Slow Cooker Apple Pudding Cake Recipe 475

SLOW COOKER CARAMEL APPLE PUDDING CAKE

Steps:

• Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).
• In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.
• Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.
• For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.
• Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first -- for a thicker sauce, let sit for 10-20 minutes before serving.

SLOW COOKER APPLE PUDDING CAKE

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Using a pastry blender or two forks, cut the butter in, until the mixture resembles small peas. Add the milk and vanilla and stir just until moistened. Spread the batter evenly in the bottom of the prepared slow cooker. Sprinkle the chopped apples over the batter.
• To a small bowl, add the apple cider or juice, sugar, cinnamon, melted butter and vanilla. Mix just until combined and pour the batter evenly over the apples and cake batter. DO NOT STIR!
• Cover with the crockpot lid and cook on high for 2 1/2 hours. Check apples with a knife or fork to see if they're tender enough. Cook for an additional 1/2 hour if necessary. Mine were very tender after 2 1/2 hours.
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Refrigerate leftovers and re-warm later in a microwave.
• Add whipping cream to a mixing bowl of a stand mixer fitted with the whisk attachment or use a hand mixer. Whisk on medium speed until whipping cream starts to slightly thicken. Add the powdered sugar and whisk on high for a few seconds until the whipping cream forms soft peaks. Serve immediately or refrigerate.

SLOW-COOKER APPLE PUDDING CAKE

Steps:

• In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.

CROCK POT APPLE PUDDING CAKE

Steps:

• Combine the flour,2/3 cup sugar, baking powder and salt in a large bowl. Cut the butter into the mixture until you have coarse crumbs.
• Stir the milk into the crumbs just until moistened.
• Grease the bottom and sides of a 4 or 5 qt crock pot. Spoon the batter into the bottom of the crock pot and spread out evenly. Place the diced apples over the batter evenly.
• In a medium size bowl, whisk together the orange juice, honey,melted butter , remaining sugar and cinnamon. Pour over the apples.
• Place a clean kitchen towel over the opening of the crock pot, place the lid on. This keeps condensation from the lid from going into the crock pot. Set the crock pot on high and cook 2 to 3 hours until apples are tender.
• Serve warm.

SLOW COOKER APPLE CINNAMON BREAD PUDDING

Steps:

• Combine apples and bread in the crock of a slow cooker.
• Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
• Cook on High until custard forms, 3 to 4 hours.

SLOW COOKER APPLE PUDDING CAKE

Steps:

• Spray the crock of a 4 or 5-quart slow cooker with non-stick cooking spray. Set aside.
• Peel, core and chop the apples, keeping them in a bowl of lemon water once chopped to prevent oxidation.
• In a mixing bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
• Cut the butter into small pieces, then sprinkle over the flour mixture. Use a pastry cutter or two forks and mix the butter into the flour, forming coarse crumbs. (You can also use your hands but try to avoid over working the crumb mixture, as the heat from your hands will soften the butter, resulting in a cake that is dense.)
• Stir the milk and vanilla extract into the flour mixture, mixing until just moistened. (Again, be sure not to over mix.)
• Drain the chopped apples well, blotting with a paper towel if necessary to remove any excess water. Add about one-third of the apples to the batter and stir just enough to disperse throughout the batter.
• Pour the cake batter into the prepared slow cooker crock. Top with the remaining drained apple, spreading evenly over the top.
• To make the sauce/pudding mixture, melt the butter in a medium sauce pan. Add apple cider, lemon juice, honey, granulated sugar and cinnamon to the pan and stir to combine, continuing to heat until the sugar and honey are dissolved.
• Pour the sauce mixture over the apples and cake batter. Do not stir, and don't worry if the apples are floating in the liquid.
• Cover and cook on high for 2 ½ to 3 hours, or until apples are tender and the cake has started to puff up under the apples. Below, you'll see a liquidy sauce - that will thicken as it is served spooned over the top of the cake.
• Serve right out of the crockpot, still warm, with vanilla ice cream or whipped cream on top.