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Slow-Cooker Apple Cake
cups Gold Medal™ all-purpose flour
cup packed dark brown sugar
teaspoons ground cinnamon
teaspoon baking soda
teaspoon baking powder
teaspoon ground nutmeg
teaspoon ground cloves
cup unsweetened applesauce
cup butter, melted
cup dried apple slices, coarsely chopped
Cool Whip™ frozen whipped topping, thawed, if desired
Spray 5-quart slow cooker with cooking spray. Place 2 (30-inch-long) strips of cooking parchment paper in X pattern in bottom and up side of slow cooker; line bottom of slow cooker with cooking parchment paper. Spray paper with cooking spray.
In medium bowl, stir together flour, brown sugar, cinnamon, baking soda, baking powder, salt, nutmeg and cloves with whisk. In small bowl, mix applesauce, buttermilk, melted butter, vanilla and egg. Add applesauce mixture to flour mixture, stirring until smooth. Stir in dried apples. Pour batter into slow cooker and spread in even layer.
Cover; cook on High heat setting 1 hour to 1 hour 30 minutes or until puffed and toothpick inserted in center comes out clean. Cut into wedges. Serve warm; top with whipped topping.
No nutrition information available for this recipe.
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