Slow Cooker Berry Upside Down Cake 

Isn’t it great when the summer fruits are back in the shops, and the weather warms up. While I love summer fruit just as it is, with Greek yoghurt and in overnight oats too, it is also wonderful in cake form, particularly in a slow cooker berry upside down cake!

Those sweet berry fruits add their sweet and tangy flavour to the soft sponge and the caramelised topping soaks into the cake adding such deliciousness that I just can’t get enough of it.

The berries become almost jam like in the sugary topping, just look at that amazing colour! I used a mixture of raspberries and strawberries as I just love the tangy flavour of raspberries which cuts through the sweet strawberries.

Whenever I make this cake I am always amazed at how yellow the sponge turns out. It is like you’ve used the freshest eggs laid in your own garden or something.

I think really this colour is from the butter and sugar that you coat the base of the slow cooker pot with, to create the caramelised topping, as it soaks up through the cake during cooking and back down once you invert it onto the plate and serve.

My slow cooker berry upside down cake is so easy to make so it makes a great simple pudding to serve up whenever you want it. Who wouldn’t want to dig into that fruity topping to reach the rich sponge beneath?!

Ideal with a weekend meal as dessert instead of a crumble or just to have with a cup of tea, however you prefer.

It also looks delicious even before you start baking! Just look at those colours. Definitely not a boring slow cooker dish.

View this post on Instagram

Baking an upside down cake in the slow cooker today, full of raspberries and strawberries #baking #slowcookercake #slowcookerbaking #slowcooker #crockpotcake #berries #upsidedowncake #foodie #fbc18uk

A post shared by Lucy | Food Blogger (@bakingqueen74) on Apr 13, 2018 at 1:41pm PDT

If you are looking for some different slow cooker recipes to try, all in UK measurements, I have lots of family dishes in my slow cooker category, as well as lots of desserts.

There’s bound to be something there to grab your interest.

Making puddings in a slow cooker might sound unusual to some but it works so well that you really must try it if you haven’t tried it before. The gentle heat is great for soft puddings and can also make a delicious crust on all kinds of cake, giant cookies and loaves of bread!

My post on baking and making desserts in a slow cooker is the best place to start for lots of new ideas.

If you are a devoted slow cooker user like me, if you are making a main meal in one slow cooker already, for the convenience and saved time, then why not make your dessert in another at the same time!

For me, if it means I can serve a delicious upside down cake like this with our family meal then I am all for it.

Save this recipe on Pinterest for later

Slow Cooker Berry Upside Down Cake

A simple upside down cake with summer berries caramelised 

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: Slow Cooker

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 3 hours 10 minutes

Servings: 8

Calories: 276kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 50 g raspberries
• 100 g strawberries
• 50 g light brown sugar
• 50 g butter

For the sponge:

• 100 g caster sugar
• 100 g self-raising flour
• 100 g butter
• 2 eggs
• 1 tsp baking powder
• 1 tsp vanilla extract

Metric - US Customary

Instructions

• Cream the light brown sugar with the butter until creamy.
• Grease the slow cooker put then put the sugar and butter mixture in the bottom of the pot, spreading it around the base evenly.
• Chop the strawberries and place the strawberries and raspberries over the bottom of the slow cooker on top of the butter/sugar mixture.
• Put the cake ingredients in a bowl and mix together thoroughly.
• Spoon the cake mixture on top of the strawberries.
• Replace the lid, bake on high 1.5 to 2 hours or until a skewer comes out of the centre clean, with a tea towel under the lid to catch the condensation.
• Remove the pot from the slow cooker, allow to cool slightly, then run a knife around the cake, invert the pot and carefully catch the cake on your hand, and then transfer to a plate to serve.

Notes

The strawberries will caramelise in the sauce.

I made this in an oval 3.5 litre slow cooker. 

Times will vary depending on your slow cooker and its size.

Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Sending this recipe over to Baking Crumbs with Angela from Only Crumbs Remain

Also joining in with Bake of the Week with Helen at Casa Costello and Jenny at Mummy Mishaps