Slow Cooker Sour Cream Coffee Cake Recipe2017-07-02
- Yield : 8 slices
- Servings : 8
- Prep Time : 10m
- Cook Time : 3:00 h
- Ready In : 3:10 h
To make Cranberry Filling you need to use the following ingredients:
3/4 cup dried cranberries
3/4 cup (180 ml) water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
In a small saucepan,combine all ingredients.
Bring to a boil over medium-high heat.
Reduce heat to low and simmer,uncovered,until mixture is thick,for about 5-8 minutes.
Remove cranberry mixture from the heat.
Set aside and allow to cool completely.
Slow Cooker Sour Cream Coffee Cake Recipe
- 3 tablespoons unsalted butter,room temperature
- 2 tablespoons unsweetened applesauce
- 1/3 cup sugar
- 1/4 cup light brown sugar
- 1 large egg,beaten
- 1 teaspoon vanilla
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (125 ml) low-fat sour cream
- Cranberry Filling
- powdered (caster( sugar,for garnish
In a mixing bowl,combine butter,applesauce,white and brown sugars. Beat until smooth.
Stir in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
Spoon 1/3 of batter into greased and floured cake pan. Spoon 1/2 the Cranberry Filling over butter. Repeat layers,ending with batter.
Place pan on rack in slow cooker. Cover and cook on high-heat setting for 3 hours or until toothpick inserted in the center of cake comes out clean.
Turn off slow cooker. Cool cake on wire rack 10 minutes. Transfer to serving plate. Sprinkle with powdered sugar.Serve warm.
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This information is per serving.