This Crock Pot Apple Coffee Cake is the perfect treat for breakfast, brunch or as a dessert! The apple cinnamon flavor will have everyone asking for more!
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Aunt Lou here.
We were hosting our small group at our house this week, so I thought I’d try out this yummy Crock Pot Apple Coffee Cake from Gooseberry Patch’s Busy-Day Slow Cooker and then have the leftovers for breakfast the next morning! Perfect!
Crock Pot Apple Coffee Cake Notes:
- I used Cassie (my 9 x13 casserole slow cooker made by Crock Pot) for this recipe and it was perfect. If you don’t have your very own Cassie yet, the cookbook suggests a 4-quart slow cooker.
- There is an optional ingredient in this recipe that I did not use (1/4 cup chopped pecans). You see, I thought I had pecans when I bought all the other ingredients for this recipe only to come home and find that I actually did not. So if you like a little crunch, go for it!
- I altered this recipe a bit. You see, I like my topping on my coffee cakes, so I added a topping to this that you can use or not use. Make this recipe fit your tastes and preferences!
- While this Crock Pot Apple Coffee Cake is not a turn it on and walk away recipe, it is SO worth it! Since this is a cake, you will want to use paper towels under your lid to catch condensation, but there is a bunch of condensation, so watch your paper towels, change them periodically, if needed, and wipe the moisture off your lid while you’re at it.
- 1/2 cup butter softened and divided
- 21 oz can apple pie filling
- 1 cup and 3 tablespoons light brown sugar packed and divided
- 2 tablespoons cinnamon divided
- 18.5 oz yellow cake mix
- 2 eggs beaten
- 1/2 cup sour cream
- 1/2 cup evaporated milk
- cup Optional: 1/4 chopped pecans
- Topping: whipped cream
Take one tablespoon of your softened butter and spread all around the bottom and sides of your crock pot
In a bowl, mix together your apple pie filling, 3 tablespoons of brown sugar and 1 teaspoon of cinnamon
Take 1/2 of your apple mixture and spread across the bottom of your crock pot
In a different bowl, mix together your dry cake mix, eggs, sour cream, evaporated milk, 4 tablespoons of butter and the rest of your cinnamon very well
Take 1/2 of your batter and gently spread over your apple mixture
Repeat your layers
Cut together your remaining butter and brown sugar and sprinkle on top
If you want pecans, sprinkle those on top of everything
Place 2-4 paper towels under your lid, cover and cook on high for 4-6 hours until cake is done in the middle
Periodically check your paper towels to make sure they are not dipping down into the cake and remove moisture from your lid.
Serve warm with whipped cream