Pour the cake batter over the peaches in the pan, spreading it evenly. Sprinkle the crumble on top. Bake for 42 to 49 minutes. A toothpick inserted into the center should come out with moist crumbs.
Let the cake cool in the pan on a cooling rack for 10 minutes, then invert onto a serving plate.
Make the Whipped Cream:
In a large bowl, combine 1/2 cup cold heavy cream, 3 tbsp powdered sugar, 1 and 1/2 tsp vanilla extract, and a pinch of nutmeg. Mix on medium-high speed until stiff peaks form.
Serve + Store:
Let the cake cool for about 20 minutes before slicing. Serve warm with whipped cream and extra streusel on top.
Store leftovers in an airtight container at room temperature overnight or in the fridge for up to 3-4 days. Enjoy it cold or at room temperature!
Enjoy Your Peach Cobbler Upside Down Cake! 🍑✨
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