UPSIDE DOWN BUTTERMILK PEACH COBBLER CAKE
Super moist Upside Down Buttermilk Peach Cobbler Cake with an oats crumbled topping mixed with brown sugar and butter topped off with caramel sauce and ice cream.
This is made like a traditional pineapple upside down cake except with peaches because I was feeling crafty today.
I was feeling crafty today so I made up this cake recipe. It happens to be one of the few “made up” recipes that turned out. I love it when that happens!
I used my traditional buttermilk recipe and added diced peaches and 1 box of peach jello gelatin.
You will notice that the recipe calls for self-rising flour. I learned the hard way once that that is totally not the same as all-purpose flour and your recipe will not come out the same if you use all-purpose flour when the recipe calls for self-rising flour.
Self-rising flour already has baking powder and salt added, so the recipe will not call for additional baking powder or salt. If you use all-purpose flour then your recipe will not have baking powder and your cake will not rise like it should.
For the topping I simmered brown sugar and butter together then added in oats. I let the oats soak into the brown sugar and butter while I prepared the cake.
Then I had to grab a napkin from all the drooling that was going on.
You will layer the oats mixture in the bottom of a bundt pan then top with sliced peaches. I used canned peaches.
Top with caramel sauce and ice cream and indulge. Share it with everyone you know. Or hoard it all for yourself!