Slow Cooker Peach Upside Down Cake Food

SLOW COOKER PEACH UPSIDE DOWN CAKE

Steps:

• Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
• Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over 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 white 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 paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
• Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.

GINGERSNAP PEACH UPSIDE-DOWN CAKE

Steps:

• Line the slow cooker with a large sheet of parchment paper, letting the ends reach over the rim, and pushing the paper firmly into the bottom of the slow cooker insert. Generously spray the parchment paper with cooking spray.
• In a large bowl, combine the peaches and crystallized ginger. Set aside.
• In a small saucepan on the stovetop over medium heat, melt 1/4 cup of the butter. Stir in the brown sugar. Pour this mixture into the slow cooker and spread evenly over the bottom. Next, spoon the peach and crystallized ginger mixture over the butter mixture. Do not stir. Then sprinkle with the gingersnap cookie crumbs.
• Use a hand-held mixer to cream together the white sugar, shortening, and the remaining 2 tablespoons of softened butter in a bowl. Add the egg, egg yolk, and vanilla and mix in. In a separate bowl, combine the flour, baking powder, and salt. Alternate adding the flour mixture and the half-and-half to the creamed sugar mixture. Mix well and spoon on top of the gingersnap layer, spreading the mixture a bit, but not mixing it. Everything should be layered.
• Place several layers of paper towels over the slow cooker and replace the lid. Turn the slow cooker to high and cook for 1 1/2 to 2 hours, until a knife inserted into the middle comes out clean.
• Remove the lid from the slow cooker and cook an additional 15 to 20 minutes for the top to form a crust.
• Lift the cake from the slow cooker using the long ends of the parchment paper and place on a large dinner plate. Place a second dinner plate on top. Holding both plates, carefully flip it over and remove the parchment paper. Slice the cake and serve topped with freshly whipped cream or vanilla ice cream.

PEAR-PECAN UPSIDE-DOWN CAKE

Steps:

• Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
• Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
• With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
• Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.

SLOW COOKER PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
• Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
• Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
• Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
• Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
• Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
• Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.

PEACH UPSIDE DOWN CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
• In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
• Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

SOUTHERN PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
• Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

SLOW-COOKER PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
• Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
• Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
• Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
• Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
• Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
• Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.

PEACH UPSIDE DOWN CAKE

Steps:

• Gather 9x13 baking pan ( or your choice of pan), medium sized non-stick sauce pan, mixing bowl,
• Preheat oven to 350 degrees.
• Spray a 9x13 inch baking pan, or whatever dish you are using, with non-stick baking spray.
• In medium size non-stick sauce pan melt butter, add brown sugar, peaches, spices and vanilla extract. Bring to a rolling boil for about 2-3 minutes, then reduce heat and let slow simmer for about 5-10 minutes.
• In separate mixing bowl, mix up cake batter. Mix as directed on the box. Adding oil, water and eggs as directed.
• Pour the peach mixture in bottom of the baking pan, then pour cake batter on top, making sure to start spreading batter around outer edges of the pan and pouring towards the center. Fill any empty spaces with remaining batter. You want to be sure that all of the peaches/sauce mixture stays under the batter, not on top.
• Place in preheated 350 degree oven for approximately 30-45 minutes depending on the humidity or moisture in the air. Test to see if the cake is done by inserting a toothpick in the middle of the cake.
• Cool cake a bit . Flip the cake onto a plate that is larger than your cake carefully not allowing any of the glaze to come out the sides. Once flipped, you can either serve it warm with some ice-cream and a cup of coffee or you can just save it for a breakfast snack.
• Enjoy!

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

PEACH UPSIDE DOWN CAKE

Steps:

• In a small saucepan, melt brown sugar and margarine for the topping on medium low until sugar is completely dissolved.
• In a 9-inch oiled cake pan, pour the topping mixture in the bottom of the pan.
• Arrange the sliced peaches over the topping mixture, making sure the entire bottom of the pan is covered.
• Mix flour, sugar, baking soda, nutmeg, cinnamon, and salt in a bowl.
• In a separate bowl, thoroughly mix the lemon juice, oil, water, peach puree, and vanilla.
• Pour wet ingredients over dry ingredients and quickly stir together until just combined (note: the batter will be thick); pour batter over the arranged peaches evenly.
• Bake at 325 in a preheated oven for 40 to 50 minutes or until top feels slightly firm.
• Let the cake cool for 10-15 minutes and use a knife to loosen the edges; hold a plate firmly over the pan and flip over.

LIGHT PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
• Drain peaches, reserving 2 tablespoons of the juice.
• Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
• In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
• Spread into prepared baking pan and top with peaches.
• In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
• In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
• Add to dry ingredients and stir until blended well.
• Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
• Cool for 10 minutes before inverting onto serving plan.
• Best served warm.
• Please note: Cooking time includes the 10 minute standing time.

PEACH UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

PEACH UPSIDE DOWN CAKE

Steps:

• Arrange peaches in a buttered 13 x 9 inch pan.
• Combine orange Jell-O and cinnamon in small bowl.
• Sprinkle about 3/4 of the mixture evenly over peaches.
• Dot with butter.
• Prepare cake mix as directed on package.
• Pour 3/4 of the batter into pan.
• Stir remaining gelatin mixture into remaining cake batter.
• Blend well; pour into pan.
• Zigzag spatula through batter to marble.
• Bake at 350 degrees Fahrenheitfor 45 minutes or until cake tester inserted in center comes out clean.
• Cool 5 minutes in pan; invert onto serving platter.
• Cool and serve with Cool Whip topping.

PEACH UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Topping: Soften butter in bottom of oiled 8 inch round pan. Add brown sugar and blend well. Place cherries so peach halves will fit on top. Press peach cut side down into mixture.
• Batter. Cream together the butter,almond flavouring and sugar until light and fluffy. Add the egg and beat until smooth;set aside. Mix flour,salt, baking soda and baking powder.
• Alternately add the dry ingredients and the milk to the creamed butter mixture beating well between additions. Pour batter over peach slices in cake pan.
• Bake for 40 tminutes. Cake is done when a knife inserted in the centre comes out clean. Leave cake in pan and cool on a wire rack for 30 minutes. Remove from pan and invert onto a serving plate.