Week 20 : Apple Coffee Cake

Apple Filling:

1 large can apple pie filling

1/2 tea cinnamon

3 Tbs brown sugar

handful of pecans

Cake Batter:

1 box yellow cake (plus 1/4 c flour for altitude adjustment)

2 eggs, beaten

1/2 cup sour cream

1/2 cup evaporated milk

3 Tbs butter, softened

1/2 tea cinnamon

In a small bowl, mix ingredients for apple filling.  In a separate bowl, mix together cake batter.  Grease bottom and sides of slow cooker.  Pour half the apple filling mix into the bottom of the pot.  Spread half the cake batter on top of the filling.  Repeat.  Cook on HIGH about 2 hours.  Turn heat off and remove the lid.  Let cool about 15 minutes.  Invert cake onto a plate.  Serve with, well, COFFEE!!

Wow!  It worked!  An actual cake came out of my Crock Pot!  I used my smaller pot for this one.  The original recipe says it makes a cake about 3 inches tall.  Not sure what I did differently, but this cake is about the height of an angel food cake!  I cooked mine for about  2 1/2 hours and I think this was too long.  Some of the filling on the bottom/top of the cake got a little burned.  So, at about the 2 hour mark, insert a knife into the middle and see if it comes out clean.  Even though the cake doesn't quite look finished, check it.  Definitely make sure to use non stick spray (I prefer Baker's Joy) prior to cooking this.  I still had a few pieces that stuck to the inside of the pot.  Also, run a knife along the edges of the cake prior to flipping it over, just to loosen it from the pot.  Feel free to tinker with this one as well- I bet this would be fantastic with peach pie filling too!  Now, those of you who know my baking know that I would probably rather have it look pretty than taste good!  This cake came out surprisingly good looking and is definitely "company worthy!"  So, turn that oven off during these warmer days and bake a cake in your Crock Pot!

http://southernfood.about.com/od/crockpotdessertrecipes/r/bl92c6.htm