There’s a nip in the air that makes me want to turn on the oven and fire up the slow cooker. Yesterday, I made some chili and my fans were thrilled. This morning, I wanted to use the peaches that were rapidly ripening on my counter to make some bread or muffins or something. I also wanted to go to church. Could I safely bake a cake and attend church? Turns out, I can! I poured through one of favorite inspirational cookbooks Fix it and Forget it Lightly and found all kids of recipes for cobblers and cakes. I used this recipe for Low-Fat Apple Cake as my base and made a really good Slow Cooker Peach Cake.
Slow Cooker Peach Cake
1 cup flour – I used half white and half white wheat
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/3 cup milk
2 tsp vanilla
2 cups chopped peaches
1. Combine the dry ingredients.
2. Add the wet ingredients and then the peaches and stir gently until combined.
3. Spray the inside of a four quart or smaller slow cooker with cooking spray and spoon in batter.
4. Cover and bake on high for 2 hours.
This is a dense cake that is not too sweet. The edge was a lightly browned and was a little caramelized in places too. Yum! I resisted the temptation to plop some whipped cream on top. This would be fantastic served warm with vanilla ice cream and some caramel.
There are many occasions when I don’t have the time to bake a dessert but need to serve one. I end up buying something and I feel like a shell of a woman. This Slow Cooker Cake will make it very easy for me to offer guests a nice dinner and a lovely warm dessert, too.