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Slow-Cooker Classic Coffee Cake
Slow-Cooker Classic Coffee Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Slow cooker cinnamon butter coffee cake: Aromatic and easy to make at home.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 tablespoons butter, softened
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 4 eggs
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk
  • 1/4 teaspoon vanilla
Instructions:
  • Place a single sheet of cooking parchment paper in the bottom and along the sides of a 5-quart oval slow cooker, then spray with cooking spray.
  • Mix the Topping ingredients in a medium bowl until crumbly, then set aside.
  • Combine Cake ingredients in a large bowl until well mixed, then transfer the mixture into a slow cooker. To avoid condensation dripping onto the cake, place a clean dish towel under the slow cooker's cover. Cook on High for 1 hour. Rotate the ceramic insert 180 degrees and sprinkle the topping over the cake. Continue cooking on High with the dish towel under the cover for 30 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
  • Remove the ceramic insert from the slow cooker and place it on a cooling rack. Let it sit for 10 minutes. Using parchment paper, gently lift the cake out of the ceramic insert and place it on the cooling rack. Allow the cake to cool completely, approximately 1 hour, then discard the parchment paper.
  • Whisk Glaze ingredients in a small bowl until silky. Pour over cake.

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