Make this delicious Crock-Pot Apple Cranberry Coffee Cake for breakfast or brunch any time of the year. But it is perfect Christmas morning!
Crock-Pot Apple Cranberry Coffee Cake
Apples and cranberries just scream Autumn to me and I love the combination. This coffee cake is simple to prepare and is a nice dish to serve for breakfast or brunch. Because this coffee cake cooks in the Crock-Pot for 2+ hours you are going to either want to start it early in the morning or make it up the night before. I either put it together and cook it after dinner, and then put it in the fridge and warm it up in the morning or I start it in the morning and we have a brunch and serve a larger meal along side. This is also nice to take to potlucks or give as a little treat to a new mommy or someone sick and needing something home cooked. I also think this would make a lovely Christmas brunch dish!
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| Servings | 10People |
| Prep Time | 20Minutes |
| Cook Time | 2 - 3Hours On HIGH |
- Apple Cranberry Topping
- 21 Ounces Canned Apple Pie Filling
- 1 Teaspoon Ground Cinnamon
- 1/4 Cup Brown Sugar Packed
- 1 Cup Sweetened Dried Cranberries
- Coffee Cake
- 18.25 Ounces Spice Cake Mix
- 2 Large Eggs
- 1/2 Cup Sour Cream
- 3 Tablespoons Unsalted Butter Melted
- Icing
- 1/2 Cup Powdered Sugar
- 1/4 Teaspoon Pure Vanilla Extract
- 1 Tablespoon Milk Or Cream
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Ingredients
Servings: People
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- In a medium mixing bowl, mix the apple pie filling, cinnamon, brown sugar and cranberries until well combined. Set aside.
- In a large mixing bowl, combine the spice cake mix, eggs, sour cream and melted butter and mix with a sturdy wooden spoon or spatula until everything is moistened and there are no lumps in the batter.
- Spray a 6 quart or larger oval slow cooker OR a 3.5 quart casserole slow cooker with non-stick cooking spray or grease with a little softened butter.
- 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. Run a butter knife along the edges of the slow cooker to help release the cake.
- Let cake cool in slow cooker for 30 minutes and then run the knife around the edge again. Invert cake on a serving platter.
- In a small bowl mix together the powdered sugar, vanilla extract and milk or cream for icing until smooth.
- Drizzle icing over cake and serve with coffee or tea.
*If you do not have a spice cake mix handy, use a yellow cake mix and add a teaspoon of cinnamon. ** Crock-Pot temperatures can vary, mine took 2 1/2 hours to cook.
Linked up at: Make Ahead Meals For Busy Moms
I am always so impressed when I see desserts come out of a crock pot. That cake looks delicious!
Thanks for stopping by Kristen! It is amazing to me how versatile the crock can be!
Yes, this is one incredible recipe.. and from a crock pot, no less! Thanks.. 🙂