Recipe: Crockpot Coffee Cake

Not only are we in the middle of a completely ridiculous heat wave (breaking records daily!) but our oven has been broken since before my birthday. I suppose the repair people are busy fixing other sorts of appliances right now. I’ve been craving baked goods, though. So I decided to try baking something in the crock pot.

You’ll need:
1. A crockpot / slow cooker / whatever they’re calling it these days. You could try this in a dutch oven, too.
2. A coffee cake recipe.
3. Fruit topping for the recipe (I used raspberries).
4. Parchment paper.
5. (optional) 100+ degree weather.

Mix up the coffee cake batter (preferably with an electric mixer—you don’t want to exert yourself in this weather). Line the crockpot with parchment. Pour in the batter, and spread evenly. Pour the fruit on top. Put the lid on the pot. Turn to ‘high’.

Feel free to set the cooker up as far from where you’ll be sitting as possible. It doesn’t give off a lot of heat, but there’s no reason not to move it out of the kitchen, even as far as the porch if you have shade and an outlet there.

Check back in 2 hours. The cake is done when it passes the toothpick test. Mine took 2.5 hours, but I turned the cooker down to low for the last 20 minutes because I was worried about overcooking the outside. I also tried propping the lid to vent a little at the end; it’s supposed to help brown the top.

There you have it, coffee cake in a heat wave.

2 responses to “Recipe: Crockpot Coffee Cake

  1. Brenda Peterson

    I am definitely going to try this. The slow cooker has been my best friend this summer!