Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • 3 cups (450g) fresh peaches, sliced into 1/2 inch wedges
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) ground cinnamon
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) honey or maple syrup
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain Greek yogurt, room temperature
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan or cast-iron skillet and line the bottom with parchment paper.
  2. Pour the melted butter into the pan and sprinkle the brown sugar evenly across the surface.
  3. Arrange peach slices in a concentric circular pattern over the sugar. Drizzle with vanilla and sprinkle cinnamon on top until the peaches are evenly coated.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  5. In a large bowl, beat softened butter and honey until pale and fluffy (about 2-3 minutes).
  6. Add eggs one at a time, beating well after each addition. Stir in the Greek yogurt and vanilla extract until the batter is smooth and glossy.
  7. Gently fold the dry ingredients into the wet batter using a spatula. Mix only until no flour streaks remain.
  8. Carefully spread the batter over the peaches, smoothing the top with a spatula. Bake for 40 minutes.