Juicy peaches and berries add a tart pop to dense, moist cake. Feeling extra summery? Top with frozen yogurt.

Source: Midwest Living


Credit: Andy Lyons

Recipe Summary

25 mins
2 hrs 15 mins
5 mins
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Add peaches, berries, and ginger to the prepared cooker; toss gently to coat.

  • In a medium bowl stir together all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, and nutmeg; set aside.

  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Beat in egg and vanilla. Beat in half of the flour mixture; beat in yogurt. Beat in the remaining flour mixture until combined. Spread batter over fruit mixture.

  • Place a clean kitchen towel over top of cooker; cover with cooker lid. Cook on high-heat setting for 2 1/4 to 2 1/2 hours or until a wooden toothpick inserted in the center of cake comes out clean. To ensure even cooking, carefully rotate crockery liner halfway through cooking, if possible.

  • Turn off cooker. If possible, remove crockery liner from cooker. Cool for 5 minutes. Remove lid and towel.

  • To unmold cake, place a large plate over the crockery liner or slow cooker. Using hot pads, carefully invert crockery liner or cooker onto plate (do not lift by the edges of the disposable liner). Remove disposable liner. Serve cake warm or at room temperature. If desired, serve with frozen yogurt.

Nutrition Facts

241 calories; fat 7g; cholesterol 16mg; saturated fat 4g; carbohydrates 39g; mono fat 2g; insoluble fiber 3g; sugars 18g; protein 7g; vitamin a 529.5IU; vitamin c 7.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 55.7mcg; vitamin b12 0.3mcg; sodium 298mg; potassium 203mg; calcium 68mg; iron 1.7mg.