Go Back
Print

Amaretto Peach Upside-Down Bundt Cake

Greek Yogurt is added to this yummy Peach Upside-Down cake with an Amaretto sauce in the bottom!
Course Dessert
Cook Time 40 minutes
Total Time 40 minutes
Servings 12
Author Holly - 3 Yummy Tummies

Ingredients

  • Sauce:
  • 1/3 C. Butter
  • 1/2 C. Brown Sugar
  • 1/4 C. Amaretto
  • 1/2 Tsp. Cinnamon
  • 1/4 Tsp. Nutmeg
  • 1/3 C. Pecan Bits
  • 1 1/2 Tsp. Flour
  • 2 Peaches; peeled and thinly sliced
  • Cake:
  • 2 1/4 C. Flour
  • 2 Tsp. Baking Powder
  • 1/2 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 1/2 C. Butter; softened
  • 1 1/2 Tsp. Vanilla
  • 1 C. Sugar
  • 3 Eggs
  • 2/3 C. Greek Yogurt

Instructions

  1. Prepare Sauce:
  2. Add butter to a small sauce pan on Medium Heat.
  3. Once melted, add brown sugar, Amaretto, cinnamon and nutmeg; whisk until sugar is melted.
  4. Add flour; whisk until thickened.
  5. Add the Amaretto sauce to the bottom of Bundt pan that has been greased and floured.
  6. Sprinkle with pecan bits and arrange peach slices so they are overlapping over the top of the sauce.
  7. Prepare Cake Mix:
  8. In a bowl; combine flour, baking soda, baking powder and salt.
  9. In a large bowl, beat together on Medium/High speed; butter, sugar, and vanilla.
  10. Add eggs 1 at a time, add Greek Yogurt and continue beating.
  11. Slowly add in flour mixture and beat until smooth.
  12. Pour cake batter over the top of the peach mixture.
  13. Bake at 350 Degrees for 35-40 minutes, or until lightly browned on top and toothpick comes out clean without cake batter.
  14. Allow to cool for around 15 minutes before flipping over.