SLOW COOKER APPLE CRISP COFFEE CAKE RECIPE - (4.5/5)
Provided by GratefulSea
Number Of Ingredients 18
Steps:
- Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter. In small bowl, mix Apple Mixture ingredients; set aside. To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside. In large bowl, mix Cake Batter ingredients until well combined. In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter. Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center. Turn off slow cooker. Remove cover; let stand 15 to 20 minutes. When ready to serve, invert coffee cake onto serving plate.
SLOW-COOKER APPLE CRISP COFFEE CAKE
So easy make Slow Cooker does work for you. Great on hot days.
Provided by Melissa Anderson
Categories Cakes
Time 4h5m
Number Of Ingredients 15
Steps:
- 1. Prepare a 5-6 quart slow cooker with nonstick spray or grease well with margarine. In small bowl, mix apple mixture ingredients: set aside
- 2. To make crumble mixture, in medium bowl, stir together oats,1/2 cup of brown sugar or Splenda brown sugar and the light salt. With a pastry blender or fork, cut in 1/2 cup of butter or light margarine until well combined. Set aside.
- 3. In large bowl, mix cake batter ingredients until well combined. In bottom of slow cooker, spread half of apple mixture. Top with half of crumble mixture and with half cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter
- 4. Cover: cook on high heat setting 3 hours to 3 hours 30 minutes or until cake is set in center Turn off slow cooker. Remove cover; let stand 15-20 minutes. When reading to serve, invert coffee cake onto serving plate. Serve: With light Cool whip or vanilla sugar-free icecream
SLOW COOKER APPLE CRISP WITH CAKE MIX
We absolutely love this stuff. We love the way the sauce caramelizes around the edges. I am going to make a bunch of copies of this recipe so everyone who tries it will quit asking for it.
Provided by thepaynebunch
Yield 12
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, and 2 teaspoons apple pie spice in a small bowl.
- Place apples in a large slow cooker. Stir in spice mixture and toss with lemon juice.
- Mix cake mix, brown sugar, and remaining apple pie spice together in a medium bowl. Stir in melted butter until thoroughly blended; mixture will be crumbly. Sprinkle over apples in the cooker.
- Cover and cook until apples are tender, on Low for 4 hours or on High for 2 hours. Partially uncover the slow cooker and continue to cook until the topping has hardened, about 1 hour more.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 82.1 g, Cholesterol 21.2 mg, Fat 12.9 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 5.6 g, Sodium 290.7 mg, Sugar 60.7 g
SLOW-COOKER CLASSIC COFFEE CAKE
Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
- In medium bowl, stir Topping ingredients until crumbly. Set aside.
- In large bowl, stir Cake ingredients until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
- In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 30 g, TransFat 1/2 g
APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
SLOW-COOKER APPLE CRISP COFFEE CAKE
Not only will it make your house smell heavenly, this harvest-style coffee cake will have everyone asking for seconds. Betty Crocker™ Super Moist™ yellow cake mix and apple pie filling team up for a dish that's perfect for brunch or dessert.
Provided by Corey Valley
Categories Breakfast
Time 3h50m
Yield 10
Number Of Ingredients 15
Steps:
- Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter.
- In small bowl, mix Apple Mixture ingredients; set aside.
- To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside.
- In large bowl, mix Cake Batter ingredients until well combined.
- In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter.
- Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center.
- Turn off slow cooker. Remove cover; let stand 15 to 20 minutes.
- When ready to serve, invert coffee cake onto serving plate.
Nutrition Facts : Calories 530, Carbohydrate 81 g, Cholesterol 85 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 56 g, TransFat 1/2 g
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