Peach Cobbler Upside Down Cake 🍑🍰

Butter a 9-inch cake pan well, and spray with nonstick spray for added insurance. Preheat your oven to 350℉ (175℃).
Prepare the Peaches:
Rinse the peaches and slice them. In a medium bowl, toss them with 3 tbsp light brown sugar and 1/4 tsp cinnamon. Set aside while you make the crumble layer.
Lay the peach slices in two circles in the bottom of the pan, starting from the outside edge. Fill the center with the remaining peach slices.
Make the Crumble Layer:
In a small bowl, melt 1/4 cup butter. Stir in the remaining crumble ingredients. If you want extra streusel for topping, make 1.5x the crumble and reserve 1/3 of it. Bake this extra portion on a parchment-lined baking sheet at 350℉ for 10-14 minutes until golden brown. Let it cool.
Make the Cake Batter:
In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, spices, and salt.
In a large bowl, cream the softened butter using a hand mixer for about 30 seconds until creamy. Add 3 tbsp vegetable oil and cream together for 1 minute.
Gradually add 3/4 cup + 2 tbsp granulated sugar and beat on high speed for 2 minutes until fluffy.
Add the egg and mix for 45 seconds on medium-high speed. Then add 1/4 cup sour cream and 2 tsp vanilla extract, mixing until just combined.
Add half of the dry ingredients on low speed. With a few streaks of flour remaining, add the 1/2 cup milk. Finally, add the remaining dry ingredients. Mix until just combined, being careful not to overmix.
Assemble & Bake:
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! 🍑✨