Tag Archive for julie van rosendaal

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.

 

Save

Peanut Butter Blondies

Well, it’s the new year, and I know we’re all supposed to be on health kicks, but you guys, it’s cold out. Well, to be fair, not as cold here on the west coast as the rest of Canada, but we’re wimps. That’s why we live here and not in Ontario.

Cold weather simply equals comfort food. And comfort food means oozing with warmth and richness (in this case, literally).

If you’ve never had a blondie before, it’s basically a brownie without the chocolate. Now you might be wondering, why the heck would I take out the chocolate?? That’s the best part. And it is. But there are some folks out there who don’t like chocolate. I can’t be friends with them, but they exist.

These are lovely and buttery and rich and moist. I do like a little chocolate, so I added a slight punctuation of it. I am pretty obsessed with Trader Joe’s mini peanut butter cups right now, so I added some of those to this recipe, and… wow. Just wow.

If you live in Vancouver, and you don’t feel like baking, head over to Purebread on Hastings St and order one of their Peanut Butter Shorties. It’s not exactly a blondie, but it has all the same flavours going on, and it is pretty much my favourite thing right now.

Peanut Butter Blondies

(adapted from Dinner with Julie)

Ingredients: 

For the blondies:

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 cup AP flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup miniature peanut butter cups

For the ganache:

  • 2 tbsp chocolate (preferably high quality dark)
  • 3-4 tbsp condensed milk

Method: 

  1. Melt the butter in a small saucepan over medium heat on the stove. Julie suggests browning the butter to take the flavour to the next level, but you can just melt it if you like. Remove from heat and allow to cool slightly.
  2. In a separate bowl, beat together the eggs, brown sugar and vanilla. Add the butter and mix well. Add the dry ingredients, and combine. Finally, add the miniature peanut butter cups, and stir until everything is just combined.
  3. Pour the batter into a parchment-lined 9″ square pan, and bake in a 350 degree oven for about 20 minutes. I like mine a little undercooked, because I like them a bit gooey. Remove from the oven, and allow to cool.
  4. On the stove or in your microwave, heat the milk until it is steaming. Add the chocolate, and let it sit in the hot milk for a few minutes, undisturbed. Mix the chocolate (which should now be melted) into the milk, and stir it until it is all smooth. If it’s too thick, you may want to add a bit more milk. Place the ganache in a small ziploc bag, and seal. Snip off one corner and pipe the ganache in a nice pattern on top of the blondies. Cut and serve.
« Older Entries