Easter morning coffee cake

Total Time
5 hr 20 min
20 min
4 hr
This crock-cooked quick bread is worthy of holidays and special occasions, but it's so easy to make, it can be enjoyed any time of the year. Due to the moist heat of the slow cooker, the top of the cake may look unset or sticky, but a toothpick inserted into the center of the will tell you for sure if the cake’s done. Know that it will continue to dry out as it cools, uncovered.


All-purpose flour

1½ cup(s)

Baking powder

1 tsp

Ground cinnamon

½ tsp

Table salt

½ tsp

Cooking spray

1 spray(s)

Unsalted butter

1 stick(s), cold but cut into small bits


6 Tbsp

Packed brown sugar

6 Tbsp


2 large egg(s), at room temperature

Reduced-fat sour cream

½ cup(s)

Unsweetened applesauce

¼ cup(s)

Vanilla extract

1 tsp


  1. 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.
  2. 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.
  3. 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.