Slow-Cooker Classic Coffee Cake

12 servings | Prep Time: 20 Minutes | Start to Finish: 3 Hours 30 Minutes

• Topping
• 1 cup all-purpose flour
• ½ cup packed brown sugar
• 4 tablespoons butter, softened
• 2 teaspoons ground cinnamon
• ⅛ teaspoon salt
• Coffee Cake
• 1 box yellow cake mix with pudding
• 1 cup sour cream
• ½ cup butter, melted
• 4 eggs
• Glaze
• ½ cup powdered sugar
• 2 to 3 teaspoons milk
• ¼ teaspoon vanilla

1 Line bottom and sides of 5-quart slow cooker with 1 sheet of cooking parchment paper; spray with cooking spray.

2 In medium bowl, stir topping ingredients until crumbly; set aside. In large bowl, stir cake ingredients until blended. Pour into slow cooker.

3 Place folded, clean dish towel under cover of cooker. Cook on High heat setting 1 hour. Carefully remove slow cooker’s ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean. 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. Cool completely, about 1 hour. Remove parchment paper.

5 In small bowl, beat glaze ingredients until smooth. Drizzle over cake.

1 Serving: Calories 400; Total Fat 18g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 105mg; Sodium 410mg; Total Carbohydrate 53g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 2½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3½

Sweet Secret If you like, add ½ cup chopped toasted walnuts or pecans to the topping mixture.

Simple Sparkle For an easier version, you can skip the glaze, and sprinkle powdered sugar on top of the cooled cake.