Description
A delightful Crockpot Peach Cake that combines the sweetness of ripe peaches with a moist, fluffy cake, perfect for any occasion.
Ingredients
Scale
- 4 medium fresh peaches, peeled and sliced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar (for topping, optional)
Instructions
- Prepare the peaches by peeling and slicing them, then sprinkle a little sugar over them and let sit for 10 minutes.
- Mix the dry ingredients: flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl.
- Combine the wet ingredients: milk, melted butter, and vanilla extract in another bowl.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Grease the crockpot, pour half of the batter, layer the peaches, then pour the remaining batter over the peaches.
- Cover and cook on low for 3 to 4 hours until the cake is risen and a toothpick comes out clean.
- Let the cake cool for 15-20 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat individual slices in the microwave for about 20 seconds.
- For freezing, wrap slices tightly in plastic wrap and place in a freezer bag for up to a month.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Crockpot, Peach Cake, Dessert, Slow Cooker, Easy Recipe