One of my favorite things about summer is peach season. I love desserts and usually my go-to peach recipe is a cobbler or crumble. Today, we’re combining a soft fluffy vanilla cake with a peach crumble and creating a 2-in-1 summer dessert – peach crumble upside-down cake!
I really love upside down cakes, it feels like a lot like a surprise. There aren’t a lot of fruits that bake well on an upside down cake and retain their flavors perfectly. My favorites are oranges and peaches.
Crumble vs. Cobbler vs. Crisp
Crumbles are fruit based desserts with a base layer of fruit filling, topped off with a crumbly topping of flour, butter and sugar.
A cobbler is typical to a fruit pie without a bottom crust. The fruit filling is placed at the bottom and the top is covered with a pie or biscuit dough.
Crisps are very similar to crumbles with the main difference being the addition of rolled oats to the streusel topping.
Some of the most famous fruit desserts in these categories are apple crumble, peach cobbler and strawberry crisp.
Canned vs. Fresh Peaches
Honestly, you can use canned or fresh peaches. I went for fresh peaches to celebrate the start of the summer. But if you’d like to make this cake any time of the year, canned peaches work just as well.
ALSO TRY THIS MOCHA BANANA LOAF!
How To Make A Peach Crumble Upside-Down Cake?
This recipe has multiple layers to it and that’s what makes it such a delight to indulge in. Each layer adds to the flavor and aesthetic of the cake.
- Caramel Peach Bottom: We start off with a base of peach slices drizzled with a melted sugar caramel. Not only does this add a stunning color to the cake after baking and flipping, but it also saves the bottom of the cake from getting soggy from the peach juice. You can use canned or freshly sliced peaches.
- Cinnamon Crumble Streusel: In the middle of the cake, we will add a layer of cinnamon crumble streusel. This gives our cake a beautiful swirly layer and also the wonderful flavors of a crumble. This layer is added between the cake batter.
- Vanilla Sponge: The cake batter will be a regular vanilla sponge which we will divide into two parts. The first half of the batter goes directly over the caramel peach layer and the second half goes over cinnamon crumble layer.
In order of preparing each layer, I would suggest preparing them in the order listed above.
What’s The Best Way To Have This Cake?
Because of the fact that this dessert is a cross between a cake and a crumble, you can pair it with both ice cream and fresh cream. I love having cakes with a drizzle of fresh cream or a swirl of whipped cream. But a scoop of vanilla ice cream goes too well with this peach crumble upside-down cake, too.
TIP: If you want to avoid dealing with a domed cake, just so it is perfectly level and easy to flip upside down, try this simple hack. Bake your cake at a lower temperature for longer!
LOOKING FOR ANOTHER UPSIDE DOWN CAKE? TRY THIS ORANGE CAKE!
Peach Crumble Upside-Down Cake
8
slices30
minutes40
minutesKeep your device screen on
Ingredients
- For the Caramel Peach Bottom
4 fresh peaches
6 tbsp sugar
6 tbsp water
- For the Cinnamon Crumble Streusel
1/2 cup flour
4 tbsp granulated or brown sugar
4 tbsp melted butter
1 tsp cinnamon powder
chunks of fresh peach (optional)
- For the Vanilla Sponge
2 eggs
1 cup granulated sugar
1/3 cup neutral oil
1/3 cup milk
1 1/2 cup flour
1 tsp baking powder
1 tsp vanilla extract
Directions
- Preheat your oven to 160°C.
- Prepare the Caramel Peach Bottom
- Peel, core and slice your fresh peaches. Layer them at the bottom of your baking dish or cake tin. I used a 7-inch round cake tin.
- Place a pan on medium heat and add your sugar and water.
- Cook until all the sugar melts and your caramel reaches a deep amber color. This should take 10-12 mins.
- Once your caramel is ready, pour it over your peaches to create your base layer.
- Prepare the Cinnamon Crumble Streusel
- In a bowl, add together your flour, sugar, butter and cinnamon powder.
- Mix together well until it is well combined. It should be the texture of wet sand.
- Prepare your Vanilla Sponge
- In a bowl, combine your eggs, sugar, oil, vanilla extract and milk. Whisk together using a handheld whisk or an electric whisk until light and fluffy.
- Once well combined, add your flour and baking powder.
- Gently fold your batter until all the dry ingredients are well incorporated.
- Layering your Peach Crumble Upside-Down Cake
- Pour half of your Vanilla Sponge cake batter over the Peach Caramel layer.
- Now, add all of your Cinnamon Crumble Streusel, making sure it is a level and even layer. If you’d like, add the chunks of peaches over your streusel layer.
- Next, add the rest of your Vanilla Sponge batter making sure it fully covers the Cinnamon Crumble layer.
- Bake
- Tap your cake tin on a flat surface a few times to release any trapped air bubbles.
- Bake your cake at 160°C for 35-40 minutes or until a dry skewer inserted comes out clean.
- After Baking
- Once your cake is baked, remove it from the cake tin and flip it immediately. This will help flatten the top of your cake if it has domed slightly.
- Allow your cake to fully cool before enjoying it with fresh cream or ice cream.
