Subtitle: Peach raspberry crockpot cake
Sometimes these baking experiments go awry. Like when you think, “Self, it’s too hot to bake in the oven. Let’s make something in the crockpot.” And the Hubbs is totally on board for that idea, because it won’t heat up the kitchen too much and you just throw everything together in the slowcooker and let it go for three hours (!!!). So you improvise.
You peel peaches and apricots (I took Smitten Kitchen’s advice on this) and you slice them and you throw them into some yellow cake batter (store-bought, jazzed up with a bit of vanilla and lemon zest). Throw in some raspberries too. Pour the whole mess into the greased, parchment-bottomed crockpot. Cook on high for three hours.
Then you get this little horror-movie-looking creation.
The texture is strange. Too dense and spongy to be called a ‘cake,’ maybe more of a British-style pudding. Did I mention it was dense? Supermoist (one word, for sure, in this case). It is certainly ugly (see above). And the flavor? Not bad — and definitely improved with vanilla ice cream and caramel sauce. The Hubbs calls it “fruitcake-like in consistency, though delectable nonetheless.”
Should you try this? I don’t know what to tell you. Maybe? I mean, I can’t say that you’ll have the same result. It could be better! It could also be worse.
Will I try something like this again? Maybe? For my money, it might have been wiser to do a fruit compote on the stovetop, then just dump that on some ice cream. No shame there, I say. You can learn from my mistakes.