Brew up a steaming pot of fresh coffee to pair with this sweet, cinnamon-rich coffee cake. The cardamom is my secret ingredient, and helps make this the perfect recipe for slow-cooked deliciousness. Plus, your house is going to smell divine.
Ingredients
- 3½ cups biscuit baking mix
- 1½ cups granulated sugar
- 1 cup sour cream
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 apples, peeled, cored, and diced
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 cup powdered sugar
- 4 tablespoons heavy cream or milk
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Line the slow cooker with a large piece of parchment paper covering the bottom and up the sides about 4 inches. (You can trace the slow cooker lid to get the size of the bottom of the slow cooker, then add 4 inches.)
- In a medium bowl, combine the biscuit baking mix, granulated sugar, sour cream, eggs, vanilla, and apples.
- In a small bowl, mix the brown sugar, cinnamon, and cardamom.
- Pour half the apple mixture into the slow cooker and spread it into an even layer over the bottom.
- Sprinkle half the brown sugar mixture over the batter.
- Top with the remainder of the apple mixture, then the remaining brown sugar mixture.
- Top with the remainder of the apple mixture, then the remaining brown sugar mixture.
- Cover and cook on High for 1½ to 2 hours, until the batter has set and a toothpick inserted into the center comes out clean.
- Remove the lid and let the coffee cake sit for 10 minutes.
- Carefully pull up on the parchment to lift the coffee cake out.
- In a small bowl, mix together the powdered sugar with the cream. Drizzle over the coffee cake. Cut into squares and serve.