Just Peachy Gingerbread Upside-Down Cake

Serves 10 to 12

The deliciously rich molasses-flavored gingerbread, topped with peaches in caramel, is an absolutely irresistible combination. Serve it with a big scoop of vanilla ice cream and savor every bite.

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

1⁄4 cup         melted butter

1⁄2 cup         packed brown sugar

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

Cake

2 cups           all-purpose flour

2 tsp              baking soda

1⁄2 tsp          salt

1 tbsp           ground ginger

1 tsp              ground cinnamon

1⁄2 cup         molasses

1⁄2 cup         boiling water

1⁄2 cup         butter, softened

1 cup             packed brown sugar

1                     egg

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.

Variation

Apple Gingerbread Upside-Down Cake: Substitute 4 cups (1 L) chopped peeled apples for the peaches.

v Vegetarian Friendly (pg 268)

v Entertaining Worthy

To prevent accumulated moisture from dripping on the cake batter, place a clean tea towel, folded in half (so you will have two layers), across the top of the stoneware before covering. The towel will absorb the moisture generated during cooking.

Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson