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!
Crock-Pot 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 5 or 6 quart slow cooker but my preferred method is to use a loaf pan that fits inside my oval slow cooker and there is enough batter for 2 batches in a loaf pan. I either cook one, pull it out and cook the other, or because I am a Crock-Pot Lady I use two slow cookers at a time.
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!
Watch The Crock-Pot Crumb Coffeecake Video:
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Rate this recipe!
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| Servings | 12people |
| Prep Time | 30minutes |
| Cook Time | 1.5 - 2hours on HIGh |
- Crumb Topping
- 2 1/2 cups All-Purpose Flour
- 1 1/4 cups Granulated Sugar
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 cup Butter melted
- 2 teaspoons Pure Vanilla Extract
- Cake
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Butter softened
- 1 cup Granulated Sugar
- 2 whole Eggs
- 1 cup Sour Cream
- 2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
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Ingredients
Servings: people
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- 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 two loaf pans that fits inside your slow cooker. Add half of the cake batter to each pan.
- Sprinkle half of the crumb mixture evenly over the top of each cake.
- Place one loaf pan inside the slow cooker and 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.
- Remove the first cake from the slow cooker and allow it to cool before serving.
- Repeat the cooking process with the second cake.
Remember, whenever a recipe calls for a cooking range time, always cook for the shortest amount of time given (in this recipe 1 1/2 hours), check the food to see if it is done and then, only cook for the additional time if needed.
Recipe Collections:
| Breakfast Crock-Pot Recipes | Cinnamon Slow Cooker Recipes |
| Dessert Slow Cooker Recipes | American Crock-Pot Recipes |
| Coffee Cake Crock-Pot Recipes | 6 Quart Slow Cooker Recipes |
Products Used In This Crock-Pot Crumb Coffeecake Recipe:
Yvette says
April 22, 2012 at 4:00 PMI am lactose intolerant, any ideas for a sour cream substitute??
Lady Sarah says
April 22, 2012 at 5:51 PMIf 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 Sarah
Lady Heidi says
April 23, 2012 at 9:08 AMI 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.
Katie says
September 28, 2012 at 5:24 PMI 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. 🙂
Ashleysh22 says
October 7, 2012 at 3:34 PMI 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
October 8, 2012 at 12:30 PMI 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!
Diana says
February 26, 2013 at 2:13 PMWe made this last night – it was wonderful! Thank you!!
Barbara Atkinson says
October 11, 2018 at 3:00 PMThis 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
October 14, 2018 at 11:14 AMThis is the same recipe as in the video.