PEACHY GINGERBREAD UPSIDE-DOWN CAKE

PEACHY GINGERBREAD UPSIDE-DOWN CAKE image

Provided by Ellen Bales

Categories Cakes

Time 3h15m

Number Of Ingredients 14

1/4 c melted butter
1/2 c packed brown sugar
2 can(s) (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 salt
1 Tbsp ground ginger
1 tsp ground cinnamon
1/2 c molasses
1/2 c boiling water
1/2 c butter, softened
1 c packed brown sugar
1 egg

Steps:

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.