Description
This Peach Cobbler Upside Down Cake combines tender, juicy peaches with a delicate cake base and a crunchy crumble topping, baked to golden perfection and served with freshly whipped cream. Perfect for dessert lovers seeking a balance of fruity sweetness and comforting cake textures.
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℃).
- Prepare the Pan: Butter a 9-inch cake pan thoroughly and spray it with nonstick spray to ensure easy release.
- Prepare the Peaches: Toss the sliced peaches with the brown sugar, cinnamon, and nutmeg to infuse flavor and slight sweetness.
- Arrange Peaches: Neatly arrange the peach slices in concentric circles at the bottom of the prepared cake pan, creating an attractive base layer.
- Make the Crumble Layer: In a bowl, combine the melted butter, all-purpose flour, brown sugar, raw sugar, salt, and cinnamon. Mix with a fork or hands until the mixture is crumbly and resembles coarse crumbs.
- 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 the spices and leaveners.
- Cream Butter and Oil: In a large bowl, beat together the softened butter and vegetable oil until smooth and combined, then add granulated sugar and beat until the mixture is light and fluffy, about 3–4 minutes.
- Add Wet Ingredients: Beat in the egg, followed by sour cream and vanilla extract until fully incorporated.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry. Mix gently until just combined to avoid overmixing.
- Assemble Cake: Pour the batter evenly over the arranged peaches in the cake pan.
- Add Crumble Topping: Sprinkle the prepared crumble mixture evenly over the top of the cake batter to create a crunchy topping.
- Bake: Place the pan in the oven and bake for 42–49 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Cool and Invert: Allow the cake to 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: In a chilled bowl, beat the cold heavy cream with powdered sugar, vanilla extract, and a pinch of nutmeg until stiff peaks form.
- Serve: Let the cake cool another 20 minutes before slicing. Serve warm or chilled, topped with the freshly whipped cream.
- Store: Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Use ripe peaches for the best flavor and sweetness.
- Allow the cake to cool slightly before inverting to prevent the peaches from slipping.
- Whipped cream can be sweetened more or less according to preference.
- This cake is best enjoyed within 2 days for optimal freshness.
- For a gluten-free version, substitute cake flour with a gluten-free blend but adjust liquids as needed.
- If fresh peaches are out of season, thawed frozen peaches can be used but may release more juice.
