Crock Pot Cake Recipe


This recipe I have adapted from "Not Your Mother's Slow Cooker Recipes for Entertaining " by Beth Hensperger and Julie Kaufmann.

When I first made this recipe, I just did not think it would turn out like a cake. All the other crock pot cake recipes I have made are more like a dessert or pudding. But this crock pot cake recipe turns out a perfect cake - the type you can cut into slices.

It was really delicious and Neil and I polished it off in 2 days!

It asks for blueberries but I think you could use blackberries or raspberries (though you may need a little more sugar?).

 
 

Crock Pot Blueberry Cake

Ingredients

3 tbls soft butter
½ cup sugar (white)
2 eggs
½ tsp vanilla extract
½ cup sour cream
1 cup all-purpose (plain) flour
½ tsp baking soda
¼ tsp salt

EXTRA
2 tbls all-purpose (plain) flour
1½ cups blueberries (fresh or frozen thawed on paper towel)

Method

1. Line the bottom of your crock with a round of parchment (grease proof - baking) paper. I find it easiest to tear of a square about the right size - push it into the crock - mark around the edge with a pen - cut the outline you drew.

2. Put the paper in the bottom of the crock pot and spray it and the sides of the crock with cooking oil - or coat with butter.

3. In a medium bowl - cream the butter and sugar together with electric mixers.

4. Add the eggs and beat for a few seconds. Add the vanilla and sour cream and beat for 30 seconds until well combined.

5. Sift into the mix the cup of flour, baking soda and salt - beat to combine until think and flufy - don't over beat - about 30 to 60 seconds should do.

6. In a small bowl coat the blueberries in the flour and then fold the blueberries into the mix (this will stop the blueberries from sinking to the bottom during cooking).

7. Spread the mixture evenly over the bottom of the crock.

8. Cook on HIGH. Now the times are going to depend on your crock pot. Check through the lid after 1½ hours and then every ½ hours till 2½ have lapsed. See if it is starting to brown. If it is insert a skewer into the middle of the cake and if it comes out clean it's done. The original recipe said to leave fro 2½ hours but my new crock pot (which seems to run hot) had it cooked in 1½ hours.

9. Turn it off, uncover and let it sit for 30 minutes to firm up.

10. Then run your knife around the edge of the cake and lift it out with a large spatula. I did this very nerviously but ours came out great! Slice and eat!


Notes Serves 6
Delicious served warm or cold - just like a cake!

We enjoyed it just as it is but you could frost it or serve with butter or cream.
 
 
 
 

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