Makes 1 (7-inch) Round Cake


For the cake:
  • Butter for the pan
  • 1 1/2 cups all-purpose flour, plus more for the pan
  • 1 cup packed brown sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 large eggs, at room temperature, slightly beaten
  • 1/4 cup whole milk
  • 2 Tbsp. canola or vegetable oil
  • 1 tsp. pure vanilla extract
  • 1 firm apple (such a Braeburn or Granny Smith), peeled, cored and finely chopped
  • 1/2 cup chopped walnuts, toasted

    For the glaze:
  • 1/3 cup apple cider
  • 1 Tbsp. unsalted butter
  • 1/3 cup confectioners' sugar


    Make the cake: Butter and flour a 7-inch springform pan. Crumble a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large (5-quart) slow cooker.

    In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt; set aside.

    In a small bowl, stir together the eggs, milk, oil and vanilla. Stir the egg mixture into the flour mixture, blending until moistened. (The batter will be thick.) Fold in the apple and walnuts.

    Spoon the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high 2 1/2 to 3 hours, or until a wooden pick inserted into the center of the cake comes out clean.

    Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.

    Make the glaze: Pour the cider into a small saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 to 6 minutes, or until the cider has reduced to about half its original volume. Whisk in the butter. Remove from the heat and whisk in the confectioners' sugar. Let the glaze cool for 5 minutes.

    Slowly drizzle the glaze over the cake, allowing it to soak into the cake.

    From Slow Cooker Desserts (St. Martin's Griffin) by Roxanne Wyss and Kathy Moore.

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