Preheat your oven to 350°F.

Cream together the butter and sugar.

Add the yogurt, eggs one at a time, and squeeze in the lemon juice, then mix until smooth.

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

Whisk the milk with the molasses and extracts in a separate jug.

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

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

Repeat until both the dry and milk mixtures are all 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 brown sugar, water, bourbon, cinnamon, and salt, give it a mix, and bring to a boil over medium heat.

Once the mixture is boiling and starts to thicken up, add the butter and mix until combined.

Place the peaches face down on the greased, parchment lined pan.

Pour the brown sugar caramel over the peaches, using just enough to cover them.

Pour the cake batter over the caramel covered peaches.

Bake the upside down cake in the preheated oven for 25-30 minutes, or until the top springs back to the touch.

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.