Prep: 30 min | Cook: 2 hrs | Additional: 30 min | Total: 3 hrs | Servings: 8 | Yield: 8 servings
Happy International Dog Day! Today, I am pampering my fur baby. I am making him our favorite Peach Upside Down Cake. A warm, gooey, and luscious dessert that is insanely easy to make. This slow cooker cake unquestionably makes my life easier and the result is nothing but superb!
3 15oz cans sliced peaches in a heavy syrup, drained well
5 tablespoons butter, melted
⅔ cup packed light brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ sticks butter softened
1 cup white sugar
2 large eggs
½ teaspoon pure almond extract
2 cups flour
2 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
HOW TO MAKE SLOW COOKER PEACH UPSIDE DOWN CAKE
Step 1: Place the peach slices between layers of paper towels to dry for about 20 minutes. Gently press, replacing any soaked towels.
Step 2: In the meantime, add the melted butter into the bottom of a 6-quart oval slow cooker.
Step 3: In a bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle this over the melted butter.
Step 4: In a tight layer, arrange the peaches on top of the brown sugar. If you need to make a partial second layer to fit the peaches, then do so.
Step 5: In a large bowl, beat the softened butter with an electric mixer for about 3 minutes until light and fluffy. Beat in the eggs, one at a time, beating thoroughly every after each addition. Then, add in the almond extract and beat well.
Step 6: In another bowl, whisk the flour, baking powder, and salt. Stir in the flour in batches alternately with the milk. Begin and end with the flour mixture. Mix the batter until incorporated. And place spoonfuls over the peaches, spreading evenly.
Step 7: To absorb any condensation when baking, drape the paper towels over the slow cooker. Then, cover with the lid. Cook for about 2 to 2 1/2 hours on high heat or until a skewer inserted in the center comes out clean.
Step 8: Then, remove the lid and paper towels. And with oven mittens, remove the liner from the slow cooker. Allow the cake to cool for at least 10 minutes before running a knife around the edge to carefully turn the cake out onto a serving plate.
Per Serving: 653.6 calories; 114.4 mg cholesterol; 486 mg sodium; 6.8 g protein; 100.8 g carbohydrates
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!