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!