This slow cooker coffee cake is perfect for Christmas morning breakfast. Let it bake while the kids are opening presents then enjoy a slice with your coffee in front of the tree. You can definitely make this anytime of the year but I am always on the lookout for easy recipes during the holidays.
Slow Cooker Coffee Cake Recipe
Topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 4 tablespoons butter, softened
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
Cake
- 1 box yellow cake mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 4 eggs
Glaze
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
- 1/4 teaspoon vanilla
Directions
You will need a 5 quart oval slow cooker for this recipe. Place a plastic slow cooker liner inside and spray it with cooking spray.
In a medium bowl, mix all of the topping ingredients above. Set aside.
In a large bowl, add all of the cake ingredients. Stir until well blended then pour into the slow cooker. Place a clean dish towel over the cooker then add the lid. This will absorb the excess moisture. Cook on high for 1 hour. Remove the slow cooker liner and rotate 180 degrees. Put back in slow cooker. Sprinkle topping over cake. Put dish towel and cover back on slow cooker. Cook on high for 30 minutes to an hour or until a toothpick inserted in the center comes out clean.
Turn off slow cooker. Transfer liner to a cooling rack. Let stand 10 minutes then lift plastic liner with cake inside. Put on a cooling rack and let cool completely then remove liner.
In a small bowl, add glaze ingredients and stir until smooth. Drizzle over cake and serve!
Sounds delicious right? You will love this slow cooker coffee cake on your breakfast table. Add it to your menu for Christmas morning or make it another time of the year. I love that it bakes up in the crock pot!
Don’t mind me….I am just enjoying a slice of this amazing cake!
Need to print this recipe? Try the recipe card below!
Slow Cooker Coffee Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 4 tablespoons butter softened
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1 box yellow cake mix
- 1 cup sour cream
- 1/2 cup butter melted
- 4 eggs
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
- 1/4 teaspoon vanilla
Instructions
- Place a plastic slow cooker liner inside and spray it with cooking spray.
- In a medium bowl, mix all of the topping ingredients above. Set aside.
- In a large bowl, add all of the cake ingredients. Stir until well blended then pour into the slow cooker.
- Place a clean dish towel over the cooker then add the lid. This will absorb the excess moisture.
- Cook on high for 1 hour.
- Remove the slow cooker liner and rotate 180 degrees.
- Put back in slow cooker.
- Sprinkle topping over cake.
- Put dish towel and cover back on slow cooker.
- Cook on high for 30 minutes to an hour or until a toothpick inserted in the center comes out clean.
- Transfer liner to a cooling rack. Let stand 10 minutes then lift plastic liner with cake inside. Put on a cooling rack and let cool completely then remove liner.
- In a small bowl, add glaze ingredients and stir until smooth.
- Drizzle over cake and serve!
Need more ideas for coffee cake recipes? Try these!
- Raspberry Swirl Coffee Cake
- Cinnamon Coffee Cake
- Peaches and Cream Coffee Cake
- Cranberry Pumpkin Coffee Cake
This sounds great. I love ideas for the crock pot. Pinning this.
Bev
Sounds like you lift the liner twice in the cooling process. Is this correct?
Lift once during cooking time to rotate. Lift again to remove from crock pot once cooking is complete.
What a great coffee cake and I love that it is in the Slow Cooker. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
Miz Helen
I’ve never tried a cake in the slow cooker. Thanks for joining the Inspiration Spotlight party. Pinned & shared.