Crock-Pot Crumb Coffeecake
My daughter was watching me as I was making this coffeecake. She asked about the topping being so dry. I explained to her that is what makes the “crumb” portion and it would mix in nicely with the batter once it was cooked.
After I sprinkled the topping on, I took a spoon and pushed the spoon into the batter all around the casserole dish. She again asked why I was doing this to the batter. The spoon pushes the crumb topping into the batter giving the end coffeecake a nice inside and outside texture.
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Crock-Pot Crumb Coffeecake
Delicious crumb coffeecake made in the slow cooker. Ready in 2 hours.
Ingredients
Crumb Topping
- 2 1/2 Cups All Purpose White Flour
- 1 1/4 Cups White Sugar
- 2 Teaspoons Ground Cinnamon
- 1/2 Cup Unsalted Butter melted
- 2 Teaspoons Vanilla Extact
- 1/4 Teaspoon Salt
Cake Mix
- 2 Cups All Purpose White Flour
- 1 Cup Sour Cream
- 1 Cup White Sugar
- 2 Medium Eggs
- 1/2 Cup Unsalted Butter melted
- 1 Teaspoon Vanilla Extact
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
Instructions
- In a bowl, mix the ingredients for the crumb toppings. Set aside.
- In a second larger bowl, mix the butter and sugar together.
- Add the eggs in one at a time, mixing after each egg is added.
- Mix in the vanilla and sour cream.
- Add in the remaining ingredients.
- Cut a sheet of parchment paper long enough to cover the bottom of the crock-pot (need 4 qt or larger) and the sides. Fit the parchment paper in the bottom of the crock-pot.
- Pour the cake mix in the crock-pot.
- Sprinkle the crumb topping on top of the batter.
- Cover and Cook on HIGH for 2 hours or or until a toothpick inserted in the middle of the cake comes out clean.
- Remove the parchment paper and the crumb cake from the crock-pot. Slice and serve with coffee.
Tried this recipe?Let us know how it was!
