peach upside-down cake

the goods:

10 tablespoons unsalted butter, room temperature

1/2 cup dark-brown sugar

4 cups frozen peaches, thawed and cut into bite-size pieces

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup plain Greek yogurt

Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter. With two double-thick layers of paper towels, press as much liquid as possible out of peaches. Arrange fruit in an even layer in pan.

In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.

With a spatula, spread batter over peaches. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour and 10 minutes.

Let cake cool in pan on wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving platter.

Serve warm or at room temperature.