Peach Graham Cracker Upside-Down Cake

4.3
(10)

Slow cooker desserts will definitely make your life easier in the summertime, and this slow cooker cake is no exception. Use fresh summer peaches to give this dessert lots of bright, sweet flavor.

Peach Graham Cracker Upside-Down Cake
Photo: Blaine Moats
Prep Time:
25 mins
Slow Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 40 mins
Servings:
8

Ingredients

  • Nonstick cooking spray

  • 3 medium peaches, peeled, pitted, and sliced

  • ½ cup packed brown sugar

  • ¼ cup butter, softened

  • 2 tablespoon snipped crystallized ginger or 2 teaspoons grated fresh ginger

  • 1 cup milk

  • ½ cup crushed graham crackers

  • 1 cup packed brown sugar

  • ½ cup butter, softened

  • 1 egg

  • 2 cup all-purpose flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ teaspoon grated whole nutmeg or ground nutmeg

  • Vanilla ice cream (optional)

Directions

  1. Generously coat a 3 1/2- or 4-quart slow cooker with cooking spray. Add peaches to cooker. In a small saucepan combine the next three ingredients (through ginger). Cook and stir over medium-high heat until butter is melted and sugar is dissolved. Pour mixture over peaches; stir gently to coat.

  2. In a bowl combine milk and crushed graham cracker. In a large bowl beat together the 1 cup brown sugar and 1/2 cup butter on medium until combined. Beat in egg. In a bowl stir together the next four ingredients (through nutmeg). Add half of the flour mixture to butter mixture, beating on low until combined. Stir in graham cracker mixture. Beat in the remaining flour mixture just until combined.

  3. Spread batter over peach mixture in cooker. Cover top of slow cooker with foil; place lid on top. Cook on high for 2 1/4 to 2 1/2 hours or until a wooden toothpick inserted in the center of cake layer comes out clean, giving crockery liner a half turn halfway through cooking, if possible.

  4. Turn off cooker. If possible remove crockery liner from cooker; cool, covered, up to 1 hour on a wire rack before serving.

  5. To serve, remove lid and foil. To unmold cake, run a butter knife around edge of crockery liner. Place a large plate over the crockery liner. Using pot holders, carefully invert cake onto plate. Serve cake warm or at room temperature. If desired, top each serving with ice cream.

Peach-and-Cherry Graham Cracker Upside-Down Cake

Prepare as directed, except add 1/2 cup snipped dried cherries to cooker with the peaches and stir 1/2 teaspoon finely shredded orange peel into the flour mixture.Nutrition Facts per serving: 528 cal., 6 g protein, 86 g carb., 19 g total fat (12 g sat. fat), 71 mg chol., 3 g dietary fiber, 466 mg sodium.

Nutrition Facts (per serving)

503 Calories
19g Fat
78g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 503
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 60%
Cholesterol 71mg 24%
Sodium 465mg 20%
Total Carbohydrate 78g 28%
Total Sugars 48g
Protein 6g
Vitamin C 4.1mg 21%
Calcium 90.9mg 7%
Iron 2.5mg 14%
Potassium 287mg 6%
Fatty acids, total trans 1g
Folate, total 68.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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