Slow Cooker Sour Cream Coffee Cake Recipe

2020-07-02
  • Yield: 8 servings
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 3:00 h
  • Ready In: 3:10 h

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Nutritional Info

This information is per serving.

  • Calories

    244
  • Protein

    6.0 g
  • Carbohydrate

    23.9 g
  • Fat

    14.3 g
  • Cholesterol

    3.9 mg
  • Sodium

    477 mg
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Slow cooker sour cream coffee cake recipe. Very easy and tasty cream coffee cake with cranberry filling cooking in a slow cooker. Use 6-quart (6 L) slow cooker for this cake recipe.

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

Instructions:

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

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Ingredients

  • 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

Method

Step 1

In a mixing bowl, combine butter, applesauce, white and brown sugars. Beat until smooth.

Step 2

Stir in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.

Step 3

Spoon 1/3 of batter into greased and floured cake pan. Spoon 1/2 the Cranberry Filling over butter. Repeat layers, ending with batter.

Step 4

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.

Step 5

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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