Slow cooker peach upside-down cake
Tinned peaches caramelise with brown sugar in the bottom of your slow cooker for a warm, gooey upside-down cake.
Ingredients
Serves: 8
- 3 (400g) tins sliced peaches in syrup, drained well
- 70g butter, melted
- 145g soft brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 350g butter, softened
- 200g caster sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 250g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 240ml whole milk
Method
Prep:30min ›
Cook:2hr ›
Extra time:20min drying ›
Ready in:2hr50min
- Spread peach slices between several layers of kitchen roll and let dry, gently pressing occasionally and replacing any soaked paper, about 20 minutes.
- Meanwhile, pour melted butter into the bottom of the slow cooker ceramic bowl. Stir brown sugar, cinnamon and nutmeg together in a bowl and scatter over the butter.
- Arrange peaches in a tight layer over brown sugar. You may need to make a partial second layer to fit them all in.
- Beat softened butter with caster sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
- Whisk together flour, baking powder and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
- Drape pieces of kitchen roll over the top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a skewer inserted into centre of the cake comes out clean, about 2 to 2 1/2 hours.
- Remove lid and kitchen roll. Using oven mitts, remove ceramic bowl from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.
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Reviews & ratings
Average global rating:
(11)
Reviews in English (9)
I made this with wonderful fresh peaches and it was a hit. I did not increase the sugar and the cakewas as sweet as I would want it to be. So I would hesitate to use canned peaches in heavy sugar syrup with the same amount of sugar in this recipe but of course its a matter of taste. I do not have a large oval crockpot. I have a round full size crockpot as well as one with about half the capacity. So I put 2/3 of the recipe in the larger and the remaining 1/3 in the smaller. Cooked on high for the time indicated and it was perfect. I took the larger cake to our block party where it was well received and froze the smaller cake for a week to serve at a meeting. So I can attest that it freezes well at least short-term. Plan to keep this as a basic recipe to use with any fruit. Apples will be wonderful. - 22 Sep 2017 (Review from Allrecipes US | Canada)
I made this on Mother’s Day and it was so good! Everyone was a fan. It was delicious served warm with vanilla ice cream. - 13 May 2018 (Review from Allrecipes US | Canada)
The cake was very tasty and light but my peaches were a little runny when I dumped it over on the tray. Maybe I didn't let them sit long enough on the paper towel? I don't like almond extract so I used vanilla, replaced the nutmeg with cinnamon, and I added chopped pecans. Everyone enjoyed it and since it wasn't the prettiest (I have added a pic) we could joke about how my dad would always say "should I eat it or did I eat it" when my mom made a dessert! Several people did question why it would be an advantage to cook a cake in a crock pot if you are not camping, and I didn't have an answer for that. - 16 Feb 2018 (Review from Allrecipes US | Canada)