Slow Cooker Coffee Cake
User Reviews
5
Slow Cooker Coffee Cake
Description
The cake batter uses a boxed mix enriched with sour cream and butter for moisture and richness, tempered by the warmth of cinnamon, nutmeg, and zesty orange. Cooking in a slow cooker provides gentle, even heat avoiding a crusty exterior and maintaining a tender crumb throughout.
A spiced crumb topping with a balance of brown sugar and butter creates texture contrast, sprinkled halfway through the cooking to allow it to crisp slightly while retaining some softness. The glaze, made from powdered sugar, milk, and vanilla, adds a sweet finish and slight sheen once it sets.
This coffee cake is ideal for breakfast, brunch, or an afternoon snack, serving well alongside coffee or tea. Lining the slow cooker with parchment ensures easy removal and cleanup, while using a dish towel between the lid and cooker prevents condensation from dripping onto the cake:
Ingredients
Cake:
- 1 box yellow cake mix 432 grams
- 1 cup sour cream
- 1/2 cup butter melted, unsalted
- 4 egg room temperature
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon orange zest
Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar packed
- 5 tablespoons butter softened
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon orange zest
- 1/8 teaspoon salt
Glaze:
- 1/2 cup powdered sugar
- 3 teaspoons milk
- 1/4 teaspoon vanilla
Instructions
- Line the bottom and sides of a 5-quart or 6-quart oval or round slow cooker with parchment paper, and spray with cooking spray.
- In a large bowl, combine the Cake ingredients until smooth. Transfer to the slow cooker. Place a clean dish towel between the slow cooker and the lid, this is to avoid condensation dripping onto the cake.
- Cook on High heat for 1 hour.
- In a medium bowl, stir Topping ingredients until crumbly. Sprinkle on top of the cake.
- Replace the towel and cook on High heat setting for another 30 minutes to 1 hour or until toothpick inserted into the center comes out clean.
- Once done, transfer the ceramic insert from the slow cooker to a cooling rack. Let stand for 10 minutes.
- Use the parchment paper, to gently lift the cake, and transfer it to the cooling rack to completely cool.
- Once the cake has cooled, combine the Glaze ingredients in a small bowl until smooth. Drizzle over the cake.
- Let the glaze set and slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 89g | 30% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 748mg | 31% |
| Potassium | 197mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 924IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 244mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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