8 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours
1 Spray 5-quart slow cooker with cooking spray. Place 2 (30-inch-long) strips of cooking parchment paper in X pattern in bottom and up side of slow cooker. Line bottom of slow cooker with cooking parchment paper. Spray paper with cooking spray.
2 In medium bowl, stir together flour, brown sugar, cinnamon, baking soda, baking powder, salt, nutmeg and cloves with whisk. In small bowl, mix applesauce, buttermilk, melted butter, vanilla and egg. Add applesauce mixture to flour mixture, stirring until smooth. Stir in dried apples. Pour batter into slow cooker and spread in even layer.
3 Cover; cook on High heat setting 1 hour to 1 hour 30 minutes, carefully rotating slow cooker’s ceramic insert 180 degrees (leaving cover on) after every 45 minutes or until puffed and toothpick inserted in center comes out clean. Uncover and transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes.
4 Using parchment paper, carefully lift cake out of ceramic insert and transfer to cooling rack. Remove parchment paper. Serve warm.
1 Serving: Calories 240; Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 40mg; Sodium 340mg; Total Carbohydrate 39g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, ½ Fruit, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2½
Sweet Secret If you don’t have buttermilk on hand, replace it with 1 teaspoon lemon juice or white vinegar and enough milk to make ⅓ cup.
Simple Sparkle Top servings of cake with dollops of Sweetened Whipped Cream and a sprinkle of ground cinnamon or nutmeg.