| Fast Prep

cinnamon-pecan cake

prep: 20 minutes | slow cook: 2¼ to 2¾ hours (low) | MAKES: 12 servings

• Nonstick cooking spray
• 1 egg, lightly beaten
• 1 8-oz. carton sour cream
• ½ cup milk
• 3 Tbsp. butter, melted
• 1 tsp. vanilla
• 1¾ cups all-purpose flour
• ½ cup sugar
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½ tsp. salt
• ½ cup chopped pecans, toasted (tip)
• Caramel ice cream topping (optional)

1. Lightly coat a 3½- or 4-qt. slow cooker with cooking spray. In a large bowl whisk together the next five ingredients (through vanilla) until combined. Stir in flour, sugar, baking soda, cinnamon, and salt until smooth. Stir in pecans. Spoon batter into the prepared cooker.

2. Cover and cook on low 2¼ to 2¾ hours or until an instant-read thermometer inserted in cake registers between 190°F and 200°F and center appears nearly set, rotating crockery liner once halfway through cooking. Remove crockery liner from cooker. Cool on a wire rack 10 minutes. Loosen sides of cake and remove from cooker. Cool completely. If desired, drizzle with ice cream topping.

PER SERVING: 235 cal., 11 g fat (5 g sat. fat), 37 mg chol., 257 mg sodium, 30 g carb., 1 g fiber, 15 g sugars, 4 g pro.

TOP IT OFF

You can get creative with the topping for this easy cake. Try chocolate syrup, butterscotch syrup, marshmallow topping, or sweetened whipped cream. Or serve each piece with a scoop of cinnamon or vanilla ice cream.