Slow cooker baking
I've been using my slow cooker for everything but when I found a recipe in my slow food book for a baked slow cooker cake I was more than a little skeptic. I mean my slow cooker makes everything taste delicious but could it really bake cake? The simple answer is yes, yes it can. So here's my recipe for pineapple upside down cake (slow cooker style)
Note when its baking it does look pretty weird, in fact I think the more bubbly and strange it looks the better! just leave it! If your tempted to take the lid off and take a peek (like I did) it will slow down your cooking as it seals in all the heat.
The first hour or so it just looks like nothing is happening, but by the 3rd hour it suddenly reveals itself into fantastic cake! awesome! I know this because I went upstairs and forgot about it for 2 hours or more and when I came back I was greeted by a delicious sweet cakey aroma, like magic a cake had appeared! :D.
Pineapple upside down cake/pudding:
1/2 c. packed brown sugar
1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
Glaced cheeries
1/4 cup coconut (optional)
Drain can of pineapple, saving the syrup.
Sprinkle brown sugar in your slow cooker, arrange whole pineapple slices and cherries (with cherries in centres of pineapple slices) over the brown sugar.
In a bowl, combine flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup. Add the coconut if you prefer or leave it out if your not a fan- I added about 1/4 cup mmmm, then mix!
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Put your slow cooker on to high and come back in 3-4 hours!
I won't turn out like a cake (even though I greased it before hand) so just scoop it out like a pudding. Serve while its still warm with yoghurt or ice cream.
Note when its baking it does look pretty weird, in fact I think the more bubbly and strange it looks the better! just leave it! If your tempted to take the lid off and take a peek (like I did) it will slow down your cooking as it seals in all the heat.
The first hour or so it just looks like nothing is happening, but by the 3rd hour it suddenly reveals itself into fantastic cake! awesome! I know this because I went upstairs and forgot about it for 2 hours or more and when I came back I was greeted by a delicious sweet cakey aroma, like magic a cake had appeared! :D.
Pineapple upside down cake/pudding:
1/2 c. packed brown sugar
1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
Glaced cheeries
1/4 cup coconut (optional)
Drain can of pineapple, saving the syrup.
Sprinkle brown sugar in your slow cooker, arrange whole pineapple slices and cherries (with cherries in centres of pineapple slices) over the brown sugar.
In a bowl, combine flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup. Add the coconut if you prefer or leave it out if your not a fan- I added about 1/4 cup mmmm, then mix!
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Put your slow cooker on to high and come back in 3-4 hours!
I won't turn out like a cake (even though I greased it before hand) so just scoop it out like a pudding. Serve while its still warm with yoghurt or ice cream.
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