CrockPot Apple Cranberry Coffee Cake
Ingredients
Apple Cranberry Topping
21 Ounces Canned Apple Pie Filling
1 Teaspoon Ground Cinnamon
¼ Cup Brown Sugar (Packed)
1 Cup Sweetened Dried Cranberries
Coffee Cake
1 Box Spice Cake Mix
2 Large Eggs
½ Cup Sour Cream
3 Tablespoons Unsalted Butter (Melted)
Icing
½ Cup Powdered Sugar
¼ Teaspoon Pure Vanilla Extract
1 Tablespoon Milk (Or Cream)
Directions
In a medium mixing bowl, mix the apple pie filling, cinnamon, brown sugar and cranberries until well combined. Set aside.
In a large mixing bowl, combine the spice cake mix, eggs, sour cream and melted butter and mix with a sturdy wooden spoon or spatula until everything is moistened and there are no lumps in the batter.
Spray a 6 quart or larger oval slow cooker OR a 3.5 quart casserole slow cooker with non-stick cooking spray or grease with a little softened butter.
Spoon apple & cranberry topping into bottom of slow cooker and spread evenly to distribute.
Spoon coffee cake batter over topping and spread to cover all the topping.
Cover and cook on HIGH for 2 – 3 hours or until a toothpick inserted in the middle of the cake comes out clean.
Remove lid from slow cooker and turn off. Run a butter knife along the edges of the slow cooker to help release the cake.
Let cake cool in slow cooker for 30 minutes and then run the knife around the edge again. Invert cake on a serving platter.
In a small bowl mix together the powdered sugar, vanilla extract and milk or cream for icing until smooth.
Drizzle icing over cake and serve with coffee, tea, or milk.
