Articles & Recipes

Just Peachy Gingerbread Upside-Down Cake

 Too busy to bake dessert? Judith Finlayson, author of 150 Best Slow Cooker Recipes, suggests making it in your slow cooker to save time!

The deliciously rich molasses-flavored gingerbread, topped with peaches in caramel, is an absolutely irresistible combination.

Serves 10 to 12

Large (approx. 5 quart) oval slow cooker, lightly greased

1⁄4 cup         melted butter         60 mL

1⁄2 cup         packed brown sugar         125 mL

2         cans (each 14 oz/398 mL) sliced peaches,         2
         drained, or 4 cups (1 L) sliced peeled peaches

Cake

2 cups         all-purpose flour         500 mL

2 tsp         baking soda         10 mL

1⁄2 tsp         salt         2 mL

1 tbsp         ground ginger         15 mL

1 tsp         ground cinnamon         5 mL

1⁄2 cup         molasses         125 mL

1⁄2 cup         boiling water         125 mL

1⁄2 cup         butter, softened         125 mL

1 cup         packed brown sugar         250 mL

1         egg         1

         Vanilla ice cream, optional

1.            In a small bowl, combine butter and brown sugar. Spread over bottom of prepared slow cooker stoneware. Arrange peaches on top.

2.            Cake: In a bowl, mix together flour, baking soda, salt, ginger and cinnamon. In a separate bowl, combine molasses and boiling water. In a bowl, using an electric mixer, if desired, beat butter and brown sugar until smooth and creamy. Beat in egg until incorporated. Add flour mixture alternately with molasses mixture, beating well after each addition. Pour batter over peaches.

3.            Place a clean tea towel over top of slow cooker stoneware (see Tip, left). Cover and cook on High for 21⁄2 to 3 hours or until a toothpick inserted in center of cake comes out clean. When ready to serve, slice and invert onto plate. Top with vanilla ice cream, if using.

 

* Vegetarian Friendly

* Entertaining Worthy