Slow Cooker Peach Upside Down Cake
User Reviews
5
Slow Cooker Peach Upside Down Cake
Description
The cake begins with a topping mixture of melted unsalted butter combined with packed dark brown sugar, cinnamon, and nutmeg spread across the slow cooker base. Peach slices, well-drained and patted dry, are arranged evenly over the sugar mixture. The cake batter incorporates softened butter, two sugars, eggs, almond extract, and a dry mix of flour, baking powder, and salt with milk to create a smooth batter.
Using a parchment paper sling lining the slow cooker ensures easy removal and helps keep the cake intact. Cooking it slowly allows the sugars to caramelize, infusing the peaches with richness and melding the flavors over several hours. The finished cake is inverted so the peach topping becomes the visible top layer, glossy and spiced.
This dessert offers a comforting, sweet ending to a meal, with tender almond-scented cake contrasting the soft, warmly spiced peaches. It suits occasions where an oven is unavailable or when a slow cooker is preferred for hands-off preparation.
Ingredients
Topping:
- 2 ounce peaches canned, sliced, drained well; use more if slow cooker is larger
- 6 tablespoons butter melted, unsalted
- 1 cup dark brown sugar packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Cake:
- 1 1/2 butter softened, sticks
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 egg large
- 1/2 teaspoon almond extract pure
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk whole
Instructions
- Place the peach slices between several layers of paper towels and pat dry them.
- In a small bowl combine 1 cup of brown sugar with cinnamon and nutmeg, stir.
- Fold the parchment paper in 3-4 layers, making a sling that is 3-4 inches wide. Make two if the slow cooker is over, not round.
- Spray the ceramic insert of the slow cooker with cooking spray. Arrange the prepared parchment paper sling, placing it criss-cross on the bottom of a 6-quart oval/or round slow cooker, make sure its long enough to later lift the cake.
- Next, add melted butter to the bottom. Sprinkle the brown sugar mixture on top.
- Arrange peaches in a tight layer over brown sugar.
- In a large bowl, beat softened butter with white and brown sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
- In a different bowl, whisk together flour, baking powder, and salt. Working in batches, stir in the flour mixture into the butter mixture alternating with milk, beginning and ending with the flour mixture. Mix batter until well combined, scraping the side and bottom of the bowl.
- Spoon over the peaches and spread evenly.
- Add a clean kitchen towel on top of the slow cooker and cover with the lid, the towel will absorb any condensation during baking.
- Cook on High for 2 - 2 1/2 hours or until a wooden skewer inserted into the center of the cake comes out clean.
- Once done, using oven mitts, remove the ceramic liner from the slow cooker and let the cake cool for 20 minutes. Run a knife around the edges of the cake and carefully lift with the parchment paper sling, or turn out onto a serving platter.
- If desired top with simple powdered sugar and milk glaze.
- Serve warm with vanilla ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 81g | 27% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 264mg | 11% |
| Potassium | 366mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 57g | 114% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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