Preheat the oven to 350°F and line a 9 inch round pan (springform works best, but any kind should work) with parchment paper on the bottom and thoroughly grease or butter the sides of the pan and the parchment paper.

Pit and thinly slice the peaches into halfmoon shapes. Starting from the center, layer the peaches in a spiral all over the bottom of the pan, making sure to fill in any gaps. Set aside.

Next, make the cake. In a stand mixer fit with the whisk attachment, beat the butter and the sugar on medium high speed until light and fluffy and pale in color.

Scrape down the bowl and add the vanilla extract and the eggs, one at a time, mixing on high speed until smooth and fluffy.

In a separate bowl, mix together the flour, baking powder and salt.

Add half the the dry ingredients to the butter mixture and mix until just combined. Add the milk and yogurt and mix until just combined. Add the remaining half of the dry ingredients, mixing until just combined and no streaks of flour remain.

Transfer the cake batter into your prepared pan, carefully spreading it to the edges to not move around the peach layer. Bake for 30 to 40 minutes or until a knife inserted into the middle of the cake comes out clean.

Allow to cool completely before running a knife along the edge of the pan and carefully flipping over to release and serve upside down! Enjoy!