Slow Cooker Easy Almond Coffee Cake Recipe
- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Beginner, Child Friendly
-
Add to favorites
- Yield: 8 servings
- Servings: 8
- Prep Time: 10m
- Cook Time: 3:30 h
- Ready In: 3:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Slow Cooker Hamburger Soup Recipe
-
Air Fryer Shrimp Po Boys Recipe
-
Air Fryer Turkey Wings Recipe
-
The Best Air Fryer Stuffed Zucchini Boats Recipe
-
Best Air Fryer Bacon-Wrapped Chestnuts
Nutritional Info
This information is per serving.
-
Calories
324.9 -
Carbohydrates
51.5 g -
Cholesterol
1.1 mg -
Fat
12.5 g -
Fiber
0.6 g -
Protein
2.5 g -
Saturated Fat
8.4 g -
Serving Size
1 -
Sodium
236.0 mg -
Sugar
39.3 g -
Trans Fat
0.0 g -
Unsaturated Fat
0.0 g -
Potassium
42.6 mg
Slow cooker easy almond coffee cake recipe. Very easy and delicious dessert cooked in slow cooker. Use a 6 quart (6 L) slow cooker to make this cake.
You can bake almond coffee cake in oven. To make this yummy dessert in the oven, you need to use the following ingredients:
6 tablespoons unsalted butter, melted
1/4 cup (60 ml) crème fraîche
1 ½ cups sugar, plus 1 ½ teaspoons for sprinkling
2 large eggs
1 ½ cups sifted all-purpose flour
pinch of salt
1 teaspoon almond extract
1/3 cup slivered almonds
Instructions:
Preheat your oven to 350º F (175º C). Line 10-inch (25 cm) cast iron skillet with aluminum foil. In a mixing bowl, combine butter, crème fraîche, and 1 ½ cups sugar. Mix until well combined. Add the eggs, one at a time, and beat until well combined. Add remaining ingredients, except slivered almonds. Mix well. Pour batter into prepared skillet. Sprinkle cake with almonds and remaining sugar. Bake in preheated oven for 30-40 minute, or until a toothpick inserted in the center of the cake comes out clean. Remove baked almond coffee cake from the oven and allow to cool for 1 hour.
Slow Cooker Easy Almond Coffee Cake Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter,at room temperature
- 1/2 cup (125 ml) 2% low-fat milk
- 1 egg,beaten
- 1/2 teaspoon almond extract
- Sweet Topping (see recipe below)
- 1/3 cup cater sugar
- 1-2 teaspoons 2 % low-fat milk
- 3 tablespoons toasted sliced almonds
- For Sweet Topping:
- 1 ½ tablespoons cold unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
Method
Step 1
In a large mixing bowl, combine all ingredients, except Sweet Topping, caster sugar, 1-2 teaspoons milk, and toasted almonds. Beat until well blended. Beat, using immersion blender on medium speed, for 2 minutes. Pour batter into greased spring form. Sprinkle with Sweet Topping.
Step 2
Place pan on tack in slow cooker. Cover the cooker, placing 3 layers of paper towels under the lid. Cook on high heat setting until a toothpick inserted in the centre comes out clean, for 3-3 ½ hours.
Step 3
Turn off slow cooker. Cool baked cake on a wire rack. Remove side of pan and transfer almond coffee cake to serving platter.
Step 4
In a small mixing bowl, combine caster sugar and 1-2 teaspoons milk. Stir until sugar dissolves. Drizzle glaze over top of cake. Sprinkle with almonds.
Step 5
To make Sweet Topping: Cut butter into combined flour and sugar until crumbly.
