Slow Cooker Apple Crisp Coffee Cake Recipe 455

CROCK POT APPLE COFFEE CAKE

Steps:

• Take one tablespoon of your softened butter and spread all around the bottom and sides of your crock pot
• In a bowl, mix together your apple pie filling, 3 tablespoons of brown sugar and 1 teaspoon of cinnamon
• Take 1/2 of your apple mixture and spread across the bottom of your crock pot
• In a different bowl, mix together your dry cake mix, eggs, sour cream, evaporated milk, 4 tablespoons of butter and the rest of your cinnamon very well
• Take 1/2 of your batter and gently spread over your apple mixture
• Repeat your layers
• Cut together your remaining butter and brown sugar and sprinkle on top
• If you want pecans, sprinkle those on top of everything
• Place 2-4 paper towels under your lid, cover and cook on high for 4-6 hours until cake is done in the middle
• Periodically check your paper towels to make sure they are not dipping down into the cake and remove moisture from your lid.
• Serve warm with whipped cream

SLOW-COOKER APPLE CRISP COFFEE CAKE

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 PUDDING CAKE

Steps:

• In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.

SLOW COOKER APPLE CRISP

Steps:

• Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
• Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

SLOW COOKER APPLE CRISP COFFEE CAKE RECIPE - (4.5/5)

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.

APPLE CRUMBLE COFFEE CAKE

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.