Gluten Free Crock Pot Coffee Cake

This gf coffee cake is super easy, and really delicious. I took it to some friends’ house last week and 3 of us (plus a 4 year old who generally doesn’t do desserts but asked for a second tiny chunk of this) ate nearly all of it after dinner. The 4 year old said the icing was his favorite part, my friend Colton liked the firm edges best (but if you don’t want firm edges, you can try the shorter cooking time to avoid them).

IMG_5512Ingredients:

Streusel:

  • 1/4 cup gluten free Bisquick
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon cinnamon

Cake:

  • 1 1/2 cup gluten free Bisquick
  • 1 cup white sugar
  • 1 cup light sour cream
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla

Glaze:

  • 1 tablespoon milk
  • 1/2 cup powdered sugar

Grease a 4 – 4 1/2 quart crock pot. Line the bottom with foil, then grease that as well. Stir together all the streusel ingredients in a small bowl and set aside.

IMG_5502Mix all the batter ingredients into a medium bowl until well blended.

IMG_5503Spoon half the batter into the crock pot. Doing things like this I never think I’ll have enough Bisquick, which has led to doubling the amount and some unnecessarily thick cakey recipes. Just believe that that tiny-looking amount will cover the whole crock pot bottom twice, and it will! Top with half of the streusel. Repeat with the remaining batter and streusel.

IMG_5504Cover the crock with two layers of paper towel, then put on the lid.

IMG_5505Turn on to high heat and cook 1 3/4 – 2 hours, until it passes the toothpick test.

IMG_5508Let rest 10 minutes, then remove onto a plate or cooling rack. (Keep in mind that the bottom of the foil is greasy, so you don’t want to put it directly on a counter to cool!)

IMG_5509Once the cake has cooled, stir together the milk and powdered sugar and drizzle over the top.

IMG_5510 IMG_5511If you were wondering, the lid still looks real humid despite the paper towel, even though a bunch of the paper towel stayed dry.

IMG_5506 IMG_5507Now you know!

Gluten Free Crock Pot Coffee Cake

From Blueberries and Blessings.

Streusel:

  • 1/4 cup gluten free Bisquick
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon cinnamon

Cake:

  • 1 1/2 cup gluten free Bisquick
  • 1 cup white sugar
  • 1 cup light sour cream
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla

Glaze:

  • 1 tablespoon milk
  • ½ cup powdered sugar

Grease a 4 – 4 1/2 quart crockpot. Line the bottom with foil, then grease that as well. Stir together all the streusel ingredients in a small bowl and set aside.

Mix all the batter ingredients into a medium bowl until well blended. Spoon half the batter into the crock pot. Top with half of the streusel. Repeat with the remaining batter and streusel.

Cover the crock with two layers of paper towel, then put on the lid. Turn on to high heat and cook 1 3/4 – 2 hours, until it passes the toothpick test. Let rest 10 minutes, then remove onto a plate or cooling rack.

Once the cake has cooled, stir together the milk and powdered sugar and drizzle over the top.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Breakfast, Brunch, Dessert and tagged , , , . Bookmark the permalink.

2 Responses to Gluten Free Crock Pot Coffee Cake

  1. Mary Kate says:

    I wonder if I could veganize this? One egg is usually replaceable in oven baking, and I do love the crock pot when it’s hot… bookmarking to try soon, probably with flax egg and coconut milk or coconut yogurt in place of the sour cream. I’ll let you know how it turns out.

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