Description

This Peach Cobbler Upside Down Cake combines tender, spiced peaches caramelized at the bottom of the pan with a moist, fluffy cake layered on top, finished with a buttery crumble and a dollop of homemade whipped cream. Perfectly balanced with notes of cinnamon, nutmeg, and cloves, this dessert offers a delightful twist on classic peach cobbler by baking it in cake form and serving it upside down for an impressive presentation.

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

1/2 cup heavy cream, cold
3 tbsp powdered sugar
1 1/2 tsp vanilla extract
Pinch of nutmeg

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Instructions

Prep: Preheat the oven to 350℉ (175℃). Butter a 9-inch cake pan and spray it with nonstick spray to ensure easy release of the cake later.
Prepare the Peaches: Toss the sliced peaches with brown sugar, cinnamon, and nutmeg, then arrange them in concentric circles neatly at the bottom of the prepared cake pan.
Make the Crumble Layer: In a bowl, mix melted butter, all-purpose flour, both sugars, salt, and cinnamon until the mixture becomes crumbly and coarse.
Make the Cake Batter: In another bowl, whisk together cake flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. In a large mixing bowl, cream together the softened butter and oil until smooth, then beat in granulated sugar until light and fluffy. Add the egg, sour cream, and vanilla extract, mixing well. Gradually add the dry ingredients alternately with milk, mixing until just combined without overmixing.
Assemble & Bake: Pour the cake batter evenly over the peaches in the pan. Sprinkle the prepared crumble mixture evenly over the top. Bake in the preheated oven for 42 to 49 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Cool and Invert: Let the cake cool in the pan for 10 minutes to set. Then carefully invert the cake onto a serving plate so that the peach layer becomes the top.
Make the Whipped Cream: Using a whisk or electric mixer, beat cold heavy cream, powdered sugar, vanilla extract, and a pinch of nutmeg until stiff peaks form, creating a light and fluffy topping.
Serve & Store: Allow the cake to cool for 20 minutes before slicing. Serve warm or chilled, topped with the freshly whipped cream. Store any leftovers covered in the refrigerator.

Notes

Peaches can be substituted with nectarines or other stone fruits for a variation.
Ensure not to overmix the cake batter to keep the cake tender and light.
Use room temperature ingredients for best mixing results.
The crumble topping adds a delightful texture contrast but can be omitted if desired.
For a dairy-free version, substitute butter with a vegan butter alternative and use coconut cream instead of heavy cream for the whipped topping.
Allowing the cake to cool slightly before inverting helps prevent the peaches from sliding off.
The cake is best enjoyed within 2 days for optimal freshness.