Gingersnap Peach Upside-Down Cake
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
45
Spice
61
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cup
White Sugar2 tbsps
Vegetable Shortening1
Egg1
Egg Yolk1 tsp
Vanilla Extract1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 cup
Half-And-HalfDirections:
1
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
2
Generously spray the parchment paper with cooking spray
3
In a large bowl, combine the peaches and crystallized ginger
4
Set aside
5
In a small saucepan on the stovetop over medium heat, melt 1/4 cup of the butter
6
Stir in the brown sugar
7
Pour this mixture into the slow cooker and spread evenly over the bottom
8
Next, spoon the peach and crystallized ginger mixture over the butter mixture
9
Do not stir
10
Then sprinkle with the gingersnap cookie crumbs
11
Use a hand-held mixer to cream together the white sugar, shortening, and the remaining 2 tablespoons of softened butter in a bowl
12
Add the egg, egg yolk, and vanilla and mix in
13
In a separate bowl, combine the flour, baking powder, and salt
14
Alternate adding the flour mixture and the half-and-half to the creamed sugar mixture
15
Mix well and spoon on top of the gingersnap layer, spreading the mixture a bit, but not mixing it
16
Everything should be layered
17
Place several layers of paper towels over the slow cooker and replace the lid
18
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
19
Remove the lid from the slow cooker and cook an additional 15 to 20 minutes for the top to form a crust
20
Lift the cake from the slow cooker using the long ends of the parchment paper and place on a large dinner plate
21
Place a second dinner plate on top
22
Holding both plates, carefully flip it over and remove the parchment paper
23
Slice the cake and serve topped with freshly whipped cream or vanilla ice cream
24
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
25
Generously spray the parchment paper with cooking spray
26
In a large bowl, combine the peaches and crystallized ginger
27
Set aside
28
In a small saucepan on the stovetop over medium heat, melt 1/4 cup of the butter
29
Stir in the brown sugar
30
Pour this mixture into the slow cooker and spread evenly over the bottom
31
Next, spoon the peach and crystallized ginger mixture over the butter mixture
32
Do not stir
33
Then sprinkle with the gingersnap cookie crumbs
34
Use a hand-held mixer to cream together the white sugar, shortening, and the remaining 2 tablespoons of softened butter in a bowl
35
Add the egg, egg yolk, and vanilla and mix in
36
In a separate bowl, combine the flour, baking powder, and salt
37
Alternate adding the flour mixture and the half-and-half to the creamed sugar mixture
38
Mix well and spoon on top of the gingersnap layer, spreading the mixture a bit, but not mixing it
39
Everything should be layered
40
Place several layers of paper towels over the slow cooker and replace the lid
41
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
42
Remove the lid from the slow cooker and cook an additional 15 to 20 minutes for the top to form a crust
43
Lift the cake from the slow cooker using the long ends of the parchment paper and place on a large dinner plate
44
Place a second dinner plate on top
45
Holding both plates, carefully flip it over and remove the parchment paper
46
Slice the cake and serve topped with freshly whipped cream or vanilla ice cream