These stuffed mushrooms with pig hash make a delicious appetizer or side dish. The quantity of stuffing that goes with the mushrooms can vary depending on how many you have on hand.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 30 mins |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 (15 ounce) cans sliced peaches in heavy syrup, drained well
- 5 tablespoons butter, melted
- ⅔ cup packed light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ sticks butter, softened
- 1 cup white sugar
- 2 large eggs
- ½ teaspoon pure almond extract
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
Instructions
- Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
- Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter.
- Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.)
- Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
- Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
- Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
- Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.
Nutrition Facts
| Calories | 654 kcal |
| Carbohydrate | 101 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 486 mg |
| Sugars | 74 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty good. This was my first time making cake in the slow cooker, which was nice since it’s been so hot this summer and I didn’t want to turn the oven on. The cake turned out incredibly moist. Mine was done in 2 hours. Just one word of advice, serve the cake out of the slow cooker. I tried to dump mine out and it made a huge mess.
Good to try
Easy and fun to make. I turned it out onto a large platter just before serving and it stayed warm for quite some time. I set it in the middle of the table along with a tub of vanilla ice cream and we all helped ourselves. Everyone loved it!
I made it exactly by the recipe, my guests and I loved it!
I loved the idea of not heating up the kitchen to make a cake so I tried this. I always try to make a recipe as written the first time but i had to make a couple of changes out of necessity. I couldn’t find my almond extract so used vanilla and didn’t have any milk so used half and half. That being said, I enjoyed this cake and so did my family. It didn’t carmalize but the flavor was really good. I probably won’t make it again though, at least not in the crock pot. It was messy getting it out so if I make it again I may try it in the oven.
A keeper, loved by all. Thankyou!
One of my family’s favorite desserts!
The cake was very tasty and light but my peaches were a little runny when I dumped it over on the tray. Maybe I didn’t let them sit long enough on the paper towel? I don’t like almond extract so I used vanilla, replaced the nutmeg with cinnamon, and I added chopped pecans. Everyone enjoyed it and since it wasn’t the prettiest (I have added a pic) we could joke about how my dad would always say “should I eat it or did I eat it” when my mom made a dessert! Several people did question why it would be an advantage to cook a cake in a crock pot if you are not camping, and I didn’t have an answer for that.
Made exactly as written. Pretty good for a cake type hot dessert. Will likely make again
I made this with wonderful fresh peaches and it was a hit. I did not increase the sugar and the cakewas as sweet as I would want it to be. So I would hesitate to use canned peaches in heavy sugar syrup with the same amount of sugar in this recipe but of course its a matter of taste. I do not have a large oval crockpot. I have a round full size crockpot as well as one with about half the capacity. So I put 2/3 of the recipe in the larger and the remaining 1/3 in the smaller. Cooked on high for the time indicated and it was perfect. I took the larger cake to our block party where it was well received and froze the smaller cake for a week to serve at a meeting. So I can attest that it freezes well at least short-term. Plan to keep this as a basic recipe to use with any fruit. Apples will be wonderful.
Made this recipe using Gluten Free Flour, it was absolutely delicious.
I have made this twice, exactly as written. It is excellent! Cake is light and flavorful, peach topping is heavenly. I have used frozen peaches that I thawed out ahead of time. Edges will get crusty, but my family likes that and we fight over the crusty edge parts. Takes 2.5 hours in my 6 qt slow cooker. Never thought about making desserts in the slow cooker before, now I am sold!
The flavor of the cake was nice. It was a bit crumbly though. It did burn a bit around the edge by the time the inside was cooked and it never quite caramelized which was disappointing. Maybe I did something wrong? Peach was a nice twist on traditional so I will likely try again just to see if I messed up somehow.
Amazing!!! Great
I loved it!! The only thing i changed was the sugar. I thought i had white sugar and i used the brown one instead but it was worth it!!my cake came delicious!!. Will do it again!!