If you’re looking for an irresistible dessert that combines the nostalgic charm of a classic peach cobbler with the delightful twist of an upside-down cake, the Peach Cobbler Upside Down Cake Recipe is here to steal your heart. This cake beautifully showcases juicy, cinnamon-spiced peaches nestled beneath a moist, tender crumb, all topped with a buttery crumble that adds a perfect crunchy contrast. It’s like a warm hug on a plate, perfect for sharing with friends and family any time of year.
Ingredients You’ll Need
Simple, wholesome ingredients come together to make this Peach Cobbler Upside Down Cake Recipe truly special. Each component plays a crucial role in delivering that perfect balance of flavor, texture, and irresistible aroma.
- Salted butter, melted and softened: Provides rich flavor and ensures tenderness in the cake and crumble layers.
- All-purpose and cake flour: Cake flour keeps the crumb light, while all-purpose flour gives structure to the crumble.
- Brown sugar (light and packed): Adds warmth and caramel notes, especially enhancing the peaches’ sweetness.
- Raw sugar (optional): Gives a little extra crunch and texture to the topping if you choose to include it.
- Peaches (medium, sliced): The star ingredient—fresh and ripe for juicy, flavorful layers.
- Spices (cinnamon, nutmeg, ground cloves): These warm spices bring out the cozy fall-like vibe in every bite.
- Baking powder and baking soda: Essential for lightness and perfect rise in the cake batter.
- Vegetable oil: Keeps the cake exceptionally moist without weighing it down.
- Granulated sugar: Adds sweetness and helps with the cake’s tender crumb.
- Large egg: Provides structure and richness.
- Vanilla extract: Elevates all the flavors with its sweet, aromatic undertones.
- Full-fat sour cream and milk: Contribute moisture and a subtle tang, balancing the sweetness beautifully.
- Heavy cream, powdered sugar, and vanilla: For the perfect whipped cream topping, light and luscious.
How to Make Peach Cobbler Upside Down Cake Recipe
Step 1: Prep Your Oven and Pan
Start by setting your oven to 350℉ (175℃), so it’s nice and warm when your batter is ready to go in. Butter a 9-inch cake pan and then give it a quick spray with nonstick spray—you want those juicy peaches and the cake to release effortlessly when it’s time to flip.
Step 2: Prepare the Peaches
Toss your sliced peaches with 3 tablespoons of light brown sugar, 1/4 teaspoon of cinnamon, and a pinch of nutmeg. This simple mixture helps the peaches caramelize beautifully as they bake, bathing the cake in a deliciously spiced syrup. Then, arrange the peaches in lovely concentric circles at the bottom of your prepared pan for that stunning upside-down effect.
Step 3: Make the Crumble Layer
In a small bowl, combine 1/4 cup melted butter, 1/2 cup plus 1 tablespoon of all-purpose flour, 1/4 cup packed light brown sugar, 2 teaspoons raw sugar if using, 1/8 teaspoon salt, and 1/8 teaspoon cinnamon. Mix until the texture resembles coarse crumbs. This crumbly topping adds a buttery crunch that contrasts perfectly with the soft cake and tender peaches.
Step 4: Whisk the Dry Cake Ingredients
In another bowl, whisk together 1 1/4 cup plus 1 1/2 tablespoons cake flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of ground cloves. This fragrant blend of spices ensures every bite has that warm, comforting flavor we all love.
Step 5: Cream the Butter, Oil, and Sugar
Now for the fun: in a large bowl, beat 1/4 cup softened salted butter and 3 tablespoons vegetable oil together. Add 3/4 cup plus 2 tablespoons granulated sugar and continue beating until the mixture is light and fluffy. This step is key to giving the cake a tender, moist crumb and that perfect lift.
Step 6: Add the Wet Ingredients
Beat in 1 large egg, followed by 1/4 cup full-fat sour cream and 2 teaspoons vanilla extract. These ingredients add richness and a slight tang that balances the sweetness of the peaches. Gradually add the dry ingredients in three parts, alternating with 1/2 cup milk, starting and ending with the flour mixture. Mix just until combined—overmixing can make the cake tough, and we definitely want tender.
Step 7: Assemble and Bake
Pour your luscious batter evenly over the arranged peaches in the pan, smoothing lightly with a spatula. Sprinkle the crumble mixture on top to spread out that irresistible buttery crunch. Bake for 42 to 49 minutes or until a toothpick inserted near the center comes out with moist crumbs. The smell that fills your kitchen… let’s just say it’s worth the wait.
Step 8: Cool and Flip
Let the cake cool in the pan for 10 minutes to set up a bit. Then, carefully invert it onto a serving plate so those gorgeous, caramelized peaches are front and center. This is your grand reveal moment! Pat yourself on the back — you’re nailing this Peach Cobbler Upside Down Cake Recipe.
Step 9: Make the Whipped Cream
Whip together 1/2 cup cold heavy cream, 3 tablespoons powdered sugar, 1 1/2 teaspoons vanilla extract, and a pinch of nutmeg until stiff peaks form. This silky whipped cream is the fluffy finishing touch that turns this cake into an unforgettable dessert experience.
Step 10: Serve and Enjoy
Cool the cake for about 20 minutes before slicing so it holds its shape beautifully. Serve it warm or chilled, generously topped with that fresh whipped cream. Every forkful brings the sweet, spiced peaches paired with a soft cake and the crunch of crumb topping—it’s pure bliss.
How to Serve Peach Cobbler Upside Down Cake Recipe
Garnishes
To complement the warmth of the peaches and spices, a sprinkle of toasted sliced almonds or a few fresh peach slices makes a perfect garnish. A light dusting of cinnamon or a drizzle of honey can also add a lovely finishing touch.
Side Dishes
This cake is a star on its own, but if you want to add a little something alongside, a scoop of vanilla bean ice cream or a glass of chilled sweet white wine pairs beautifully, enhancing the dessert’s fruity sweetness and creamy whipped topping.
Creative Ways to Present
Try serving your Peach Cobbler Upside Down Cake Recipe in mini cast iron skillets for a rustic, cozy look. Alternatively, slice it into squares and layer with whipped cream in pretty glass parfaits for a charming presentation that’s perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keeping it chilled preserves the freshness of the peaches and the moistness of the cake.
Freezing
This cake freezes well. Wrap slices tightly with plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before enjoying to maintain that perfect texture.
Reheating
Warm slices briefly in a microwave or oven to bring back that fresh-baked aroma and tender crumb. About 15 seconds in the microwave or 10 minutes at 300℉ in the oven works wonders without drying it out.
FAQs
Can I use frozen peaches for this Peach Cobbler Upside Down Cake Recipe?
Yes, but make sure to thaw and drain them well to prevent excess moisture, which can affect the cake’s texture.
What can I substitute for sour cream?
You can use Greek yogurt as a substitute for sour cream; it provides similar moisture and tanginess.
Is it necessary to use both all-purpose and cake flour?
Using cake flour in the batter ensures a lighter and softer cake crumb, while all-purpose flour in the crumble adds structure and a delightful crunch.
Can I make this cake dairy-free?
With a few tweaks like using plant-based butter, milk alternatives, and coconut cream for whipping, this recipe can be adapted to be dairy-free.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out with moist crumbs but no wet batter, your cake is perfectly baked.
Final Thoughts
This Peach Cobbler Upside Down Cake Recipe is a celebration of fresh peaches, warm spices, and buttery textures that feels like a big, comforting hug in dessert form. Whether you’re treating yourself or serving it at a gathering, it’s guaranteed to bring smiles and maybe even a few happy tears. Give it a try—you’ll find yourself reaching for seconds and sharing this treasure with everyone you love.
Print
Peach Cobbler Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 49 minutes
- Total Time: 1 hour 9 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Cobbler Upside Down Cake is a delightful fusion of tender cake layered over caramelized peaches and a buttery crumble topping. Featuring a medley of warm spices like cinnamon, nutmeg, and cloves, the dessert is crowned with homemade whipped cream for extra indulgence. Perfect served warm or chilled, it pairs wonderfully with a cup of tea or coffee and makes for a memorable seasonal 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 Topping
- 1/2 cup heavy cream, cold
- 3 tbsp powdered sugar
- 1 1/2 tsp vanilla extract
- Pinch of nutmeg
Instructions
- Prep: Preheat your oven to 350℉ (175℃) to get it ready for baking.
- Prepare Pan: Butter a 9-inch cake pan thoroughly and then spray it with nonstick spray to prevent sticking.
- Prepare the Peaches: Toss the sliced peaches with brown sugar, cinnamon, and nutmeg to coat them evenly and bring out their natural sweetness.
- Arrange Peaches: Lay the peach slices in concentric circles at the bottom of the prepared cake pan, creating an attractive base layer.
- Make the Crumble Layer: Combine the melted butter, all-purpose flour, brown sugar(s), salt, and cinnamon in a bowl. Mix until the mixture is crumbly.
- Mix Dry Ingredients for Cake: Whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves in a separate bowl to prepare the dry mixture.
- Cream Fats and Sugar: In a large bowl, cream softened butter and vegetable oil together. Add granulated sugar and beat until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the egg, sour cream, and vanilla extract. Gradually add the dry ingredients alternately with milk, mixing gently until just combined to avoid overmixing.
- Assemble Cake: Pour the cake batter evenly over the peaches in the pan, spreading it out gently.
- Add Crumble Topping: Sprinkle the prepared crumble mixture evenly on top of the batter to create a crunchy crust.
- Bake: Place the pan in the preheated oven and bake for 42 to 49 minutes, or until a toothpick inserted into the cake comes out with moist crumbs but no wet batter.
- Cool and Invert: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate so the peaches are on top.
- Make Whipped Cream: Beat cold heavy cream, powdered sugar, vanilla extract, and a pinch of nutmeg with a mixer until stiff peaks form.
- Cool and Slice: Allow the cake to cool for an additional 20 minutes before slicing to ensure clean cuts and set texture.
- Serve: Serve the peach cobbler upside down cake warm or chilled, topped with generous dollops of the freshly whipped cream.
Notes
- Use ripe but firm peaches to retain shape and flavor after baking.
- If peaches are not in season, frozen peach slices can be used; thaw and drain excess moisture before using.
- You can substitute all-purpose flour for cake flour by removing 2 tablespoons per cup to maintain tenderness.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- For an extra boost of flavor, consider adding a splash of bourbon or vanilla bean paste to the batter.
- Leftover cake is best stored covered in the refrigerator and consumed within 3 days.
