Do you love coffee cake? Then you will want to check out this Crock Pot Glazed Coffee Cake from Gooseberry Patch’s Slow-Cooker Christmas Favorites! Delicious!
Aunt Lou here.
This Crock Pot Glazed Coffee Cake is soooooooooo good! It is so moist and delicious. Bonus: It is fun to make with kids!
Ryder was loved helping me mix up the topping. And believe it or not, he did a great job!
Crock Pot Glazed Coffee Cake
Did you happen to see the #recipesthatflop pic that we posted from Instagram? If not, here ya go!
Yep. That was me.
Let me tell you what all you are seeing here folks. Burnt edges…not chocolate…and a center that is so far from done!
How did this happen? How is it that both pictures above are of the exact same recipe? Welp folks, I got busy and forgot it the first time.
I didn’t keep a close eye on it even though it was my first time making it. My mother-in-law was over, and I was cooking like a madwoman while I had someone to help with the kids. I didn’t check it like I should have, and I used a crock pot that cooks hot. I knew better on all accounts!
So here is your PSA for the day: A GREAT recipe can be ruined if your timing is off. And take heart, because I cook at least 3-4 recipes a week in my crock pot, and even I can flop the pot. My second attempt came out perfect!
- 3½ c biscuit baking mix, divided
- 1½ c sugar
- 1 c vanilla yogurt
- 2 eggs, beaten
- 2 t vanilla
- ½ c brown sugar, packed
- 1 t cinnamon
- 1 c powdered sugar
- 2-4 T milk
- Spray your crock pot with cooking spray
- Cut a piece of parchment paper to fit the bottom of your crock pot and place in the bottom of your crock pot
- Spray the top of your parchment paper with cooking spray
- Pour your 3 cups of your biscuit baking mix, sugar, yogurt, eggs and vanilla in a bowl and mix well
- In another bowl, mix together your remaining biscuit baking mix, cinnamon and brown sugar
- Spread half of your batter in the bottom of your crock pot
- Cover with half of your brown sugar mixture
- Spoon the rest of your batter on top of the sugar mixture
- End with the remaining brown sugar mixture
- Place two paper towels under the lid of your crock pot
- Cover and cook on high for 1½ - 2 hours until it passes the toothpick test
- Let your cake stand for 10 minutes
- Take a spatula and run around the edge of the cake to separate the cake from your crock pot
- Flip out onto a plate and take your parchment paper off the bottom
- Flip onto a serving platter
- Mix together your powdered sugar and enough milk to make a drizzle
- Drizzle glaze over cake
When this recipe came out as perfection, I used my Hamilton Beach Programmable Insulated Slow Cooker. The non-stick insert not only let the cake come out in one piece, but it is so light that it was easy to flip the cake out. Any 5-6 quart slow cooker will work…just watch your time. Trust me!
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