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!
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