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Slow Cooker Peach Upside Down Cake
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Slow cooker peach upside-down cake: Peaches cook in brown sugar for a gooey treat.
Ingredients:
  • 3 (15 ounce) cans sliced peaches in heavy syrup, drained well
  • 5 tablespoons butter, melted
  • 0.66666668653488 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 1.5 sticks butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 0.5 teaspoon pure almond extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 cup whole milk
Instructions:
  • Pat peach slices gently with paper towels to dry them, pressing occasionally and replacing any wet towels, for 20 minutes.
  • Drizzle melted butter evenly across the base of a 6-quart oval slow cooker. Combine brown sugar, cinnamon, and nutmeg in a bowl, then sprinkle the mixture over the butter.
  • Layer the peaches neatly over the brown sugar, creating a snug fit. If needed, create a second layer to accommodate all the peaches.
  • Using an electric mixer, cream together softened butter and white sugar in a large bowl until light and fluffy, approximately 3 minutes. Add eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the almond extract.
  • In a separate bowl, combine flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture, alternating with milk. Ensure to start and end with the flour mixture. Mix until well combined. Spoon the batter over the peaches and spread it evenly.
  • Place a layer of paper towels on top of the slow cooker to absorb any condensation, then cover with the lid. Bake on High until a wooden skewer inserted into the center of the cake comes out clean, for about 2 to 2 1/2 hours.
  • Remove the lid and paper towels. With oven mitts, take out the ceramic liner from the slow cooker and allow it to cool for 10 minutes. Gently loosen the cake edges with a knife and carefully flip it onto a serving platter.

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