Preheat your oven to 350°F.

Cream together the butter and sugar.

Add yogurt, lemon zest, and eggs one at a time, and mix until smooth.

In a separate bowl, whisk the flour, baking powder, salt, and cinnamon.

Whisk the milk and extracts together in a separate jug.

Add 1/3 of the dry mixture to the butter mixture and mix to combine.

Add 1/2 of the milk mixture and mix to combine.

Repeat alternating the dry and milk mixtures until both are fully incorporated, finishing on the dry mixture.

Grease an 8" pan with nonstick cooking spray and line with a parchment round.

In a small sauce pan, add the sugar and water and bring to a boil over medium heat.

Swirl the sugar and water to combine without mixing, so the caramel does not crystallize.

Slice each peach half into thin slices and fan them out.

Place the fanned peach slices on the greased, parchment-lined pan.

Pour the caramel over the peaches.

Scoop the cake batter over the caramel covered peaches.

Bake the upside down cake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back to the touch, and a toothpick comes out with a few moist crumbs.

When the cake comes out of the oven, run an offset spatula through the sides of the pan to release the edges.

Let the cake cool for 10 minutes, then invert it onto a serving plate.