Friday, February 6, 2015

Crock Pot Coffee Cake

Having a baby means sometimes you wake up at 4 am. Since I used to wake up for the day at 5 am, after I've fed, changed and rocked Logan back to sleep, there's a good chance I'm up for the day (only to crash in a nap at 10 am, but that's neither here nor there). So if I'm going to be awake, I'd like to be productive and though making breakfast would be beneficial. It's been quite a while since I made banana bread in a crock pot and I've been toying with the idea of cake in the crock pot for a while. It's just so wild. So I got up one morning, quickly got a batter and struesel topping together and put this is the crock pot. By the time normal people wake up, it was ready and a nice treat for breakfast. The cake is tender, not soggy, sweet and perfectly adorned with struesel. The edges get a nice edge, but can easily get crusty so don't cook too long!

While I was feeding Logan one morning, I was looking for pancake recipes I could make for breakfast, but instead stumbled on this coffee cake recipe from Wanna Bite and decided to go that route since (theoretically) I could go back to bed after getting it started. Plus this was even quicker since it starts with a prepackaged baking mix (less stuff to pull out of the pantry, measure and put away.) I made a couple of adjustments, doubling up the streusel topping, adding baking spice to the bake batter, and forgoing the glaze. I also added a bit of butter to the streusel topping because I wanted to make sure it got that gooey caramel-like goodness. The result was delicious.  I'll make this again, but really I can't wait to try some other cake recipes in my crock pot.

Crock Pot Coffee Cake


1 3/4 cups baking mix, divided
3/4 cup sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking spice
1/4 cup brown sugar, packed
2 Tablespoons butter, cold and diced
2 teaspoons cinnamon

In a medium bowl, combine 1 1/2 cups baking mix, sugar, sour cream, eggs, vanilla and baking spice until a thick batter forms. Set aside.

Place remaining 1/4 cup of baking mix, brown sugar, butter and cinnamon. Using a pastry cutter, two forks or your fingers, mix together until mixture is sandy in texture.

Liberally spray a 4 quart crock pot with cooking spray. Spread 1/2 the cake batter in the bottom of the crock pot. Sprinkle about 1/2 the struesel mixture on top of the batter and repeat with another layer of batter and struesel.

Cover and cook on high for 1 1/2 to 2 hours. Cake is done when a tester inserted in the center comes out clean and top is set. Test after 1 1/2 hours to avoid burning edges.

To remove from crock pot, place a plate over the stoneware and invert. Then place another place on top of the inverted cake and flip over. Slice and serve.

Makes 1 cake, about 10 pieces.

Happy Baking,
The Cookie Princess

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