Slow Cooker Berry Upside Down Cake
A simple upside down cake with summer berries caramelised
Servings 8
Calories 276kcal
Equipment
- round slow cooker
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