The sour cream in the batter is the key ingredient to this moist and tender recipe for Crock-Pot Crumb Coffeecake. Bake this delicious coffee cake for breakfast, dessert or just to snack on!
Slow Cooker Crumb Coffeecake
There is nothing like a generous slice of coffeecake with a cup of coffee (of course) for breakfast in the morning. It honestly is one of my favorite breakfast treats.
I don’t have it often because let’s face it, cake is not the most healthiest breakfast option but when I am feeling like a little sweet treat or I am expecting company over for breakfast or brunch a coffeecake is fun to make.
I decided to set out on a mission to make a delicious and easy coffeecake in my slow cooker. After several tries this recipe was the winner.
The cake is enriched with sour cream which makes it nice and moist and the crumb topping is just perfect with it’s lovely hint of cinnamon.
You can either make this recipe straight in the stoneware insert of a 3.5 quart casserole slow cooker OR a 6 quart slow cooker (or larger).
The cake cooks in the slow cooker for 1 1/2 to 2 hours so you can get up early and have this ready for breakfast. But I personally like to make it the night before. Right after dinner I will whip this up and let it cook. That way I can wrap it up in plastic wrap and let it sit out overnight.
I find it actually tastes better the next day.
A big cup of your favorite coffee and you have a wonderful sweet breakfast treat.
Or serve it for dessert or just as a snack!
Crock-Pot Crumb Coffeecake Recipe
- 2 ½ cups All-Purpose Flour
- 1 ¼ cups Granulated Sugar
- ½ teaspoon Salt
- 1 ½ teaspoons Ground Cinnamon
- ½ cup Butter (melted)
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Pure Vanilla Extract
- ½ cup Butter (softened)
- 1 cup Granulated Sugar
- 2 whole Eggs
- 1 cup Sour Cream
- 2 cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- In a medium mixing bowl, combine the flour, sugar, salt and cinnamon until mixed.
- Add the melted butter and vanilla extract. and mix with a fork until the mixture is very crumbly. Set aside.
- In a large mixing bowl, add the sugar and butter and cream together with a hand mixer.
- Add eggs one at a time mixing after each one.
- Add in the vanilla and sour cream, mix well.
- Add in the dry ingredients all at once and mix until combined.
- Butter or spray with non-stick cooking spray the bottom and sides of a 3.5 quart casserole slow cooker OR a 6 quart or larger oval or round slow cooker.
- 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!
I am lactose intolerant, any ideas for a sour cream substitute??
Lady Sarah says
If you have issues, even though it will have been cooked.
There is a lactose Free Sour Cream, although I would imagine it would be hard to find http://greenvalleylactosefree.com/products/sour-cream.php
and maybe you could try lactose free yogurt. I can’t guarantee that would work though.
I have a daughter who is lactose intolerant..so I sympathize.
Lady Heidi says
I am lactose intolerant as well, however I find that dairy in cooked products does not seem to bother me at all. However if you are avoiding dairy altogether I would think you could use applesauce as a replacement for the sour cream. I have a banana bread recipe that calls for sour cream and if I am out I have had luck using applesauce instead.
I constantly replace milk/sour cream in cake mixture with juice. I was just thinking about replacing pineapple juics to this one as I don’t have sour cream. 🙂
I don’t have a crockpot big enough to fit a pan inside of…. could I bake it in the oven? how long? would I have to alter the ingredients? this just looks so tasty and my husband LOVES coffee cake!
Lady Katie says
I have never cooked a this coffee cake in the oven. Doing a basic internet search I am seeing 20 minutes as a common number. And cooking it at 225 degrees. But again, I have never done this before. Let us know if you get an answer!
We made this last night – it was wonderful! Thank you!!
Barbara Atkinson says
This recipe was shown on Facebook with a link to this page, but the video shows different instructions and a different coffee cake than the one on this page. Which cake is for this recipe?
Lady Heidi says
This is the same recipe as in the video.
I have the same 9×13 crock pot used in the video, what are the instructions to cook, as the video shows?
Crock-Pot Ladies says
Hi Angie, I have edited the recipe to better clarify how to make this recipe in the 3.5 quart casserole slow cooker pictured in the video.
Pam Harper says
I made this exactly as shown in the same crock pot and it did not turn out at all. Some of the cake batter squeezed up through the topping and never did cook through and it just seemed like there was just way too much of the crumb topping to cook correctly. I ended up cooking it an extra 40 minutes as I really couldn’t tell if it was cooked all the way through which caused the edges to basically burn (my fault-but as I said the cake batter squeezed through and wasn’t cooked). I ended up throwing it all away as it just wasn’t something I would want to take as a breakfast snack to our class.
Crock-Pot Ladies says
I am sorry this recipe didn’t work out for your Pam. Can you tell me what size slow cooker you cooked it in and perhaps and I can troubleshoot to see if there is a way to make sure it cooks better for you?