Slow Cooker Sour Cream Coffee Cake Recipe

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