Slow Cooking Thursday (#20)--Slow Cooking Apple Pie Coffeecake

Go see Sandra for more Slow Cooking fun!


Cakes and coffee cakes in the slow cooker are so delicious. I was really very surprised and pleased with the results the first time I made one. It was so deliciously moist on the inside but had this crisp and very delightful crust on the outside. Use an large empty coffee can to place your ingredients in so the finished cake will be easier to remove and serve out of the cooker.


Apple Pie Coffee Cake

Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up
1/2 teaspoon cinnamon
3 tablespoons brown sugar


Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker


Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a large coffee can. Spread about half the apple mixture in the bottom of the can.

Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

Variations:
1. Substitute peach or other pie filling
3. Add chopped pecans or walnuts to the apple mixture