Crockpot Coffee Cake with Cinnamon Streusel
Crockpot coffee cake is a moist, tender cake with a thick cinnamon streusel, baked in the slow cooker. It is a great way to make breakfast for a crowd without turning on the oven, and the kitchen smells like cinnamon for hours.
10
servings20
minutes2
hours30
minutesA sour cream cake batter is layered with a brown sugar and cinnamon streusel and baked in the slow cooker on a parchment sling. The paper towel under the lid keeps the top from getting wet.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream
1/4 cup milk
2 teaspoons vanilla extract
3/4 cup light brown sugar, packed
1 tablespoon ground cinnamon
1/3 cup all-purpose flour, for the streusel
4 tablespoons cold butter, cubed
1/2 cup chopped pecans, optional
Directions
- Line a 6-quart slow cooker with a parchment sling and spray it lightly with nonstick spray.
- Mix the brown sugar, cinnamon, 1/3 cup flour and the cold butter with your fingers until crumbly. Stir in the pecans. Set aside.
- Whisk the 2 cups flour, granulated sugar, baking powder, baking soda and salt in a bowl.
- Beat the softened butter and eggs in a large bowl until smooth. Mix in the sour cream, milk and vanilla.
- Fold the dry ingredients into the wet until just combined. The batter will be thick.
- Spread half of the batter in the cooker. Sprinkle with half of the streusel.
- Add the rest of the batter and spread gently. Top with the rest of the streusel.
- Lay a folded paper towel across the top of the cooker and set the lid on top to catch condensation.
- Cook on HIGH for 2 to 2.5 hours. A toothpick in the center should come out clean, and the edges should be set.
- Remove the lid and let the cake sit for 15 minutes. Lift it out with the parchment sling and slice.
Notes
- Do not open the lid for the first 90 minutes. If your cooker runs hot, check at 2 hours. Use Greek yogurt for sour cream. Keeps 3 days at room temperature, covered. Freeze slices for up to 2 months.
Why a cake bakes well in a slow cooker
The slow cooker works like a gentle steam oven. Heat comes from the sides and bottom, so the cake bakes evenly and stays very moist. A sour cream batter is perfect for this, since it is dense enough to stay tender and rich enough to resist drying.
You will not get a crisp top like you would from an oven, but you do get a soft, pudding-like crumb and a streusel that melts into a sweet cinnamon ribbon. It is easy for brunch, because you can bake it while you do something else.
The slow cooker makes it practical for a crowd, too. You can mix the batter the night before, keep the streusel in a jar, and have a hot cake on the table soon after everyone wakes up.
Ingredient notes
Sour cream: It gives the cake its soft, tender crumb and a slight tang. Full-fat is best. Greek yogurt works as a swap.
Butter: Use unsalted and let it soften at room temperature, so it mixes smoothly into the batter.
Brown sugar and cinnamon: They make the streusel. Use fresh cinnamon for the best flavor.
Pecans: They add crunch. The streusel is just as good without them if you have nut allergies.
Baking powder and soda: Check the dates. Old leavening leaves a flat, dense cake.
Tips for a cake that is cooked through
Use a parchment sling: Fold a long strip of parchment and press it into the cooker so the ends hang out. It lets you lift the whole cake out in one piece.
Cover with a paper towel: The most common mistake is letting condensation drip onto the cake. A folded paper towel under the lid absorbs it and keeps the top dry.
Do not peek: Opening the lid lets out heat and can make the center sink. Wait at least 90 minutes before checking.
Do not overmix the batter: Stir only until the flour disappears. Beating it makes a tough, rubbery cake, which is the second most common problem after a wet top.
Swaps and variations
Add a cup of blueberries tossed in a spoonful of flour to the batter for a berry coffee cake. Use chopped apples with the cinnamon layer for an apple version. Swap the pecans for walnuts or leave them out. Do not use a very large cooker, since the batter spreads thin and bakes unevenly, so keep to a 6-quart size or smaller.
For a glaze, whisk a half cup of powdered sugar with a tablespoon of milk and a drop of vanilla, and drizzle it over the warm cake. It sets in a few minutes and gives a bakery finish.
What to serve with it
Serve warm slices with hot coffee or tea, a bowl of fresh fruit and scrambled eggs for a full brunch. A dollop of whipped cream or a drizzle of vanilla glaze makes it a dessert.
Cut the cake into squares and serve it from the cooker insert at a brunch buffet, with a stack of small plates and forks. It stays warm for another hour on the WARM setting.
Storing the cake
Cover the cake and keep it at room temperature for up to 3 days. In a warm kitchen, store it in the fridge.
Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature and warm in the microwave for 15 seconds to bring back the soft crumb.
Crockpot Coffee Cake with Cinnamon Streusel at a glance
- Prep time: 20 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 10 servings
- Ingredients: 15, led by all-purpose flour, granulated sugar, baking powder, baking soda
Tips for Crockpot Coffee Cake with Cinnamon Streusel
Do not open the lid for the first 90 minutes. If your cooker runs hot, check at 2 hours. Use Greek yogurt for sour cream. Keeps 3 days at room temperature, covered. Freeze slices for up to 2 months.
Crockpot Coffee Cake with Cinnamon Streusel FAQ
How long does Crockpot Coffee Cake with Cinnamon Streusel take?
Crockpot Coffee Cake with Cinnamon Streusel takes 2 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Crockpot Coffee Cake with Cinnamon Streusel serve?
This recipe makes 10 servings.
What do I need to make Crockpot Coffee Cake with Cinnamon Streusel?
15 ingredients, led by all-purpose flour, granulated sugar, baking powder, baking soda. Amounts are in the recipe card above.
