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!
- 1 cup unsalted butter, softened
- 1-2/3 cup sugar
- 1 (3 oz.) box peach jello gelatin
- 4 large eggs
- 3 cups self-rising flour
- 1 cup whole buttermilk
- 1/2 cup finely chopped peaches
- 1 teaspoon vanilla extract
- 1 stick butter
- 3/4 cup brown sugar
- 3/4 cup old fashioned oats
- 1 large can of sliced peaches
- Preheat oven to 350. Grease bundt pan and set aside.
- In a small saucepan melt 1 stick of butter and brown sugar together over medium heat. Add oats. Turn off burner and let set while you are preparing the cake.
- In a large bowl beat butter, sugar, and gelatin with a mixer on medium until fluffy, 3-4 minutes.
- Add eggs one at a time beating well after each addition. With mixer on low gradually add flour to butter mixture alternately with buttermilk, beginning and ending with the flour. Beat just until combined after each addition.
- Add peaches and vanilla, beat until combined.
- Pour oat mixture into bundt pan. Drain peaches and place over oat mixture. Pour in cake batter.
- Bake at 350 for 45-50 minutes. Test by inserting a toothpick into cake, if it comes our clean the cake is done.
- When cake is done Immediately turn upside down onto a cake platter and let sit until cake comes out of pan.
- Drizzle caramel sauce over warm cake.
Serve with vanilla ice cream.
Nutrition Information:Yield: 12 slices Serving Size: 1
Amount Per Serving: Calories: 822Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 125mgSodium: 494mgCarbohydrates: 144gFiber: 2gSugar: 117gProtein: 7g