Description
This Peach Cobbler Upside Down Cake combines luscious, ripe peaches with a moist, tender cake base baked on top of a caramelized brown sugar and butter layer. Perfect for summer dessert lovers, it’s easy to prepare and offers a delightful blend of sweet, buttery, and fruity flavors with a gorgeous presentation when inverted.
Ingredients
Scale
For the Topping
- 1/4 cup unsalted butter (melted)
- 1/2 cup light brown sugar (packed)
- 3–4 ripe peaches (peeled and sliced)
For the Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream
- 1/2 cup whole milk
Instructions
- Prepare the Pan and Topping: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly. Pour the melted butter into the bottom, spreading evenly, then sprinkle the packed brown sugar over the melted butter. Arrange the peeled and sliced peaches in a circular pattern directly over the sugar layer.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed in the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until the mixture becomes light, fluffy, and pale in color, which helps create a tender crumb.
- Add Eggs and Flavors: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract and almond extract, if using, to enhance the aroma and depth of the cake.
- Combine Wet and Dry Ingredients: Add the sour cream to the butter mixture and mix until fully incorporated. Then alternately add the dry flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until smooth to avoid overmixing, which can toughen the cake.
- Assemble and Bake: Pour the prepared batter gently over the arranged peaches in the cake pan, smoothing the top evenly. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Invert: Allow the cake to cool in the pan for 10–15 minutes. Then run a knife carefully around the edges to loosen the cake. Place a serving plate over the pan and invert the cake onto the plate, revealing the beautiful peach topping. Let the cake cool completely before slicing and serving.
Notes
- For a warm, spiced variation, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the brown sugar layer before arranging the peaches.
- This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to complement the fruity caramel topping.
- Make sure to peel the peaches to avoid any tough skin in the final cake.
- Use ripe, juicy peaches for the best flavor and moisture.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking or breaking.
