Slow Cooker Pumpkin Spice Coffee Cake #ImprovCooking

Slow Cooker Pumpkin Spice Coffee Cake is just what you need for Fall breakfast, brunch, or even dessert.

Slow Cooker Pumpkin Spice Coffee Cake

It’s time for the Improv Cooking Challenge again. This month’s theme is Sugar and Spice. I normally don’t post twice in one day but there were a couple of mishaps that kept me from posting yesterday. I’ll get to those a bit later.

I like making sweet breakfast and brunch items like cinnamon rolls and almond poppy seed muffins once in a while. I also like picking up a coffee cake from the bakery department on occasion. Until I made this coffee cake I don’t think I had made one at home. If I have it’s been years and years ago.

You may be wondering why would you bake something in the slow cooker instead of the oven? I live in Alabama where even though the calendar says “Fall” the weather says “Summer.” The air conditioner is still running so I’m still trying to heat the kitchen up too much.

Other reasons to bake things in your slow cooker include it frees up oven space and the baking time is a bit more forgiving. Baking something in the oven for five minutes longer than the recipe calls for can result in burned food but not necessarily so in the slow cooker.

One thing that isn’t so forgiving is forgetting to plug the slow cooker into the outlet. Yep, I did that. I had the batter and scrumptious crumb topping in the insert, paper towels over the top to absorb extra condensation, and had the slow cooker turned on high.

Thirty minutes later when I realized I should be starting to smell the pumpkin pie spice I realized I wasn’t 100% certain I had plugged the slow cooker back in after I used the waffle iron. I hadn’t and of course, the counter my slow cooker is on is very close to the south facing kitchen window. The butter in the topping had softened quite a bit so my topping didn’t turn out quite as nice as I had hoped.

The butter in the topping had softened quite a bit so my topping didn’t turn out quite as nice as I had hoped. But it still tasted fabulous. To keep that from happening again the next time I make Slow Cooker Pumpkin Spice Coffee Cake I’m going to make sure to put the butter for the topping in the freezer for about 30 minutes.

5 from 1 vote
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Slow Cooker Pumpkin Spice Coffee Cake

Course Breakfast
Cuisine American
Prep Time 20 minutes
Total Time 1 hour 50 minutes
Author Micha M

Ingredients

For the cake batter:

  • 2 cup all purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 whole egg
  • 3/4 cup milk
  • 1 teaspoon vanilla

For the crumb topping

  • 1 1/8 cup all purpose flour 1/8 cup equals 2 Tablespoons flour
  • 3/4 cup light brown sugar
  • 1/2 cup butter, cut into small pieces
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons pumpkin pie spice

Instructions

  1. Spray the insert of a 4 quart or larger slow cooker or line with a disposable slow cooker line

For the cake batter:

  1. In a large bowl, whisk together the 2 cups flour, white sugar, baking powder, and salt

  2. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs

  3. Crack egg into a measuring cup and add 3/4 cup milk, adding more if needed, for milk to reach the 1 cup line

  4. Add vanilla to the milk and egg and pour into the flour bowl

  5. Stir until the batter is mixed well with no pockets of dry ingredients

  6. Spread into slow cooker

For the crumb topping

  1. In a large bowl mix the 1 1/8 cup flour, brown sugar, and pumpkin pie spice

  2. Add the butter and vanilla to the bowl and cut the butter into the flour and sugar using two knives or a pastry blender until coarse crumbs are formed

  3. Sprinkle crumbs over coffee cake batter

  4. Place paper towels over the top of the slow cooker and add lid

  5. Cook on high for 1 1/2 to 2 1/2 hours or until tester comes out with fine crumb

Recipe Notes

Cake layer adapted from All Recipes Crumb adapted from Midnight Baker

If You Like Slow Cooker Pumpkin Spice Coffee Cake You May Like These:

Cinnamon Pecan Biscuit Twists are great for breakfast or brunch. #SweetEatsHolidayTreats

Cinnamon Pecan Biscuit Twists

Pumpkin Spice Sweet Rolls
This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

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Comments

  1. This sounds perfect for breakfast! I love having coffee cake…with hot tea. Maybe irreverant to the old coffee cup, but it is what it is!

  2. This sounds fabulous! I love the combination and I would be so happy to be served this for breakfast any time!

  3. Great minds…coffee cakes are such a great recipe to make. I have never made a dessert in the crockpot. Looking forward to trying something new.

  4. I love new uses for my slow cooker! Your tease on Instagram for this didn’t disappoint!

  5. So genius to use that slow cooker for coffee cake! I think I will try this for Thanksgiving morning brunch with my house full of guests. Thanks!

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