Peach Cobbler Upside Down Cake

A stunning dessert that combines the best of a peach cobbler and a moist cake, this Peach Cobbler Upside Down Cake features caramelized peaches, a buttery cinnamon crumble, and a fluffy vanilla cinnamon cake. Serve it with whipped cream for the ultimate indulgence.

Why You’ll Love This Recipe

A unique twist on a classic peach cobbler, combining the flavors into a moist and beautiful upside-down cake.

Perfect for summer gatherings, showcasing fresh peaches at their best.

The buttery crumble and whipped cream take it over the top, making every bite luxurious.

Easy to make with simple pantry staples and fresh fruit.

Can be served warm or chilled, making it versatile for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crumble:

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

For the Peach Layer:

3 medium peaches, sliced

3 tbsp light brown sugar, packed

1/4 tsp cinnamon

Pinch of nutmeg

For the Vanilla Cinnamon Cake:

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)

For the Whipped Cream:

1/2 cup heavy cream, cold

3 tbsp powdered sugar

1 1/2 tsp vanilla extract

Pinch of nutmeg

Directions

Prep:

Butter a 9-inch cake pan and spray it with nonstick spray. Preheat the oven to 350℉ (175℃).

Prepare the Peaches:

Slice the peaches and toss them with 3 tablespoons of brown sugar, 1/4 teaspoon cinnamon, and a pinch of nutmeg. Arrange the slices in circles at the bottom of the prepared pan.

Make the Crumble Layer:

In a bowl, mix melted butter with flour, brown sugar, salt, and cinnamon. Set aside.

Make the Cake Batter:

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a small bowl.

In a large bowl, cream the butter and vegetable oil together. Add the granulated sugar and beat until light and fluffy.

Mix in the egg, sour cream, and vanilla extract. Gradually add the dry ingredients, alternating with milk, and mix until just combined.

Assemble & Bake:

Pour the batter over the peaches in the pan. Sprinkle the crumble mixture evenly on top.

Bake for 42-49 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool in the pan for 10 minutes before inverting it onto a plate.

Make the Whipped Cream:

Beat the cold cream, powdered sugar, vanilla extract, and a pinch of nutmeg until stiff peaks form.

Serve & Store:

Let the cake cool for 20 minutes before slicing. Serve warm with whipped cream and extra crumble, if desired. Store leftovers at room temperature for one day or in the fridge for up to 4 days.

Servings and Timing

Servings: 10

Prep Time: 20 minutes

Cook Time: 49 minutes

Total Time: 1 hour 9 minutes

Variations

Fruit Swap: Use nectarines or apricots instead of peaches for a new flavor profile.

Spices: Add a touch of cardamom or ginger for extra warmth.

Gluten-Free: Replace all-purpose and cake flour with a 1:1 gluten-free baking mix.

Dairy-Free: Substitute plant-based butter, sour cream, and milk. Use coconut cream for the whipped topping.

Nut Topping: Sprinkle chopped pecans or walnuts into the crumble layer for added crunch.

Storage/Reheating

Store the cake at room temperature for up to 1 day or refrigerate for up to 4 days in an airtight container.

To reheat, warm slices in the microwave for 10-15 seconds for a freshly baked taste.

Related Recipes:

• Gluten-Free Peach Cobbler
• Last Minute Peach Cobbler
• Peach Cobbler Cinnamon Rolls

FAQs

How do I know when the cake is done?

I test it with a toothpick. When it comes out with moist crumbs, the cake is ready. Avoid overbaking to keep it moist.

Can I use canned or frozen peaches?

Yes, I like using fresh peaches for the best flavor, but canned (drained) or frozen (thawed) peaches work well too.

What’s the best way to serve this cake?

I love serving it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Can I make this cake ahead of time?

Yes, I bake it a day ahead and store it in the fridge. I reheat slices or serve it chilled, depending on the occasion.

What if I don’t have cake flour?

You can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for each cup of cake flour needed.

Conclusion

This Peach Cobbler Upside Down Cake is a delightful dessert that combines the juicy sweetness of caramelized peaches with the warmth of cinnamon-spiced cake. Whether served warm or chilled, with whipped cream or ice cream, this cake is sure to be a showstopper. Perfect for summer gatherings or anytime you crave a fruity, comforting treat!

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