Peach Cobbler Upside Down Cake

A close-up on slices of the peach upside down cake on a plate, topped with whipped cream.

Peach Cobbler Upside Down Cake

Peach Upside Down Cake has a layer of juicy, sweet peaches baked underneath a fluffy cinnamon vanilla cake, and a surprise crumb layer! The slight crunch from the crumb layer on the bottom gives this snack cake a peach cobbler feel and completely elevates this dessert! Top with extra streusel and a cloud of freshly whipped cream. This is summer captured in a simple, elegant cake!

Course Dessert

Cuisine American, Dessert

Keyword Peach Upside Down Cake, Peach Desserts, Easy Summer Desserts

Prep Time 40

Cook Time 44

Total Time 1 24

Servings slices

Calories 489kcal

Author Stephanie Simmons

Ingredients

For the Crumble:

1/4 cup salted butter, melted 57 grams, or 4 tbsp
1/2 cup + 1 tbsp all-purpose flour, spooned & leveled 73 grams
1/4 cup light brown sugar, packed 53 grams
2 tsp raw sugar optional, adds a nice extra bit of crunch
1/8 tsp salt
1/8 tsp cinnamon

For the Peach Layer:

3 medium peaches about 571 grams or 20 ounces, sliced
3 tbsp light brown sugar, packed 40 grams
1/4 tsp cinnamon plus a pinch more to tste
pinch of nutmeg

For the Vanilla Cinnamon Cake:

1 and 1/4 cup + 1 and 1/2 tbsp cake flour, spooned & leveled 148 grams
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/8 tsp cinnamon (this is 1/4 + 1/8 tsp)
1/8 tsp nutmeg
pinch ground cloves
1/4 cup salted butter, softened at room temperature 57 grams, or 4 tbsp
3 tbsp vegetable oil 36 mL
3/4 cup + 2 tbsp granulated sugar 178 grams
1 large egg, at room temperature
2 tsp vanilla extract
1/4 cup full-fat sour cream, at room temperature 60 grams
1/2 cup milk, at room temperature I used 2%. 118 mL

Whipped Cream

1/2 cup heavy cream, cold 4 ounces or 118 mL
3 tbsp powdered sugar 23 grams
1 and 1/2 tsp vanilla extract
pinch of nutmeg

Instructions

Prep: Butter a 9-inch cake pan well, and give it a good spray with nonstick spray for added insurance. Preheat your oven to 350℉.
Prepare the Peaches: Rinse your peaches, then slice them. Add them to a medium bowl with the brown sugar and cinnamon. Stir, then set aside while you make the crumble layer. Once the crumble layer is made, come back to the peaches - there should be a good bit of juice in the bottom of the bowl. If there's not, give it a few more minutes. Lay the peach slices in two circles in the bottom of the pan, starting on the outside edge. Pop one peach slice into the remaining opening in the center after you've created two rings of peaches.
Make the Crumble Layer: Melt the butter in a small bowl, then stir in the remaining crumble ingredients. Note: If you want extra streusel to sprinkle on top of the cake, make 1.5x batch of crumble, and set aside 1/3 of the crumble to bake, adding an extra 1/4 tsp of cinnamon to this portion. Bake on a parchment-lined baking sheet at 350 for 10-14 minutes, until golden brown and crisp. Set aside to cool, then break up into smaller bits.
Make the Cake Batter: In a small bowl, whisk together the dry ingredients – flour, baking powder, baking soda, spices, and salt. In a large bowl, cream the softened butter with a hand mixer for about 30 seconds, until creamy. Add the vegetable oil and cream together with the butter for 1 minute. Add the sugar and beat on high speed for 2 full minutes. The mixture will be fluffy. Add the egg, and beat on medium high speed for 45 seconds. Add the sour cream and vanilla and mix on medium low speed until just combined.
Add half of the dry ingredients with the mixer running on low speed. With a few streaks of flour remaining, add the milk, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to gently fold any stray bits of flour into the batter. A few lumps is fine! Don't over mix at this point.
Assemble & Bake: Pour the cake batter over the peaches in the pan, and spread evenly. Sprinkle on the crumble. Bake for 42 to 49 minutes. A tester or toothpick inserted into the center of the cake will pull out moist crumbs. Let cake cool in the pan on a cooling rack for 10 minutes, then invert onto a serving plate. Make your whipped cream just before serving - recipe below.
Serve + Store: Let cake cool about 20 minutes or so before slicing - it will still be warm but the fruit will slice through much easier. You can also let it cool further before enjoying. Serve with whipped cream and extra streusel on top! (Recipe below.)
Store leftover cake (hah, unlikely!) in an airtight container at room temperature overnight, or in the fridge longer than that - 3-4 days or so. It's good cold from the fridge, or you can let it come back to room temp before enjoying leftovers.
Make the Whipped Cream: Make sure to leave your heavy cream in the fridge until the last second - if it's not super cold, it won't whip up. Add all ingredients for the whipped cream to a large bowl (it will splatter) and mix on medium high speed with an electric mixer until stiff peaks form. Don't keep mixing once it reaches that point. Store leftovers tightly covered in the fridge for 1-2 days. Don't make this ahead - it's best fresh.
Tip: This can also be done in a food processor! Pulse 6-8 times, then run on low, checking in 10-15 second intervals. Do this until it's stiff enough to dollop on!

Notes

NOTE: The first nutrition card below is for the cakes, the second is for the whipped cream

Nutrition