Archive for Recipes: Sweet

Slow-Cooker Upside-Down Peach Bourbon Cake

It’s hot.

And I don’t mean that as a complaint. I ain’t complaining. I am a girl who loves the summer, thrives on it, won’t complain when the mercury rises.

I might complain a little, though, if I am forced to turn on my oven during said heat. Because then my apartment gets to be about 700 degrees, and it’s pretty unbearable.

peach bourbon upside down cake

So, faced with a dilemma: that being I had too many peaches (a friend picked them up for me on his way home through the Okanagan), and wanting to make an upside-down cake with them, but not wanting to turn on my oven, I thought I’d give it a try in my slow cooker.

Here’s the thing about slow cookers. People think that they are only for the winter. For soups and stews and heartier, comforting fare. But they can also be your best friend during the summer, when you don’t want to turn on your oven. The heat they kick out is not immense, and it’s contained, so they won’t make your kitchen hot like turning on your oven will.

I’ve never baked a cake in my slow cooker before, but I knew someone who had: Julie Van Rosendaal.

Her new Best of Bridge cookbook included a recipe for a classic pineapple upside-down cake done in the slow cooker, and I thought I’d just swap out the pineapple for peaches, and Bob’s your uncle.

Turns out, Bob IS your uncle! I will admit to having a healthy dose of skepticism going in, but it worked really well. I was really impressed. And the cake was amazeballs. Moist, with just the right crumb. It makes this super tasty caramel sauce that drips down over everything and just rocks. My kid hoovered down a chunk of this still warm, and asked for more.

Winner! And no burning hot kitchen. Extra win.

peach bourbon slow cooker upside down cake

Slow-Cooker Upside-Down Peach Bourbon Cake

(adapted from Best of Bridge Slow Cooker)

Round, 4-6 quart slow cooker

Ingredients

Topping

  • 1 cup brown sugar
  • 1/3 cup melted butter
  • 4 peaches, pitted, peeled and sliced
  • 2 tbsp bourbon

Cake

  • 1 3/4 cups flour
  • 1 tbsp baking powder
  • 1/3 tsp salt
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 large eggs
  • 1 tsp vanilla
  • 2/3 cup milk

Method:

  1. Make the topping. Melt the butter and mash the brown sugar into it until it’s all combined into a kind of paste. Add the bourbon and mash it in as well. Grease the inside of your slowcooker, then spread the brown sugar-bourbon-butter mixture in a single layer on the bottom of the pot.
  2. Carefully arrange the peach slices on top to make it pretty.
  3. Add the softened butter to the bowl of your mixer, and then add the sugar. Whip those together until they are light and fluffy. Beat in the eggs one at a time, then add the vanilla.
  4. Combine the baking powder and salt with the flour, and then slowly beat it into the wet ingredients, alternating with the milk.
  5. Once the batter is done, pour it into the slow cooker on top of the peaches.
  6. Turn heat to high and let cook for about 2-2 1/2 hours, or until the edges are browning and a skewer insterted into the middle of the cake comes out clean.
  7. Remove the bowl from the slow cooker and allow to cool for 15 minutes. Run a knife around the edges of the cake to loosen, then place a plate on top and flip it upside down.
  8. Your cake should slide out onto the plate. If there are any bits left in the slow cooker, you can dig them out and patch them in.
  9. Serve warm with ice cream.

 

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Coconut Key Lime Pie {Vegan}

Recipe number 2 this week on the theme of coconut-lime!

This is a variation of the lemon meringue pie that I wrote for my cookbook, Aquafabulous! I just made it up, though, so it didn’t actually make it into the cookbook… whoops!

Coconut Key Lime Pie Vegan

This is really, really tasty.

Normally lemon curd is thickened with egg yolks, and then you use the whites (which you have separated out) to whip to make the meringue. This recipe is vegan, so no eggs or butter are used, obviously. Aquafaba is used for the meringue, of course, but the curd still needs to be thickened in some way. Here, I used cornstarch.

The coconut milk also helps to give it a thick, creamy texture and a nice, fatty mouthfeel.

Torch the meringue on this mutha, and you have a show-stopping dessert. Even better, torch it at the table to generate some excitement and oohs and ahhs.

Oh–FYI–even thought I’m calling this “key lime pie,” I just used regular limes. You can use either, based on what is available to you.

Vegan Coconut Key Lime Pie

Coconut Key Lime Pie {Vegan}

Ingredients

  • 1 store-bought vegan pie crust or home-made
  • 1 400 ml can of coconut milk
  • 2 tbsp cornstarch
  • 3/4 cup sugar
  • 1/2 tsp salt
  • Zest of 2 limes
  • 3/4 cup lime juice (freshly squeezed or bottled if you’re lazy)
  • 1/2 cup vegan butter (or you could try coconut oil)
  • 1/3 cup aquafaba
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Method

  1. Dock your pie crust with a fork and pre-bake it in a 350 degree oven for about 10 minutes, or until it’s golden. Set aside to cool.
  2. In a medium, heavy-bottomed saucepan, place the coconut milk and the cornstarch. Whisk well to combine. Turn the heat on to about medium, and bring up to the boil, allowing the milk to thicken. Add the sugar, salt, lime zest, lime juice, and vegan butter, and whisk well to combine. Bring up to the boil again, allowing it to bubble and thicken. NOTE: if the colour is too pale, you could add a couple drops of green food colouring. This won’t affect the taste, just the esthetic look of the pie.
  3. Pour the hot curd into the prepared pie crust, and let set in the fridge overnight (or at least for a few hours).
  4. To make the meringue, place the aquafaba, sugar and cream of tartar in the bowl of your stand mixer (alternatively, you can do this with a hand mixer, it just means you have to stand there and whip it for 10 minutes). Whip for 2 minutes on the lowest setting to combine, then turn up to medium for 2 minutes, and finally to high for about another 4-6 minutes, until the meringue is light and fluffy, and holds a peak.
  5. Spread the meringue on top of the pie, and torch to brown. Serve immediately.
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