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
Scale
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.
