Real Recipes From Real Home Cooks ®

peachy gingerbread upside-down cake

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Oh, my, this recipe is positively decadent. I love gingerbread and combining it with peaches and brown sugar has got to be just a piece of Heaven! Can't wait to try it! Recipe: Delicious & Dependable Slow Cooker Recipes Photo:

★★★★★ 1
serves 10-12
prep time 15 Min
cook time 3 Hr
method Bake

Ingredients For peachy gingerbread upside-down cake

  • 1/4 c
    melted butter
  • 1/2 c
    packed brown sugar
  • 2 can
    (14 oz.ea.) sliced peaches, drained - or - 4 cups sliced peeled fresh peaches
  • CAKE:
  • 2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
  • 1 Tbsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 1/2 c
  • 1/2 c
    boiling water
  • 1/2 c
    butter, softened
  • 1 c
    packed brown sugar
  • 1

How To Make peachy gingerbread upside-down cake

  • 1
    In a small bowl, combine butter and brown sugar. Spread over bottom of a lightly greased 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 mixing 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 tea towels over top of slow cooker stoneware. Cover and cook on HIGH for 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.
  • 4
    NOTE: To prevent accumulated moisture from dripping on the cake batter, place two clean tea towels, each folded in half (so you will have four layers), across the top of the slow cooker stoneware before covering. The towels will absorb the moisture generated during cooking.