If you have a soft spot for Southern charm baked into every bite, then this Peach Cobbler Upside Down Cake Recipe will steal your heart! Imagine juicy peaches caramelized under a golden crumble, all layered beneath a tender, spiced cake that flips over to reveal those gorgeous fruit slices on top. It’s a delightful twist on two beloved desserts blended into one showstopper treat that’s perfect for any occasion, whether a casual family dessert or a festive gathering. The harmony of warm spices, buttery textures, and fresh peach sweetness will have you going back for seconds and plotting when to make it again.
Ingredients You’ll Need
Every ingredient in this Peach Cobbler Upside Down Cake Recipe plays a vital role in crafting the perfect balance of flavors and textures. From the luscious peaches to the buttery crumble and spiced cake, these staples are straightforward but essential for baking success.
- Salted butter (1/4 cup melted + 1/4 cup softened): Adds rich flavor and helps create that tender crumb and luscious caramelized topping.
- All-purpose flour (1/2 cup + 1 tbsp): Forms the base of the crumble, providing a crisp, sandy texture.
- Light brown sugar (1/4 cup + 3 tbsp, packed): Offers deep molasses notes that complement the peaches beautifully.
- Raw sugar (2 tsp, optional): Sprinkled on top for an irresistible crunch and sparkle.
- Salt (1/8 tsp + 1/4 tsp): Enhances sweetness and balances the flavors.
- Cinnamon (varied amounts): Infuses warm spice into both the fruit and the cake layers.
- Nutmeg and ground cloves (pinch each): Adds depth and complexity with a hint of cozy spice.
- Peaches (3 medium, sliced): The star ingredient, bringing juicy, fresh fruitiness to the dessert.
- Cake flour (1 1/4 cup + 1 1/2 tbsp): Keeps the cake light and tender for ultimate softness.
- Baking powder and baking soda: Leaveners that give the cake its perfect rise and airy texture.
- Vegetable oil (3 tbsp): Keeps the cake moist without weighing it down.
- Granulated sugar (3/4 cup + 2 tbsp): Sweetens the batter while helping create a light crumb.
- Large egg (1): Binds ingredients and adds structure.
- Vanilla extract (2 tsp + 1 1/2 tsp): Lends a warm, aromatic sweetness.
- Full-fat sour cream (1/4 cup): Adds a subtle tang and moist richness to the cake.
- Milk (1/2 cup, 2% or whole): Loosens the batter for smooth mixing and tenderness.
- Heavy cream (1/2 cup, cold): For whipping into that perfectly fluffy topping.
- Powdered sugar (3 tbsp): Sweetens the whipped cream without any grittiness.
How to Make Peach Cobbler Upside Down Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350℉ or 175℃. Be sure to generously butter a 9-inch cake pan and give it a quick spray with nonstick spray to prevent any sticking. This ensures your peaches and cake release beautifully after baking.
Step 2: Prepare the Peaches
Toss those lovely peach slices with packed light brown sugar, cinnamon, and just a pinch of nutmeg. This mix will create a fragrant, caramelized layer once baked. Arrange the peach slices carefully in concentric circles at the bottom of your prepared cake pan, turning the fruit into an eye-catching centerpiece for your dessert.
Step 3: Make the Crumble Layer
In a bowl, combine the melted salted butter with all-purpose flour, both types of sugar, a dash of salt, and cinnamon. Mix everything until you get a sandy, crumbly texture perfect for topping. This crumb layer adds an irresistible crunch that contrasts the soft cake and juicy peaches.
Step 4: Prepare the Cake Batter
Whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. In a large mixing bowl, cream the softened butter and vegetable oil together until light and fluffy, then mix in the granulated sugar. One egg added together with sour cream and vanilla extract will fuse everything into a smooth batter. Alternate adding your dry ingredients and milk, mixing just until combined to keep the cake tender and moist.
Step 5: Assemble and Bake
Pour the luscious batter over the beautifully arranged peaches in the cake pan, then sprinkle the crumble mixture evenly on top. Pop it into the oven and bake for 42 to 49 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it, signaling the perfect moist crumb inside.
Step 6: Cool and Invert
After baking, allow the cake to cool in the pan for about 10 minutes. Then come the magic moment—carefully invert the pan onto a serving plate to reveal those beautiful, caramelized peach slices on top, transformed into a stunning upside down masterpiece.
Step 7: Make the Whipped Cream
Whip cold heavy cream with powdered sugar, vanilla extract, and a pinch of nutmeg until stiff peaks form. This whipped cream adds a luscious, cooling contrast to the warm cake and enhances the overall indulgence.
How to Serve Peach Cobbler Upside Down Cake Recipe
Garnishes
For a finishing touch, dust your cake with a light sprinkle of cinnamon or a few fresh peach slices. You can also add a small dollop of whipped cream on each slice for extra creaminess and inviting visual appeal.
Side Dishes
This Peach Cobbler Upside Down Cake pairs wonderfully with a scoop of vanilla ice cream or a simple fruit salad for a refreshing balance. A cup of freshly brewed coffee or spiced tea also complements the warm spices and sweet peaches nicely.
Creative Ways to Present
Serve this cake in rustic slices directly on a wooden board accompanied by small bowls of whipped cream and fresh peach compote. Alternatively, plate individual portions with a drizzle of caramel sauce or a sprinkle of toasted almonds for an elegant twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to four days. For best flavor, let refrigerated cake come to room temperature before serving to regain that tender texture.
Freezing
This Peach Cobbler Upside Down Cake Recipe freezes well. Wrap individual slices tightly in plastic wrap and then foil to prevent freezer burn. Store in the freezer for up to three months. Thaw overnight in the refrigerator before enjoying.
Reheating
Warm slices in a low oven at 300℉ (150℃) for 10 to 15 minutes or microwave for short bursts until heated through. This revives the soft crumb and melts any chilled topping, making the cake taste freshly baked again.
FAQs
Can I use canned peaches instead of fresh for this recipe?
While fresh peaches provide the best flavor and texture, you can use drained canned peaches in a pinch. Just be aware that canned fruit has more moisture, so reduce any additional liquids slightly to avoid a soggy cake.
What makes this Peach Cobbler Upside Down Cake Recipe different from traditional peach cobbler?
Unlike traditional cobbler where biscuit-like dough is spooned over fruit, this recipe features a fully baked, spiced cake base with caramelized peaches on top, creating an elegant upside down presentation with a fluffy yet moist crumb.
Is it okay to substitute ingredients like sour cream or butter?
You can substitute sour cream with Greek yogurt for a similar tang and moisture. Butter is essential for flavor and texture, but you can try using all oil if necessary, though it may slightly change the crumb and richness.
Can this cake be made gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for structure. Keep in mind the cake texture might be a little different, but it will still be delicious.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out with moist crumbs but no raw batter. The top should be golden brown and the edges pulling slightly away from the pan.
Final Thoughts
This Peach Cobbler Upside Down Cake Recipe is truly a celebration of fresh peaches and warm autumn spices baked into one irresistible dessert. It’s cozy yet elegant, simple but impressive, and sure to become a favorite in your recipe collection. I can’t wait for you to try it and experience the joyful blend of cobbler comfort and cake charm all at once!
Print
Peach Cobbler Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Peach Cobbler Upside Down Cake featuring caramelized peaches topped with a crumbly streusel and a moist, spiced cake batter. This comforting dessert is baked to golden perfection and served with homemade whipped cream for a rich and creamy finish.
Ingredients
Peach Topping
- 3 medium peaches, sliced
- 3 tbsp light brown sugar, packed
- 1/4 tsp cinnamon
- Pinch of nutmeg
Crumble Topping
- 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℃). Butter a 9-inch cake pan and spray it with nonstick spray to ensure the cake releases easily after baking.
- Prepare the Peaches: Toss the sliced peaches with brown sugar, cinnamon, and nutmeg until well coated. Arrange these peach slices in concentric circles neatly at the bottom of the prepared cake pan.
- 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 becomes crumbly and well combined.
- Make the Cake Batter: In a separate bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves. In another large bowl, cream the softened butter with vegetable oil, then add granulated sugar and beat until light and fluffy. Mix in the egg, sour cream, and vanilla extract. Gradually add the dry ingredients alternating with milk, mixing until just combined to avoid overmixing.
- Assemble & Bake: Pour the cake batter evenly over the arranged peaches in the pan. Sprinkle the prepared crumble mixture evenly on top of the cake batter. Bake in the preheated oven for 42 to 49 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool & Invert: Allow the cake to cool in the pan for 10 minutes after baking. Carefully invert the cake onto a serving plate to reveal the peach-topped upside down cobbler surface.
- Make the 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, creating a smooth and fluffy whipped cream.
- Serve & Store: Let the cake cool for an additional 20 minutes before slicing. Serve warm or chilled, topped with the freshly made whipped cream. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Use ripe but firm peaches to avoid a mushy topping.
- Raw sugar is optional and adds a nice crunch to the crumble layer.
- Be careful not to overmix the cake batter to keep the cake tender and light.
- The whipped cream is best served fresh but can be made a few hours in advance and refrigerated.
- For a dairy-free option, substitute milk and cream with plant-based alternatives.
