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Slow Cooker Peach Upside Down Cake

Slow Cooker Peach Upside Down Cake made with caramelized peaches in brown sugar, added to the bottom of the slow cooker.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 8 slices
Calories: 431 kcal
Course: Dessert
Cuisine: American

Ingredients

Topping:
  • 2 15 ounce cans sliced peaches, drained well - use more if the slow cooker is larger
  • 6 tablespoons unsalted butter melted
  • 1 cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Cake:
  • 1 1/2 sticks butter softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 teaspoon pure almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk

Instructions

    Cup of Yum
  1. Place the peach slices between several layers of paper towels and pat dry them.
  2. In a small bowl combine 1 cup of brown sugar with cinnamon and nutmeg, stir.
  3. 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.
  4. 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.
  5. Next, add melted butter to the bottom. Sprinkle the brown sugar mixture on top.
  6. Arrange peaches in a tight layer over brown sugar.
  7. 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.
  8. 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.
  9. Spoon over the peaches and spread evenly.
  10. Add a clean kitchen towel on top of the slow cooker and cover with the lid, the towel will absorb any condensation during baking.
  11. Cook on High for 2 - 2 1/2 hours or until a wooden skewer inserted into the center of the cake comes out clean.
  12. 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.
  13. If desired top with simple powdered sugar and milk glaze.
  14. Serve warm with vanilla ice cream.

Nutrition Information

Calories 431kcal (22%) Carbohydrates 81g (27%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 65mg (22%) Sodium 264mg (11%) Potassium 366mg (10%) Fiber 3g (12%) Sugar 57g (114%) Vitamin A 564IU (11%) Vitamin C 2mg (2%) Calcium 167mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 431

% 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.