Description
This Peach Cobbler Upside Down Cake combines juicy, spiced peaches with a tender, cinnamon-infused cake and a buttery crumble topping. Baked to perfection and served with homemade whipped cream, this dessert is a delightful twist on traditional cobbler, perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 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
- 3 medium peaches, sliced
- 3 tbsp light brown sugar, packed
- 1/4 tsp cinnamon
- Pinch of nutmeg
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 cake removal.
- Prepare the peaches: Toss the sliced peaches with brown sugar, cinnamon, and nutmeg until evenly coated.
- Arrange peaches: Place the peach slices in concentric circles at the bottom of the cake pan, creating an attractive pattern.
- Make the crumble layer: In a bowl, combine melted butter, all-purpose flour, brown sugar, raw sugar (if using), salt, and cinnamon. Mix until the mixture becomes crumbly.
- Mix dry cake ingredients: Whisk together cake flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves in a separate bowl.
- Cream fats and sugar: In a large bowl, cream softened butter and vegetable oil together. Add granulated sugar and beat the mixture until it becomes light and fluffy.
- Add wet ingredients: Incorporate the egg, sour cream, and vanilla extract into the creamed mixture, mixing well.
- Combine batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined to avoid overmixing.
- Assemble the cake: Pour the cake batter evenly over the arranged peaches in the pan.
- Add crumble topping: Sprinkle the prepared crumble mixture evenly on top of the batter to create a crisp topping.
- Bake: Place the pan into the preheated oven and bake for 42 to 49 minutes, or until a toothpick inserted comes out with moist crumbs.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate so the peaches are on top.
- Make the whipped cream: Beat the cold heavy cream, powdered sugar, vanilla extract, and nutmeg until stiff peaks form for a light and fluffy topping.
- Final cooling: Let the cake cool for 20 minutes before slicing to ensure it sets properly.
- Serve: Enjoy the cake warm or chilled, served with the freshly made whipped cream for extra indulgence.
Notes
- The raw sugar in the crumble adds extra crunch but can be omitted if unavailable.
- For best flavor, use ripe, juicy peaches to maximize natural sweetness and moisture.
- Be careful not to overmix the cake batter to keep the crumb tender.
- Allow the cake to cool slightly before inverting to avoid breakage.
- Whipped cream can be prepared ahead and refrigerated for up to 4 hours.
