Slow Cooker Coffee Cake

Print Recipe

5 from 1 vote

Prep Time10

Cook Time2 30

Course: Baking, Breakfast, Dessert

Cuisine: Baking, Dessert

Keyword: cinnamon coffee cake, coffee cake, crockpot recipes

Servings: people

Equipment

7-quart slow cooker

Ingredients

Cinnamon Streusel:

1 ¼ tsp cinnamon
¼ cup low-fat butter substitute (I used I Can’t Believe It’s Not Butter Light)
½ cup zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit sweetener)
¼ cup all-purpose flour
1 tsp unsweetened cocoa powder

Coffee Cake Batter:

2 ½ cups all-purpose flour
1 cup zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit sweetener)
2 ½ tsp baking powder
3 tbsp melted low-fat butter substitute (I used I Can’t Believe It’s Not Butter Light)
5 tbsp plain 0% Greek yogurt
1 egg
1 cup fat-free milk
1 tsp vanilla extract

Instructions

For the batter, mix the dry ingredients together in a medium bowl. Separately, in a large bowl, mix all of the wet ingredients except for the melted butter.
Add the dry ingredients to the wet ingredients, followed by the butter, and gently fold with a rubber spatula until a batter just barely forms. It will be thick; don’t overmix.
In another bowl, combine the dry ingredients for the streusel crumb topping. Add small flakes of the butter substitute and toss until crumbly. Store in the fridge for later.
Spread the coffee cake batter into a greased 7-quart slow cooker. Cover the slow cooker with paper towels first and then the lid. (The paper towels do not touch the batter, the lid holds them up. This prevents condensation from dripping onto the cake).
Bake the coffee cake on HIGH for 1 hour, then carefully rotate the slow cooker insert. Sprinkle the streusel topping evenly over the cake, and cover the appliance with paper towels and the lid again.
Bake the coffee cake for 1-1.5 hours longer until it is set. It should be springy when you touch the top with your finger, and a toothpick inserted into the center should come out clean.

Notes

Note: The surface of the slow cooker cake will not brown as much as when baked in an oven. This doesn't mean it is undercooked. However, the top might feel really soft when just baked. If the center comes out clean, you can turn off the slow cooker and let the cake sit, covered, for another 20 minutes or so in the appliance. The carryover cooking and allowing it to rest help improve the surface texture of the cake.

4 WW points per slice when cut into 11 equal pieces.

Nutrition