RECIPE: Double Apple Crock Pot Breakfast Cake


I have heard tell of being able to make cakes in a crock pot/slow cooker. I was always sceptical yet fascinated about making a cake this way. Would the center actually cook? Would it brown? Or would it be mushy? I also could see the benefit of being able to whip up a dessert for unexpected guests in a couple hours in a slow cooker while cleaning the house and preparing dinner. Anything to help a working mom to be a domestic diva is all right in my book! So when I found an abundance of apples in our crisper drawer that needed to be used immediately, yet it was a busy Sunday to do anything with them, I thought about letting the crock pot help me out. And I came up with this recipe. It has a healthier tact than most on account of the whole wheat flour, less oil and oats. I also think that the cake itself is not too sweet, perfect for breakfast! Give it a try! I want to play with this concept more, like try a chocolate or a vanilla cake.

Double Apple Crock Pot Breakfast Cake

Ingredients:

1 cup whole wheat flour
1/3 cup white flour
2/3 cup oats
3/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup applesauce
3 eggs
1/2 cup canola oil
2 tsp. vanilla
1/2 tsp. salt

Apple mix
About 2 1/2 cups peeled and sliced cooking apples
3 Tbsp. flour
1 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 Tbsp. apple juice (can use lemon)


Streusel
1/4 cup flour
1/8 cup brown sugar
1/4 cup butter
1/4 tsp. cinnamon




Mix apples with the ingredients under apple mix. Let macerate while making the rest of the cake.

Combine flours, baking powder, cinnamon, nutmeg, salt, brown sugar and oats in a small bowl.




In a large bowl, whisk the oil and eggs until foamy. Add the apple sauce, vanilla. Whisk well. Then mix the apples and the dry ingredients in with the eggs. Mix well with a spatula. Spray the inside of a crock pot with nonstick spray. Pour the batter evenly into the crock pot. Cover, and cook on high for 1 1/2 hours. Turn the crock pot to low. Sprinkle the streusel on top, and cook the cake on low (covered) for about 20-30 more minutes, or until the center is firm to the touch. When cooking is done, turn the cover side ways to let some of the steam out so the cake doesn't become too soggy. Cut triangle pieces and lift them out carefully to serve.

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