Mouthwatering Peach Cobbler Upside Down Cake

I’ve been obsessed with this peach cobbler upside down cake ever since I first made it last summer with juicy peaches from the farmers market. The combination of caramelized brown sugar and warm cinnamon creates the most incredible topping that soaks into every bite of tender cake. Trust me, this is the dessert that’ll have everyone asking for seconds!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 28-34 g
• Fat: 110-125 g
• Carbohydrates: 400-430 g

Ingredients

For the crumble layer:

• 1/4 cup unsalted butter
• 10 tbsp all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon sugar
• 1/4 tsp salt
• 1/4 tsp ground cinnamon

For the peach layer:

• 3 large peaches (sliced into 1/2-inch wedges)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp lemon juice

For the cake batter:

• 1 1/2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1 pinch cloves
• 1/4 cup unsalted butter (softened)
• 3 tbsp vegetable oil
• 14 tbsp sugar
• 1 large egg (room temperature)
• 1 tbsp vanilla extract
• 1/3 cup sour cream
• 1/2 cup whole milk

For the whipped cream:

• 3/4 cup heavy cream (chilled)
• 4 tbsp powdered sugar
• 2 tsp vanilla
• 1/8 tsp nutmeg

Step 1: Prepare the Peach Filling and Caramelized Topping

• 3 large peaches
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp lemon juice
• 1/4 cup unsalted butter
• 10 tbsp all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp sugar
• 1/4 tsp salt
• 1/4 tsp ground cinnamon

Preheat your oven to 350°F.

In a medium bowl, toss the sliced peaches with 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/8 tsp nutmeg, and 1 tsp lemon juice.

Let the peaches macerate for 10-15 minutes until they release their juices—this creates a syrupy base that keeps the cake moist.

While the peaches sit, melt 1/4 cup butter and combine it with 10 tbsp all-purpose flour, 1/4 cup brown sugar, 1 tbsp sugar, 1/4 tsp salt, and 1/4 tsp cinnamon to create a crumbly topping mixture.

I like to make sure the crumble is evenly mixed so it bakes into a cohesive caramelized layer rather than staying too loose.

Step 2: Build the Cake Batter

• 1 1/2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1 pinch cloves
• 1/4 cup unsalted butter
• 3 tbsp vegetable oil
• 14 tbsp sugar
• 1 large egg
• 1 tbsp vanilla extract
• 1/3 cup sour cream

While the peaches macerate, combine 1 1/2 cups cake flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground ginger, and a pinch of cloves in a small bowl and set aside.

In a large mixing bowl, beat 1/4 cup softened butter for 30 seconds until slightly creamy, then add 3 tbsp vegetable oil and beat for 1 minute to create an emulsified base.

Add 14 tbsp sugar and beat for 2 minutes until the mixture is light and fluffy, then mix in 1 large room-temperature egg for 45 seconds.

Stir in 1 tbsp vanilla extract and 1/3 cup sour cream until just combined.

I find that using room-temperature eggs and sour cream helps the batter emulsify properly, creating a tender crumb.

Step 3: Complete the Batter and Assemble in Pan

• dry ingredient mixture from Step 2
• 1/2 cup whole milk
• macerated peaches and juices from Step 1
• crumble mixture from Step 1

Add half of the dry ingredient mixture from Step 2 to the wet ingredients and stir until just combined, being careful not to overmix.

Pour in 1/2 cup whole milk and stir gently, then add the remaining dry ingredients and fold everything together until just combined—streaks of flour are okay here.

Grease a 9-inch round cake pan and layer the macerated peaches with their juices on the bottom, then spread the crumble mixture from Step 1 evenly over the peaches.

Pour the batter from Step 2 over the crumble layer, spreading it gently to ensure even coverage.

The batter will rise up and over the fruit, creating the characteristic upside-down cake look when flipped.

Step 4: Bake and Cool the Cake

Bake at 350°F for 42-49 minutes, until the top is golden brown and a toothpick inserted into the cake portion (not the peaches) comes out with just a few moist crumbs.

The cake will smell deeply of spiced fruit and butter when ready.

Let the cake cool in the pan for 10 minutes—this is crucial as it allows the cake to set just enough to hold together when flipped, but is still warm enough that the caramelized sugar releases easily from the pan.

Step 5: Flip and Prepare the Whipped Cream

• 3/4 cup heavy cream
• 4 tbsp powdered sugar
• 2 tsp vanilla
• 1/8 tsp nutmeg

While the cake cools, prepare the whipped cream topping by beating 3/4 cup chilled heavy cream, 4 tbsp powdered sugar, 2 tsp vanilla, and 1/8 tsp nutmeg until stiff peaks form—this takes about 2-3 minutes with an electric mixer.

Once the cake has cooled for 10 minutes, run a thin knife around the edges of the pan to release it, place a serving plate on top of the pan, and carefully flip the whole thing over so the fruit and caramelized topping are now on top.

Step 6: Serve

• whipped cream from Step 5

Transfer the cake to a serving platter if desired, and serve warm or at room temperature with a generous dollop of whipped cream from Step 5.

The contrast between the spiced, caramelized fruit topping and the tender cake with the cool cream is what makes this dessert special.

Mouthwatering Peach Cobbler Upside Down Cake

Delicious Mouthwatering Peach Cobbler Upside Down Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings: 8 slices

Calories: 2750

Ingredients Method

Ingredients

  

For the crumble layer:

• 1/4 cup unsalted butter
• 10 tbsp all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon sugar
• 1/4 tsp salt
• 1/4 tsp ground cinnamon

For the peach layer:

• 3 large peaches (sliced into 1/2-inch wedges)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp lemon juice

For the cake batter:

• 1 1/2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1 pinch cloves
• 1/4 cup unsalted butter (softened)
• 3 tbsp vegetable oil
• 14 tbsp sugar
• 1 large egg (room temperature)
• 1 tbsp vanilla extract
• 1/3 cup sour cream
• 1/2 cup whole milk

For the whipped cream:

• 3/4 cup heavy cream (chilled)
• 4 tbsp powdered sugar
• 2 tsp vanilla
• 1/8 tsp nutmeg

Method

 

1. Preheat your oven to 350°F. In a medium bowl, toss the sliced peaches with 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/8 tsp nutmeg, and 1 tsp lemon juice. Let the peaches macerate for 10-15 minutes until they release their juices—this creates a syrupy base that keeps the cake moist. While the peaches sit, melt 1/4 cup butter and combine it with 10 tbsp all-purpose flour, 1/4 cup brown sugar, 1 tbsp sugar, 1/4 tsp salt, and 1/4 tsp cinnamon to create a crumbly topping mixture. I like to make sure the crumble is evenly mixed so it bakes into a cohesive caramelized layer rather than staying too loose.
2. While the peaches macerate, combine 1 1/2 cups cake flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground ginger, and a pinch of cloves in a small bowl and set aside. In a large mixing bowl, beat 1/4 cup softened butter for 30 seconds until slightly creamy, then add 3 tbsp vegetable oil and beat for 1 minute to create an emulsified base. Add 14 tbsp sugar and beat for 2 minutes until the mixture is light and fluffy, then mix in 1 large room-temperature egg for 45 seconds. Stir in 1 tbsp vanilla extract and 1/3 cup sour cream until just combined. I find that using room-temperature eggs and sour cream helps the batter emulsify properly, creating a tender crumb.
3. Add half of the dry ingredient mixture from Step 2 to the wet ingredients and stir until just combined, being careful not to overmix. Pour in 1/2 cup whole milk and stir gently, then add the remaining dry ingredients and fold everything together until just combined—streaks of flour are okay here. Grease a 9-inch round cake pan and layer the macerated peaches with their juices on the bottom, then spread the crumble mixture from Step 1 evenly over the peaches. Pour the batter from Step 2 over the crumble layer, spreading it gently to ensure even coverage. The batter will rise up and over the fruit, creating the characteristic upside-down cake look when flipped.
4. Bake at 350°F for 42-49 minutes, until the top is golden brown and a toothpick inserted into the cake portion (not the peaches) comes out with just a few moist crumbs. The cake will smell deeply of spiced fruit and butter when ready. Let the cake cool in the pan for 10 minutes—this is crucial as it allows the cake to set just enough to hold together when flipped, but is still warm enough that the caramelized sugar releases easily from the pan.
5. While the cake cools, prepare the whipped cream topping by beating 3/4 cup chilled heavy cream, 4 tbsp powdered sugar, 2 tsp vanilla, and 1/8 tsp nutmeg until stiff peaks form—this takes about 2-3 minutes with an electric mixer. Once the cake has cooled for 10 minutes, run a thin knife around the edges of the pan to release it, place a serving plate on top of the pan, and carefully flip the whole thing over so the fruit and caramelized topping are now on top.
6. Transfer the cake to a serving platter if desired, and serve warm or at room temperature with a generous dollop of whipped cream from Step 5. The contrast between the spiced, caramelized fruit topping and the tender cake with the cool cream is what makes this dessert special.