Easter morning coffee cake
1 stick(s), cold but cut into small bits
Packed brown sugar
2 large egg(s), at room temperature
Reduced-fat sour cream
- Whisk flour, baking powder, cinnamon and salt in a small bowl; set aside. Spray inside of a 4-quart slow cooker insert with cooking spray, coating lightly but evenly.
- Use an electric mixer at medium speed to beat butter and both sugars in a large bowl until creamy and light, scraping down inside of the bowl with a rubber spatula occasionally, about 5 minutes. Beat in eggs one at a time, then beat in sour cream, applesauce and vanilla until smooth. (Applesauce may make batter look broken — flour will fix the problem.) Scrape down and remove beaters. Stir in flour mixture until moistened, no dry specks anywhere.
- Pour and spread batter into prepared slow cooker crock. Overlap paper towels across top of the crock and set lid in place. Cook on high for 4 hours or until a toothpick inserted into center of the cake comes out clean. Remove crock from cooker and cool, uncovered, on a wire rack for 1 hour. Cut into ten even wedges in the crock using a nonstick-safe knife or turn out onto a serving platter, invert, and cut into ten even wedges.