Slow Cooker Coffee Cake
Why heat up the kitchen with your oven when you can bake this amazing coffee cake in your slow cooker?
Equipment
- Slow Cooker
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups dark brown sugar packed
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 – 2 tsp ground cinnamon
- ⅔ cup canola oil
- 2 eggs
- 1 ⅓ cup almond or cow's milk
- 1 tsp white vinegar
- ½ cup chopped walnuts optional
- fresh berries – blueberries, strawberries or raspberries optional
Instructions
- Whisk flour, brown sugar, and salt in a large bowl.
- Stir baking powder, baking soda, and cinnamon into the flour mixture with a wooden spoon or spatula.
- Place milk, oil, eggs, and vinegar in a small bowl and whisk until the eggs are beaten, then add to the flour mixture and stir until combined (mixture may be slightly lumpy). Do not overmix!
- Spray a 5-7 quart slow cooker with nonstick cooking spray, or line with a slow cooker liner (sprayed with cooking spray). Pour batter into crock pot.
- Sprinkle nuts over the top of the cake batter. (Optional)
- Place a large paper towel over the top of the crock pot insert, then place the lid on top. Cook on HIGH for 1 1/2 to 2 1/2 hours (check after 1 1/2), or until a toothpick comes out clean around the edges. The center might be a little under done on top (but it’ll be done underneath).
- Serve warm scooped straight from the slow cooker or store in an airtight container for up to 3 days. For easy serving, use the slow cooker liner. That way you can just pick the whole liner out, peel it off, and serve the cake with fresh berries (optional).
Notes
To bake in a traditional oven: use a 9×13” pan sprayed with nonstick cooking spray and bake at 350° for approximately 35-45 minutes.
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