Description
A moist and tender coffee cake cooked in a slow cooker, topped with a delightful streusel for the perfect start to your day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup chopped nuts (optional)
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- In another bowl, cream together the softened butter and granulated sugar until fluffy and light.
- Add the eggs and vanilla extract, mixing until well combined.
- Gradually add the dry flour mixture and the milk to the butter mixture, alternating between the two.
- Pour half of the batter into a greased slow cooker.
- In a separate bowl, mix together the brown sugar, cinnamon, and chopped nuts to create the streusel topping.
- Sprinkle half of this mixture evenly over the batter.
- Pour the remaining batter over the streusel, then sprinkle the rest of the streusel mixture on top.
- Cover the slow cooker and cook on low for about 180 minutes.
- Once cooked, let the cake cool slightly before serving.
Notes
Make the batter the night before and refrigerate it to enjoy fresh coffee cake in the morning. Can also be baked in an oven at 350°F for 25-30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg