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Spoon apple & cranberry topping into bottom of slow cooker and spread evenly to distribute. Spoon coffee cake batter over topping and spread to cover all the topping. Cover and cook on HIGH for 2 - 3 hours or until a toothpick inserted in the middle of the cake comes out clean. Remove lid from slow cooker and turn off.

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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.

Crock Pot Coffee Cake The Farmwife Cooks

Instructions. Coat the inside of a 6 quart slow cooker with the melted butter. In a mixing bowl, combine the cake dry ingredients (carbquick, sugar substitute and salt). Add water and egg and combine until dough forms. Press cake batter evenly into the buttered crock.

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Make the cake: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar. Mix on medium-high until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the eggs, one at a time until fully incorporated, scraping down the sides of the bowl with a spatula after each addition.

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Add the greek yogurt, apple sauce, vanilla and almond extracts and mix until you have a mixture that resembles a shaggy dough or stiff batter. Using a rubber spatula scoop half of the batter into the prepared slow cooker and spread as evenly as possible. Sprinkle the fresh raspberries evenly over the dough.

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In a medium bowl, stir Topping ingredients until crumbly. Sprinkle on top of the cake. Replace the towel and cook on High heat setting for another 30 minutes to 1 hour or until toothpick inserted into the center comes out clean. Once done, transfer the ceramic insert from the slow cooker to a cooling rack.

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Combine batter ingredients in a separate bowl; mix well. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter (optional: Top with nuts of your choice). Cover. Cook on High for 2 to 2 1/2 hours. Invert on to a plate and serve immediately.

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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.

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Blend ¼ cup baking mix, brown sugar, and cinnamon in a small bowl and set aside. 3. Combine remaining 1 ½ cups bakig mix, granulated sugar, yogurt, egg, and vanilla in a medium bowl and mix until blended. Spoon half of batter into slow cooker. Sprinkle half of cinnamon sugar mixture over top. Repeat with remaining batter and cinnamon-sugar.

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Fold in the fresh. blueberries. 3.In your 4qt crock pot, line the bottom with parchment paper so that it is easy to pull your coffee cake out at the end to cut. 4. Put the sheet of parchment over the crockpot and cut it to the shape of the crock pot. Then spray the top of the parchment in the crockpot with olive oil spray.

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Sprinkle the crumb mixture evenly over the top the batter. Cover and cook on HIGH for 1 1/2 to 2 hours or until a toothpick inserted in the middle of the cake comes out clean. Turn the slow cooker OFF and allow the coffee cake to cool in the slow cooker for 10 minutes with the lid removed before serving. Serve and enjoy!

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Swirl into batter with a knife. Mix together remaining 1/4 c melted butter and 3/4 c brown sugar and plop on top of cake batter for topping. Cover tightly with aluminum foil. Pour your hot water into your crock pot. Place your dish into your crock pot. Cover and cook on high for 3-4 hours.

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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.

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Mix the cake mix, pudding, oil, milk, sour cream and eggs for a couple minutes with an electric mixer. Pour half of the batter in the bottom of a greased 6 quart slow cooker. In a small bowl, combine the sugar, pecans and cinnamon. Sprinkle half of the sugar mixture over the cake mixture in the crock pot. Add the rest of the batter and sprinkle.

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For The Coffee Cake. Spray a 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker with non-stick cooking spray and set aside. In a medium mixing bowl combine together the dry ingredients in the coffee cake - flour, sugar, baking powder, salt and pumpkin pie spice. In another medium mixing bowl combine together the wet.