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
Scale
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.
