A wonderful and rich coffeecake that is perfect for breakfast, dessert or just as a snack. Sour cream makes the cake moist and the crumb topping has the perfect touch of cinnamon.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Breakfast, Desserts
Cuisine: American
Keyword: 10 Ingredients Or Less, Cinnamon, Coffee Cake, Sour Cream
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.
Cake
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!
Notes
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.