Slow cooker berry upside down cake recipe
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5 from 5 votes

Slow Cooker Berry Upside Down Cake

A simple upside down cake with summer berries caramelised 
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

Equipment

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

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.

Nutrition

Calories: 276kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 152mg | Potassium: 127mg | Sugar: 19g | Vitamin A: 530IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 0.5mg