Slow Cooker Apple Cake
Servings: 10
Calories: 324kcal
Ingredients
Cake layer
- 3 cups self raising flour sifted
- 1 ⅓ cup milk Note 1
- 1 cup/250 ml greek yogurt Note 2
- 1 teaspoon vanilla extract Note 3
Apple Layer
- ½ cup brown sugar
- 400 grams/14 oz apple pie filling Note 4
- 1 tablespoon ground cinnamon
Cinnamon Butter Layer
- 2 tablespoons/40 grams butter
- 2 teaspoons cinnamon sugar Note 5
Vanilla glaze
- 1 cup icing sugar
- 2 tablespoons milk
Instructions
- Cake layer: add the self-raising flour, milk, Greek yogurt and vanilla to a large mixing bowl and stir till consistently combined. Then set aside.
- Apple layer: add the brown sugar, apples and ground cinnamon to a medium sized mixing bowl and stir to combine. Then set aside.
- Slow cooker insert: lightly grease the base and sides of the slow cooker insert. Then insert 2 overlapping (left to right and top to bottom) pieces of baking paper with overhang.
- Layers: transfer the cake batter into the lined slow cooker insert using a spatula to scrape down the sides of the bowl. Next use the spatula to spread the cake batter out across the base of the slow cooker. Once done, transfer the apple mixture into the slow cooker, on top of the cake batter. Again, use a spatula to spread this out to form its own layer.
- Cook: place a folded tea towel over the opening and put the slow cooker lid on top. Set the temperature and timer to 2 ½ hours on high.
- Cinnamon butter layer: after the cake has been cooking for 2 hours, remove the lid and tea towel and set aside. Place the cubes of butter on top and sprinkle the whole top of the cake with the cinnamon sugar. Leave the lid off for the final 30 minutes as the butter melts.
- Cool: turn the heat off at the 2 ½ hour mark and pull the baking paper to lift the cake up and out of the slow cooker. Then let it cool to room temperature.
- Vanilla glaze: add the icing sugar and milk to a small bowl and use a whisk to stir until consistently combined. Pour this over the cooled cake and let it set for a minute or so (will be sticky still) before using a knife to slice the cake into pieces.
- To serve: portion the pieces onto plates and serve with fresh cream, ice-cream, vanilla custard or as is.
Video
Notes
- Note 1 - Milk: I have used both skim milk and full cream milk to make the recipe. Both work well and I didn't notice a lot of difference between the two.
- Note 2 - Greek yogurt: I use full fat Greek yogurt.
- Note 3 - Cake batter: this is based off my savory bread recipe in the Slow Cooker Cheese And Bacon Bread. Adding a touch of vanilla extract leans it more towards the sweet than savory flavor combination.
- Note 4 - Apple pie filling: from the most common local supermarkets you can purchase tins of 'apple pie mix' or 'apple slices in syrup'. This product is apples that area already peeled and cored. To keep things simple I use 1 x standard 400 gram (14 oz) tin of this. As is, simply open and mix it with the sugar and cinnamon. I did throughout the recipe development and testing process consider stewing my own apples but I resolved that it is more of a priority for this cake to stick with the slow cooker 'set and forget' mindset.
- Note 5 - Cinnamon sugar: this is a different ingredient to the ground cinnamon we use in apple mixture. If you don't have it or don't want to purchase another ingredient you could mix 1 teaspoon of the ground cinnamon with 1 teaspoon of white or caster sugar.
Nutrition
Calories: 324kcal | Carbohydrates: 64g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 157mg | Fiber: 2g | Sugar: 31g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg