SLOW-COOKER CLASSIC COFFEE CAKE RECIPE - BETTYCROCKER.COM
Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker.
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
- In medium bowl, stir Topping ingredients until crumbly. Set aside.
- In large bowl, stir Cake ingredients until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. 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. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
- In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 400 , CarbohydrateContent 53 g, CholesterolContent 105 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 30 g, TransFatContent 1/2 g
VANISHING OATMEAL RAISIN COOKIES | ALLRECIPES
Classic oatmeal raisin cookies make tasty after-school snacks or lunchbox treats.
Provided by Quaker®
Categories Quaker® Oats
Total Time 28 minutes
Prep Time 20 minutes
Cook Time 8 minutes
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Nutrition Facts : Calories 96 calories, CarbohydrateContent 14.3 g, CholesterolContent 16.7 mg, FatContent 4 g, FiberContent 0.7 g, ProteinContent 1.5 g, SaturatedFatContent 2.3 g, SodiumContent 78.8 mg, SugarContent 7.3 g
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