Peach Cobbler Upside Down Cake

There’s nothing quite like a warm slice of Peach Cobbler Upside Down Cake to brighten up your day! This cake is not just a treat; it’s a celebration of those sweet, juicy peaches, and when you flip it over, you see that lovely caramelized top.

Addresses soggy bottoms, uneven peach texture, and long prep by layering caramelized peaches on batter for a quick, one pan bake.

I don’t know about you, but I sometimes struggle with ripe peaches. They can spoil before you ever get a chance to eat them! This recipe is a great way to use them up, plus it’s super easy with just a few simple ingredients. You’ll impress everyone, even if you’re not a baking pro.

This cake comes together in about 40 minutes of prep, and then it bakes for just under an hour. What’s great is that you can modify it with any fruits you might have sitting around. If your pantry’s got canned peaches, don’t sweat it; they’ll work just fine!

If you love desserts that are fruity and fun, you’ll want to try this one. If you enjoy cupcakes as well, check out my Fourth of July Cupcakes for another sweet addition to your summer treats.

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Peach Cobbler Upside Down Cake

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• Author: Charlene
• Prep Time: 40 minutes
• Cool Time: 0 minutes
• Cook Time: 44 minutes
• Total Time: 1 hour 24 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful Peach Cobbler Upside Down Cake that is perfect for any occasion.

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Ingredients

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• 1/4 cup (60g) salted butter, melted
• 1/2 cup + 1 tbsp (65g) all-purpose flour, spooned & leveled
• 1/4 cup (50g) light brown sugar, packed
• 2 tsp raw sugar (optional)
• 1/8 tsp salt
• 1/8 tsp cinnamon
• 3 medium peaches, sliced
• 3 tbsp (30g) light brown sugar, packed
• 1/4 tsp cinnamon
• pinch of nutmeg
• 1 and 1/4 cup + 1 and 1/2 tbsp (165g) cake flour, spooned & leveled
• 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 (60g) salted butter, softened
• 3 tbsp vegetable oil
• 3/4 cup + 2 tbsp (175g) granulated sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1/4 cup full-fat sour cream, at room temperature
• 1/2 cup milk, at room temperature
• 1/2 cup heavy cream, cold
• 3 tbsp powdered sugar
• 1 and 1/2 tsp vanilla extract
• pinch of nutmeg
• 1/8 tsp nutmeg

Cook Mode

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Instructions

1. Prepare the Peaches: Start by peeling and slicing the peaches into thin wedges. Use ripe peaches to ensure sweetness and vibrant color. Avoid overripe peaches to maintain the flavor balance of the cake.
2. Make the Topping: Mix the melted butter, 1/4 cup light brown sugar, and 1/8 tsp cinnamon until smooth. This creates a base that caramelizes perfectly during baking. If the mixture appears grainy, keep mixing until it feels creamy.
3. Prepare the Pan: Grease the 9-inch cake pan thoroughly with 1/4 cup softened butter and sprinkle with flour. This step helps prevent sticking. Ensure all areas are covered well, or the cake might adhere to the pan.
4. Layer the Peaches: Evenly arrange the peach wedges at the bottom of the prepared pan over the topping. This adds moisture and sweetness to the cake. Space the peaches evenly for a better presentation.
5. Mix the Cake Batter: In a separate bowl, combine 1 and 1/4 cup cake flour, 3/4 cup + 2 tbsp granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Mix until well blended. Add in 1 large egg and 1/2 cup milk, mixing just until combined to avoid overmixing, which can lead to a dense texture.
6. Pour the Batter: Carefully pour the batter over the sliced peaches, making sure it covers them evenly. The batter should flow smoothly. Pour gently to avoid displacing the peaches.
7. Time to Bake: Place the pan in the preheated oven at 375 degrees F and bake until the cake is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the baking time, as overbaking can dry the cake out.
8. Cool and Flip: Once baked, allow the cake to cool in the pan for a short time. When ready, flip it onto a plate carefully. The cake should smell delightful and have a crispy crust. Letting it cool too much can cause sticking.
9. Serve and Enjoy: Slice the cake into pieces and serve warm or at room temperature. The inviting colors and aroma will appeal to everyone. It is excellent on its own or served with a dollop of whipped cream. Be prepared for requests for seconds!

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Notes

• Store in an airtight container at room temperature overnight or in the fridge for 3-4 days. It is good cold or at room temperature.
• Test peaches for sweetness before using. A kitchen scale can help achieve precise flour measurement for better texture. If your cake tends to stick, accurately buttering and dusting the flour can help. For an even cake rise, check your oven’s temperature with an accurate thermometer before baking.
• Enjoy the cake cold or at room temperature. It can be gently reheated in the microwave for 15-30 seconds if desired.
• Serve warm with a scoop of vanilla ice cream or add a dollop of whipped cream on top. Garnish with fresh mint for a pop of color.
• Consider using nectarines instead of peaches for a unique twist. You can also add almond extract for a subtle nutty flavor, or swap in apples for a fall variation.
• Select peaches that are ripe but not overripe for the best result. Alternatives include canned peaches (drain and adjust sugar if needed) or frozen peaches (use without thawing). When substituting cake flour with all-purpose flour, keep in mind it may slightly alter the texture.

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Nutrition

• Serving Size: 1 slice
• Calories: 489
• Sugar: 40g
• Sodium: 320mg
• Fat: 25g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 77mg