Description
This Peach Cobbler Upside Down Cake combines the classic flavors of a peach cobbler with the indulgent texture of a moist cake. Fresh peach slices are spiced with cinnamon, nutmeg, and brown sugar, arranged at the bottom of the pan, and topped with a tender cake batter and buttery crumble. Baked to perfection and inverted to reveal a beautiful peach topping, it’s finished with a dollop of homemade spiced whipped cream for a delightful treat perfect for any season.
Ingredients
Scale
Peach Topping
- 3 medium peaches, sliced
- 3 tbsp light brown sugar, packed
- 1/4 tsp cinnamon
- Pinch of nutmeg
Crumble Layer
- 1/4 cup salted butter, melted
- 1/2 cup + 1 tbsp all-purpose flour
- 1/4 cup light brown sugar, packed
- 2 tsp raw sugar (optional)
- 1/8 tsp salt
- 1/8 tsp cinnamon
Cake Batter
- 1 1/4 cup + 1 1/2 tbsp cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/8 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch ground cloves
- 1/4 cup salted butter, softened
- 3 tbsp vegetable oil
- 3/4 cup + 2 tbsp granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup full-fat sour cream
- 1/2 cup milk (2% or whole)
Whipped Cream
- 1/2 cup heavy cream, cold
- 3 tbsp powdered sugar
- 1 1/2 tsp vanilla extract
- Pinch of nutmeg
Instructions
- Prep: Preheat your oven to 350℉ (175℃) to prepare for baking your cake.
- Prepare Pan: Butter a 9-inch cake pan thoroughly and spray it with nonstick spray to prevent sticking.
- Prepare the Peaches: Toss the sliced peaches with the brown sugar, cinnamon, and nutmeg until well coated.
- Arrange Peaches: Place the peach slices in concentric circles on the bottom of the prepared cake pan for an even and attractive layer.
- Make the Crumble Layer: In a bowl, combine melted butter, all-purpose flour, light brown sugar, raw sugar (if using), salt, and cinnamon. Mix until the mixture forms coarse crumbs.
- Mix Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves to ensure even distribution of leavening and spices.
- Cream Butter and Oil: In a large bowl, beat together softened butter and vegetable oil until smooth, then add the granulated sugar and beat until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the egg, then mix in sour cream and vanilla extract for moisture and flavor.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing gently until just combined to avoid overmixing.
- Assemble Cake: Pour the prepared cake batter evenly over the arranged peaches in the pan.
- Add Crumble Topping: Sprinkle the crumble mixture evenly over the batter to create a crunchy topping.
- Bake: Bake the cake for 42 to 49 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool and Invert: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate so the peach layer is on top.
- Make Whipped Cream: Beat the cold heavy cream with powdered sugar, vanilla extract, and a pinch of nutmeg until stiff peaks form.
- Final Cooling: Allow the cake to cool for an additional 20 minutes before slicing to set the texture.
- Serve: Serve the cake warm or chilled, topped with a generous dollop of the spiced whipped cream.
Notes
- Using ripe, juicy peaches will enhance the flavor and sweetness of the cobbler.
- If fresh peaches are not in season, frozen peaches (thawed and drained) can be used as a substitute.
- The crumble topping adds a delightful crunchy texture but can be omitted if preferred.
- Make sure to allow the cake to cool slightly before inverting to prevent breaking.
- This cake is delicious served warm with whipped cream, but can also be enjoyed cold.
