Description
This Peach Cobbler Upside Down Cake is a delightful fusion of caramelized peaches and tender cake, topped with a buttery crumble layer and served with homemade whipped cream. Perfectly baked to golden perfection, this dessert combines fruity sweetness with warm spices for a comforting treat that’s ideal for any occasion.
Ingredients
Scale
Peach Layer
- 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 the oven to 350℉ (175℃) to prepare for baking the cake evenly.
- Prepare Pan: Butter a 9-inch cake pan and spray with nonstick spray to prevent sticking.
- Prepare the Peaches: Toss sliced peaches with brown sugar, cinnamon, and nutmeg to coat them with spices and sweetness.
- Arrange Peaches: Place the peach slices in concentric circles at the bottom of the prepared cake pan for even fruit distribution.
- Make the Crumble Layer: Combine melted butter, all-purpose flour, light brown sugar, raw sugar (optional), salt, and cinnamon, mixing until the mixture is crumbly and evenly blended.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together cake flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves to evenly distribute leavening and spices.
- Cream Butter and Oil: In a large bowl, beat softened butter and vegetable oil together, then add granulated sugar and continue beating until the mixture is light and fluffy, which helps create a tender crumb.
- Add Wet Ingredients: Beat in the egg, sour cream, and vanilla extract until well combined for moisture and flavor.
- Combine Batter: Gradually incorporate the dry ingredients alternately with milk, mixing just until combined, avoiding overmixing to keep the cake light.
- Assemble the Cake: Pour the prepared cake batter over the arranged peaches in the pan, ensuring an even layer over the fruit.
- Add Crumble Topping: Sprinkle the crumble mixture evenly over the cake batter to form a crunchy top layer after baking.
- Bake: Place the pan in the preheated oven and bake for 42–49 minutes, or until a toothpick inserted in the center comes out with moist crumbs, indicating the cake is done.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate so the peaches are on top, creating the upside-down effect.
- Make Whipped Cream: Beat cold heavy cream, powdered sugar, vanilla extract, and nutmeg until stiff peaks form to provide a creamy topping.
- Final Cooling: Let the cake cool for an additional 20 minutes before slicing to set the structure.
- Serve: Serve the cake warm or chilled with a dollop of freshly made whipped cream for added richness.
Notes
- Use ripe peaches for the best flavor and sweetness.
- The raw sugar in the crumble layer adds a subtle crunchy texture, but it’s optional.
- Be careful not to overmix the cake batter to keep the cake tender and moist.
- Chilling the whipped cream bowl and beaters before whipping helps achieve stiffer peaks.
- This cake is best enjoyed within 2 days but can be refrigerated for up to 3 days.
