Peach Upside Down Cakes with Cinnamon Whipped Cream

Hey my fellow baking friends!! I hope this summer finds you all well and happy and enjoying time with your loved ones. I have some amazing news to share with you and I just cannot wait!! 🙂

One of my favorite companies, Organic Valley, has asked me to collaborate with them and become part of their community! It is such a HUGE honor because I have always LOVED this company and everything about it. For their latest egg campaign, I was asked to create a recipe that highlights their delicious, fresh eggs, but then realized I could use 5 of their wonderful dairy products in one recipe. I knew I wanted to use fresh, seasonal fruit, so I decided to recreate my pineapple upside down cakes and turn them into peach upside down cakes, with gooey caramel sauce and a stabilized whipped cream to gild the lily 🙂  Let me just tell you how truly scrumptious these cakes are. When I took a bite of one warm from the oven, I said to my husband, “HOLY COW”, that may be one of the best desserts I have ever tasted. It’s totally true too 🙂

Let me fill you in a bit more about Organic Valley and why I love it so much:

Organic Valley’s cooperative is made up of over 2,000 family farms and 900 employees, all pooling their passion and resources to bring organic food to the tables of people across the country.

Their farmers share the costs of getting their products to market, and they share the profits when the company does well. But along with everyone who works here, they share a vision of a healthier, more sustainable food system. Everything they do is a collaboration toward that goal.

Organic Valley believes in the idea that, if consumers demand high-quality organic food, grown the right way, we could all change the way we treat our land, our animals and our bodies.

It is truly a company in which I believe wholeheartedly, and admire the philosophy and dedication to the community.

I had the best time creating, photographing and staging this post. I love working with colors, flavors and new and tasty ingredients.

There is no doubt in my mind that you will love this recipe as much as I do!! Let me know what you think!!

Happy baking my friends!


Look at all of these beautiful Organic Valley products!

Start with the ripest peaches for the sweetest flavor! Aren’t these pretty? I love the natural beauty of photographing food 🙂

Peel and slice about 7 peaches. I used smaller ones and it was the perfect amount…I did eat a bunch of it along the way though 🙂

Mix the caramel mixture in a microwave safe bowl. You’ll put about a heaping tablespoon of this into each muffin cup, after you place the parchment disks inside.

Place the sliced peaches on top of the caramel mixture.

The batter can be mixed by hand, which is super convenient!

Scoop the batter into each cup, about 3/4 of the way full. Place both pans onto a baking sheet to catch any overflow of the caramel.

If you could only smell these when they were baking!! Oh my goodness!!

This is what they look like after they are inverted!!! Can you say YUMMY? 🙂

Whip up the cream and add the cream cheese, vanilla, cinnamon and confectioners sugar to make THE best tasting whipped cream ever!!

Using a star tip, pipe it into a serving bowl for a beautiful presentation! Adding the cream cheese really helps the whipped cream hold its shape!

It is SO scrumptious! I couldn’t help but eat it by the spoonful!

Using Organic Valley Eggs made such a difference in my recipe!

These are the most perfect and easy dessert to serve to your special company!

Aren’t they gorgeous? Just an edible work of art! And look at those adorable egg salt and pepper shakers that Organic Valley sent me 🙂

A beautiful serving spoon and pretty plate and you are all set 🙂

How about a delicious glass of Organic Valley Grass Fed Milk to go with it? 🙂

A perfectly simple and elegant dessert for one 🙂

It’s soooo good!! Need I say more? 🙂

Peach Upside Down Cakes with Cinnamon Whipped Cream

Makes: 12 cakes Prep time: 30 minutes Bake time: 30 to 34 minutes


Caramel Mixture

1/2 cup Organic Valley Unsalted Butter, melted

1 and 3/4 cup Dixie Crystals Brown Sugar

1 teaspoon cinnamon


7 small peaches, peeled and sliced

2 and 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 teaspoon salt

2 cups Dixie Crystals Granulated Sugar

3 large Organic Valley Large Eggs

1 cup canola oil

1 cup Organic Valley Full Fat Sour Cream

2 teaspoons best quality, pure vanilla extract

Cinnamon Whipped Cream

1 cup very cold, Organic Valley Heavy Whipping Cream

4 ounces, Organic Valley Cream Cheese softened

1/3 cup, Dixie Crystals Powdered Sugar

1/4 teaspoon, best quality pure vanilla extract

1/8 teaspoon cinnamon


Preheat your oven to 350 degrees. Spray 2 pans of 6, jumbo muffin pans with cooking spray. Line each bottom cup with a piece of parchment paper cut into a circle to fit well in the pan. Set aside the pans.

Place your mixer bowl and whisk attachment in the freezer until you are ready to whip the cream.

Skin and slice small peaches.

In a microwaveable bowl, melt the 1/2 cup of butter. Add in the brown sugar and cinnamon and set aside.

In a medium sized bowl, hand whisk together all of the dry ingredients.

In another medium bowl, whisk together the eggs, oil, sour cream and vanilla.

Add the wet ingredients into the dry and mix until just combined.

Scoop a heaping tablespoon of the caramel mixture into the bottom of each muffin cup.

Divide and spoon the peaches equally into each of the cups with the caramel mixture.

With a large ice cream scoop, scoop the batter equally into each pan. The batter will be about 3/4 of the way full…maybe even a bit more.

Place both pans onto a baking sheet, as the caramel may ooze out of the top.

Bake for 15 minutes, then rotate the pan.

Bake for another 15 to 18 minutes.

Cool in the pan for 5 minutes, then invert onto a cooling rack with a pan underneath to catch the caramel drippings.

Make the cinnamon whipped cream and serve the cakes warm.

Cinnamon Whipped Cream

In a mixing bowl, beat together the cream cheese, cinnamon, vanilla and confectioners sugar. Set aside.

In your chilled bowl with the chilled whisk attachment, beat the cream until stiff peaks form.

Fold in the cream cheese mixture and mix until blended.

Keep in the fridge until ready to serve on the warm cakes.

Keep the cakes in an airtight container for up to 3 days.

You can also wrap them in wax paper and foil and freeze them for up to two month.

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