Description
This Peach Cobbler Upside Down Cake is a delightful dessert combining juicy, cinnamon-spiced peaches arranged at the bottom of a buttery cake, topped with a crumbly layer and baked to golden perfection. Finished with homemade whipped cream infused with vanilla and a hint of nutmeg, this cake is perfect served warm or chilled for a comforting treat.
Ingredients
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 ensure it’s ready for baking the cake evenly.
- Prepare Pan: Butter a 9-inch cake pan thoroughly and spray it with nonstick spray for easy cake release after baking.
- Prepare the Peaches: Toss the sliced peaches with brown sugar, cinnamon, and nutmeg to coat them evenly, enhancing their natural sweetness and spice.
- Arrange Peaches: Place the peach slices in concentric circles at the bottom of the prepared cake pan, creating an attractive upside-down topping.
- Make the Crumble Layer: In a small bowl, combine melted butter, all-purpose flour, brown sugar, raw sugar if using, salt, and cinnamon. Stir until the mixture becomes crumbly and coarse.
- Mix Dry Ingredients for Cake: Whisk together the cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves in a separate bowl to evenly distribute the leavening agents and spices.
- Cream Butter and Oil: In a large bowl, beat the softened butter and vegetable oil together. Add granulated sugar and beat until the mixture is light, fluffy, and pale in color, indicating good aeration.
- Add Wet Ingredients: Mix in the egg, sour cream, and vanilla extract until fully incorporated for a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk, beating gently after each addition until just combined to avoid overmixing.
- Assemble Cake: Pour the batter evenly over the arranged peaches in the cake pan, smoothing the top gently to cover the fruit.
- Add Crumble Topping: Evenly sprinkle the crumble mixture over the top of the cake batter for a crunchy, sweet finish.
- Bake: Place the cake in the preheated oven and bake for 42 to 49 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating it’s done but still tender.
- 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 side is up.
- Make Whipped Cream: In a chilled bowl, beat cold heavy cream with powdered sugar, vanilla extract, and nutmeg until stiff peaks form, creating a smooth, fluffy topping.
- Final Cooling: Let the upside-down cake cool for an additional 20 minutes before slicing to let the flavors meld and the cake set.
- Serve: Serve the peach cobbler upside down cake warm or chilled, accompanied by the freshly whipped cream for a rich, creamy balance.
Notes
- Raw sugar in the crumble layer is optional but adds a nice texture and sweetness.
- Use ripe but firm peaches to maintain shape during baking.
- For easier slicing, chill the cake after cooling.
- Heavy cream should be cold to whip efficiently and achieve stiff peaks.
- The cake is best served the same day but can be refrigerated for up to 2 days.
- Let the cake rest after baking to allow juices to redistribute and the cake to firm up.
