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!
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!
Crock Pot Glazed Coffee Cake Recipe
Note: Scroll to the bottom of the post for the printable recipe
Ingredients for Crock Pot Glazed Coffee Cake
- 3 1/2 c biscuit baking mix divided
- 1 1/2 c sugar
- 1 c vanilla yogurt
- 2 eggs beaten
- 2 t vanilla
- 1/2 c brown sugar packed
- 1 t cinnamon
- 1 c powdered sugar
- 2-4 T milk
How to Make Crock Pot Glazed Coffee Cake
- 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 toether 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 1 1/2 – 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
Crock Pot Glazed Coffee Cake Notes:
- 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!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Glazed Coffee Cake
Ingredients
- 3 1/2 c biscuit baking mix divided
- 1 1/2 c sugar
- 1 c vanilla yogurt
- 2 eggs beaten
- 2 t vanilla
- 1/2 c brown sugar packed
- 1 t cinnamon
- 1 c powdered sugar
- 2-4 T milk
Instructions
- 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 1 1/2 - 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
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This recipe looks amazing! I made Chocolate Cherry Heaven over the weekend and it was fantastic. I have one question… most of your recipes say they will work fine in a 5-6 quart crock. I have a 4 quart round and a 7 quart oval. Should I err on the side of smaller or larger for this cake?
I’m glad you liked the Chocolate Cherry Heaven! We LOVED it! I would use your 7 quart. This recipe was pretty tall in my 6 quart, so I am not sure it would fit in a 4 quart. As always, watch it closely the first time. (I know this firsthand! haha)
Thank you! Can’t wait to try this one.
I have all the items to try this, except the vanilla yogurt. Anything else I could use as a substitute so I don’t have to run to the store? 🙂
I haven’t tried it with anything other than yogurt, but either sour cream or applesauce might work. Let me know how it turns out. Enjoy!
Let me see if I understand the flipping part correctly. The first time you flip it will be bottom side up, and the second flip it will be right side up. Looks tasty. T Y
Hi Vicky!
You are correct! The first flip is to get it out of your crock pot, but since it is now upside down, you will need to flip it again to make it right side up. Enjoy!
Aunt Lou