Slow Cooker Sour Cream Coffee Cake Recipe2021-07-02
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat1.2 g
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
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 the cranberry mixture from the heat.
Set aside and allow to cool completely.
Slow Cooker Sour Cream Coffee Cake Recipe
You may also like
- 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, and 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 the batter into greased and floured cake pan. Spoon 1/2 the Cranberry Filling over the batter. Repeat layers, ending with batter.
Place pan on rack in a slow cooker. Cover and cook on a high-heat setting for 3 hours or until a toothpick inserted in the center of the cake comes out clean.
Turn off the slow cooker. Cool cake on a wire rack for 10 minutes. Transfer to a serving plate. Sprinkle with powdered sugar. Serve warm.