Slow Cooker Easy Almond Coffee Cake Recipe2022-06-24
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 3:30 h
- Ready In: 3:40 h
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This information is per serving.
Saturated Fat8.4 g
Trans Fat0.0 g
Unsaturated Fat0.0 g
Slow cooker easy almond coffee cake recipe. Very easy and delicious dessert cooked in a slow cooker. Use a 6-quart (6 L) slow cooker to make this cake.
You can bake an almond coffee cake in the 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
Preheat your oven to 350º F (175º C). Line a 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 the prepared skillet.
Sprinkle the cake with almonds and the remaining sugar. Bake in preheated oven for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the baked almond coffee cake from the oven and allow it to cool for 1 hour.
Slow Cooker Easy Almond Coffee Cake Recipe
- 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
In a large mixing bowl, combine all ingredients, except Sweet Topping, caster sugar, 1-2 teaspoons milk, and toasted almonds. Stir until well blended. Beat, using an immersion blender on medium speed, for 2 minutes. Pour batter into the greased spring form. Sprinkle with Sweet Topping.
Place pan on tack in a slow cooker. Cover the cooker, placing 3 layers of paper towels under the lid. Cook on a high-heat setting until a toothpick inserted in the center comes out clean, for 3-3 ½ hours.
Turn off the slow cooker. Cool the baked cake on a wire rack. Remove the side of the pan and transfer the almond coffee cake to the serving platter.
In a small mixing bowl, combine caster sugar and 1-2 teaspoons of milk. Stir until sugar dissolves. Drizzle the glaze over the top of the cake. Sprinkle with almonds.
To make Sweet Topping: Cut butter into combined flour and sugar until crumbly.