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crock-pot crumb coffeecake

Crock-Pot Crumb Coffeecake

Delicious crumb coffeecake made in the slow cooker. Ready in 2 hours.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Breakfast
Cuisine American
Servings 6 People

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.
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