Description
Peach Cobbler Upside Down Cake
Experience the delightful blend of flavors with this Peach Cobbler Upside Down Cake! Juicy peaches, a fluffy cinnamon vanilla cake, and a surprise crumb layer come together to create a dessert that captures the essence of summer. This elegant cake is perfect for any occasion!
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 extra 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 taste)
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)
For the 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 spray with nonstick spray for added insurance. Preheat your oven to 350℉ (175℃).
Prepare the Peaches:
Rinse the peaches and slice them. In a medium bowl, toss them with 3 tbsp light brown sugar and 1/4 tsp cinnamon. Set aside while you make the crumble layer.
Lay the peach slices in two circles in the bottom of the pan, starting from the outside edge. Fill the center with the remaining peach slices.
Make the Crumble Layer:
In a small bowl, melt 1/4 cup butter. Stir in the remaining crumble ingredients. If you want extra streusel for topping, make 1.5x the crumble and reserve 1/3 of it. Bake this extra portion on a parchment-lined baking sheet at 350℉ for 10-14 minutes until golden brown. Let it cool.
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 using a hand mixer for about 30 seconds until creamy. Add 3 tbsp vegetable oil and cream together for 1 minute.
Gradually add 3/4 cup + 2 tbsp granulated sugar and beat on high speed for 2 minutes until fluffy.
Add the egg and mix for 45 seconds on medium-high speed. Then add 1/4 cup sour cream and 2 tsp vanilla extract, mixing until just combined.
Add half of the dry ingredients on low speed. With a few streaks of flour remaining, add the 1/2 cup milk. Finally, add the remaining dry ingredients. Mix until just combined, being careful not to overmix.
Assemble & Bake:
Pour the cake batter over the peaches in the pan, spreading it evenly. Sprinkle the crumble on top. Bake for 42 to 49 minutes. A toothpick inserted into the center should come out with moist crumbs.
Let the cake cool in the pan on a cooling rack for 10 minutes, then invert onto a serving plate.
Make the Whipped Cream:
In a large bowl, combine 1/2 cup cold heavy cream, 3 tbsp powdered sugar, 1 and 1/2 tsp vanilla extract, and a pinch of nutmeg. Mix on medium-high speed until stiff peaks form.
Serve + Store:
Let the cake cool for about 20 minutes before slicing. Serve warm with whipped cream and extra streusel on top.
Store leftovers in an airtight container at room temperature overnight or in the fridge for up to 3-4 days. Enjoy it cold or at room temperature!
Enjoy Your Peach Cobbler Upside Down Cake!
#lovealletherecipes
Step-by-Step Guide
Follow this detailed guide for a foolproof cake. First, prepare your pan thoroughly to prevent sticking. While your oven preheats, slice and sugar your peaches to draw out their juices. Arrange them artfully in the pan, as this will be your final presentation layer. For the crumble, ensure your butter is fully melted before mixing to achieve the right texture. When making the cake batter, the key is room-temperature ingredients for proper emulsification. Cream the butter, oil, and sugar until noticeably light and fluffy—this incorporates air for a tender crumb. Alternate the dry ingredients and milk as instructed to avoid overmixing, which leads to a tough cake. Finally, invert the cake while it’s still slightly warm, but not hot, for the cleanest release.
Serving Suggestions
This cake is a star on its own but can be elevated with simple pairings. Serve each warm slice with a generous dollop of the spiced whipped cream. For an extra treat, add a scoop of vanilla bean ice cream or a drizzle of caramel sauce. A sprinkle of the reserved baked crumble adds delightful crunch. Pair with a cup of strong coffee or a dessert wine like Moscato for a perfect finish.
How-to Summary
In essence, this dessert is built in reverse layers in the pan. You start with sugared peaches at the bottom, followed by the vanilla cinnamon cake batter, and top it with a buttery crumble. After baking, the cake is inverted so the caramelized peaches become the stunning top. The final touch is a homemade nutmeg whipped cream.
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes, in a pinch. Use well-drained canned peaches in heavy syrup or thawed frozen slices. Pat them very dry to prevent a soggy cake.
What can I substitute for cake flour?
For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour mixed with 2 tablespoons of cornstarch. Sift together twice.
Why is my cake dense or gummy?
This is usually due to overmixing the batter after adding the flour, which develops gluten. Mix only until the last streaks of flour disappear.
My cake stuck to the pan. How can I prevent this?
Ensure thorough greasing. Consider lining the bottom with a parchment paper circle after buttering. Also, do not let the cake cool completely in the pan before inverting.
Can I make this cake ahead of time?
You can prepare the crumble and slice the peaches a day ahead. Store the crumble in the fridge and peaches in an airtight container. Assemble and bake the day of serving for best texture.
Common Mistakes to Avoid
- Using Cold Ingredients: Cold butter, eggs, or sour cream won’t incorporate properly, leading to a dense cake.
- Overmixing the Batter: Once the flour is added, mix gently and just until combined.
- Overbaking: The cake is done when a toothpick shows moist crumbs, not completely clean. Overbaking dries it out.
- Inverting Too Late: Letting the cake cool completely in the pan allows the peach sugars to harden and stick.
- Not Tossing Peaches in Sugar: This step is crucial for creating a caramelized layer.
Conclusion
This Peach Cobbler Upside Down Cake masterfully combines the comforting flavors of a cobbler with the elegant presentation of an inverted cake. By following the detailed steps and avoiding common pitfalls, you’ll create a stunning, flavorful dessert that celebrates summer peaches. The interplay of juicy fruit, spiced cake, and crunchy crumble, finished with homemade whipped cream, is sure to impress. It’s a versatile recipe perfect for both casual family dinners and special gatherings.