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Slow-Cooker Classic Coffee Cake

Name: Slow-Cooker Classic Coffee Cake
Prep time: 20 min
Total time: 3 h
Yield: 12
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

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Prep 20 min
Total 3 hr 0 min
Servings 12

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Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker.

By Betty Crocker Kitchens

Updated Sep 20, 2016

Ingredients

Topping

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

Cake

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup sour cream
1/2 cup butter, melted
4 eggs

Glaze

1/2 cup powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla

Make With

Gold Medal Flour

Steps

1

Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
2

In medium bowl, stir Topping ingredients until crumbly. Set aside.
3

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.
4

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.
5

In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.

Tips from the Betty Crocker Kitchens

tip 1
For an even easier version, you can skip the glaze, and sprinkle powdered sugar on top of cooled cake.
tip 2
If preferred, 1/2 cup chopped toasted walnuts or pecans can be mixed into the topping mixture.

Nutrition

400 Calories, 18g Total Fat, 4g Protein, 53g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 170

Total Fat: 18g; 28%

Saturated Fat: 11g; 54%

Trans Fat: 1/2g

Cholesterol: 105mg; 34%

Sodium: 410mg; 17%

Potassium: 95mg; 3%

Total Carbohydrate: 53g; 18%

Dietary Fiber: 1g; 4%

Sugars: 30g

Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;