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Fresh Peach Upside Down Cakes With Nutmeg Whipped Cream

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 6 cakes 1x


Units Scale


  • 6 tablespoons butter, unsalted
  • 1/3 cup light brown sugar, packed
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 3 large fresh peaches, peeled and sliced into 1/4 inch slices, about 1 inch long


  • 3/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon ginger
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 3 tablespoons butter, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk


  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pure vanilla extract


Preheat oven to 350 degrees.


  1. In a small saucepan, combine the butter, brown sugar, cinnamon and vanilla.  Mix over medium heat until the butter has melted and the sugar has dissolved.  Remove from heat and divide equally between 6 jumbo (3 1/2 inch) muffin cups.  Divide sliced peaches equally between the muffin cups.  (I used 1/2 peach per muffin cup).  Set aside.


  1. In a medium bowl, whisk together the flour, baking powder, ginger, black pepper, cinnamon, nutmeg and salt.  Set aside.
  2. In the large mixing bowl of a stand mixer (or use a hand mixer), whisk the egg whites on high speed until stiff peaks form.  Transfer egg whites to a small bowl and set aside.
  3. Using the same large mixing bowl, mix the butter on medium speed until smooth.  Add the granulated sugar, egg and vanilla and mix to combine.
  4. Add the dry ingredients alternately with the milk, mixing on low speed, and mix just long enough to incorporate.  Using a spatula, gently fold the egg whites into the batter.
  5. Spoon the batter over the peaches, filling each muffin cup about 3/4 full.  (You might have some leftover batter, but do not fill cups over 3/4 full, or they will overflow in oven).
  6. Bake for approximately 30 minutes until the tops spring back when touched or a toothpick inserted into the top half of cupcakes comes out clean.
  7. Cool cakes for 5 minutes in pan.  Run a thin sharp knife around the edges to loosen cakes.  Invert cakes onto parchment paper and allow to cool 15 minutes.  Serve warm with a dollop of whipped cream.


  1. Add the whipped cream to the bowl of a stand mixer, (or use a hand mixer).  Mix on medium speed until soft peaks form (the tips will curl).  Add the sugar, nutmeg and vanilla and mix on high speed until medium stiff peaks form, about 1 minute.
  2. Place dollops of whipped cream on warm cakes and refrigerate leftover whipped cream.


Whipped cream will remain stable for up to 2 days refrigerated.

Cakes will stay fresh for up to 1 day, but are best if eaten the same day they are made.

Fresh peaches are best.  However, frozen unsweetened peaches can be used, if thawed and drained.