliced almonds, extra cinnamon

Method

  1. Preheat oven to 175°C. Line a 22 cm round cake tin with parchment on the bottom and lightly grease the sides.
  2. Arrange peach slices in a circular pattern in the base of the tin. Drizzle with maple syrup and 1 tbsp olive oil.
  3. In a large bowl, whisk together Greek yogurt, eggs, coconut sugar, remaining olive oil, and vanilla extract until smooth.
  4. Fold in whole wheat flour, ground almonds, baking powder, cinnamon, and salt. Stir until just combined (do not overmix).
  5. Gently spoon batter over the peaches, smoothing the surface evenly.
  6. Bake for 40–45 minutes or until golden and a skewer inserted in the centre comes out clean.
  7. Cool in tin for 10 minutes, then invert onto a plate. Peel off parchment. Let cool slightly.
  8. Sprinkle with toasted almonds and a dusting of cinnamon before serving. Delicious warm or at room temperature!