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Are you craving a delicious, easy-to-make coffee cake? Look no further!
With the help of your trusty crockpot, you can create mouthwatering coffee cakes that will satisfy every sweet tooth.
Crockpot coffee cakes are perfect for busy mornings, family gatherings, or even as a dessert after dinner.
The best part? They’re simple to make and require minimal effort.
Imagine waking up to the smell of freshly baked coffee cake or serving a warm slice to guests without the hassle of turning on the oven.
Whether you prefer a fruity, nutty, or chocolatey twist, these recipes offer something for everyone.
Plus, the crockpot ensures that your cake is moist, tender, and full of flavor, with no risk of overbaking.
In this blog post, we’ve compiled over 29 crockpot coffee cake recipes that are perfect for any occasion.
From classic cinnamon swirl cakes to decadent chocolate and peanut butter creations, you’ll find a recipe that suits your taste.
Let’s dive in and discover how easy it is to make irresistible coffee cakes with your slow cooker!
29+ Comforting Crockpot Coffee Cake Recipes to Satisfy Your Palate
With these 29+ crockpot coffee cake recipes, you’re sure to find your new favorite treat.
The crockpot not only saves you time but also ensures a moist and flavorful cake every time. So why not give one of these recipes a try today?
Whether you’re making it for yourself, your family, or a special occasion, you can’t go wrong with a crockpot coffee cake.
Don’t forget to experiment with different flavors and toppings to make each recipe your own.
Enjoy the convenience, and more importantly, the delicious results!
Classic Cinnamon Streusel Crockpot Coffee Cake
Wake up to the enticing aroma of this classic cinnamon streusel coffee cake. The moist, buttery texture pairs beautifully with the crunchy cinnamon-sugar topping. Perfect for breakfast, brunch, or a cozy afternoon treat, this recipe ensures you’ll have a delicious start to your day with minimal effort.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
Instructions
- Grease the crockpot or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together sugar and butter until light and fluffy.
- Add eggs, milk, and vanilla extract, mixing well.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually combine dry ingredients with wet ingredients until smooth.
- Pour the batter into the crockpot, spreading it evenly.
- In a small bowl, mix streusel topping ingredients until crumbly. Sprinkle evenly over the batter.
- Cover the crockpot with a towel before placing the lid to catch condensation.
- Cook on high for 1.5 to 2 hours or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before slicing.
This classic coffee cake is the perfect balance of soft cake and crunchy topping. Pair it with your favorite coffee or tea for a delightful experience.
Blueberry Almond Crockpot Coffee Cake
This delightful variation of coffee cake incorporates juicy blueberries and the subtle crunch of almonds. The combination of flavors makes it a refreshing twist on the traditional coffee cake, perfect for spring mornings or any time you crave something fruity and nutty.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries (thawed and drained)
For the Almond Topping:
- 1/2 cup sliced almonds
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Instructions
- Grease the crockpot or use parchment paper.
- In a large bowl, cream together sugar and butter. Mix in eggs, buttermilk, and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture.
- Gently fold in the blueberries, ensuring they are evenly distributed. Pour the batter into the crockpot.
- Mix almond topping ingredients in a small bowl and sprinkle over the batter.
- Cover the crockpot with a towel before placing the lid to prevent condensation.
- Cook on high for 2 to 2.5 hours or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
The juicy blueberries and crunchy almond topping create a delightful blend of textures and flavors. Serve warm or at room temperature for a sweet treat that’s hard to resist.
Pumpkin Spice Crockpot Coffee Cake
This rich, spiced coffee cake captures the essence of autumn in every bite. With warm notes of pumpkin, cinnamon, nutmeg, and cloves, it’s a comforting treat that’s perfect for chilly mornings or holiday gatherings.
Ingredients
For the Cake:
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin puree
- 1/2 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
Instructions
- Prepare the crockpot by greasing it or lining it with parchment paper.
- Cream together sugar and butter in a large bowl. Add eggs, pumpkin puree, milk, and vanilla extract, mixing until smooth.
- In another bowl, combine flour, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually mix dry ingredients into the wet mixture.
- Pour the batter into the crockpot, smoothing it out evenly.
- Prepare the streusel topping by combining all ingredients in a bowl until crumbly. Sprinkle evenly over the batter.
- Cover the crockpot with a towel before placing the lid to prevent condensation from dripping.
- Cook on high for 2 to 3 hours or until a toothpick inserted into the center comes out clean.
- Cool slightly before serving.
This pumpkin spice coffee cake is the ultimate comfort food. Enjoy it with a dollop of whipped cream or a drizzle of maple glaze for an indulgent finish.
Chocolate Chip Crockpot Coffee Cake
This indulgent chocolate chip coffee cake is perfect for chocolate lovers. With a rich, moist base and gooey pockets of melted chocolate, it’s a delightful treat for breakfast or dessert. The subtle hint of vanilla and cinnamon adds depth, making it an irresistible option for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup mini chocolate chips
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
Instructions
- Grease the crockpot or line with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy.
- Mix in eggs, sour cream, and vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Gently fold in chocolate chips and pour the batter into the crockpot.
- For the topping, mix all streusel ingredients together until crumbly and sprinkle over the batter.
- Cover the crockpot with a towel before placing the lid.
- Cook on high for 2 to 2.5 hours or until a toothpick inserted comes out clean.
- Allow the cake to cool slightly before serving.
With pockets of melted chocolate throughout, this cake is a chocolate lover’s dream come true. The combination of cake and streusel is both decadent and comforting.
Apple Cinnamon Crockpot Coffee Cake
This apple cinnamon coffee cake combines the tartness of apples with the sweetness of cinnamon and sugar. The result is a moist, flavorful coffee cake that’s perfect for fall mornings or any time you need a warming treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 apple, peeled and diced (preferably Granny Smith)
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
Instructions
- Grease the crockpot or line it with parchment paper.
- In a mixing bowl, cream butter and sugar until smooth.
- Add eggs, milk, and vanilla extract, mixing well.
- In a separate bowl, combine flour, baking powder, and salt. Gradually mix into the wet ingredients until smooth.
- Fold in the diced apple and pour the batter into the crockpot.
- In a small bowl, combine the streusel ingredients and sprinkle over the batter.
- Cover the crockpot with a towel and then place the lid.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- Let the cake cool before slicing and serving.
The combination of tender apples and warm cinnamon creates a delicious, comforting flavor that pairs perfectly with your morning coffee or a cozy afternoon break.
Peach Cobbler Crockpot Coffee Cake
This peach cobbler coffee cake offers a delightful twist on the classic coffee cake. The juicy peaches and fluffy cake make for a perfect pairing, and the streusel topping adds the perfect crunch. It’s an ideal dessert for summer or a great way to enjoy fresh peaches year-round.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 can (15 oz) peach slices, drained and chopped
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
Instructions
- Grease the crockpot or line with parchment paper.
- In a mixing bowl, cream together butter and sugar until smooth.
- Add eggs, milk, and vanilla extract and mix well.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients.
- Fold in the chopped peaches and pour the batter into the crockpot.
- In a small bowl, mix the streusel ingredients and sprinkle on top of the batter.
- Cover the crockpot with a towel, then place the lid.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- Let the cake cool slightly before serving.
This cake brings the flavors of a warm peach cobbler into a delicious coffee cake, making it a perfect treat for any time of day.
Lemon Poppy Seed Crockpot Coffee Cake
For a bright and fresh twist, this lemon poppy seed coffee cake is light and fragrant. The zesty lemon flavor and crunchy poppy seeds create a delightful texture, perfect for those who prefer a citrusy dessert. It’s a perfect spring or summer treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 2 tbsp poppy seeds
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk
Instructions
- Grease the crockpot or line with parchment paper.
- In a mixing bowl, cream butter and sugar together until light and fluffy.
- Mix in eggs, sour cream, lemon juice, and vanilla extract.
- In a separate bowl, combine flour and baking powder. Gradually add the dry ingredients to the wet mixture.
- Stir in poppy seeds and pour the batter into the crockpot.
- Cover with a towel before placing the lid to prevent condensation.
- Cook on high for 2 hours or until a toothpick comes out clean.
- Mix the glaze ingredients in a small bowl and drizzle over the cooled cake.
This lemon poppy seed cake offers a tangy yet sweet finish, making it a refreshing and uplifting treat. Pair with a cup of tea for a relaxing moment.
Carrot Cake Crockpot Coffee Cake
For a healthier spin on coffee cake, this carrot cake version combines moist cake with the earthy sweetness of carrots and a subtle spiced flavor. It’s a great way to get your veggie intake in a dessert form while still enjoying a delicious treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup grated carrots
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Grease the crockpot or line with parchment paper.
- In a bowl, cream butter and sugar together until light.
- Add eggs and milk, mixing until well combined.
- Stir in grated carrots.
- In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture.
- Pour the batter into the crockpot and smooth it out.
- Cover the crockpot with a towel and then the lid.
- Cook on high for 2.5 to 3 hours or until a toothpick comes out clean.
- Allow the cake to cool before frosting.
- Mix cream cheese, butter, vanilla, and powdered sugar together to create the frosting. Spread it over the cooled cake.
This carrot cake coffee cake is perfect for dessert or breakfast. With its rich flavor and creamy frosting, it’s an indulgent yet comforting treat.
Banana Nut Crockpot Coffee Cake
This banana nut coffee cake combines the creamy sweetness of ripe bananas with the rich flavor of toasted nuts. The moist cake and crunchy walnut topping create a satisfying texture, making it a great choice for breakfast or as a light dessert.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 ripe bananas, mashed
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
For the Topping:
- 1/2 cup walnuts, chopped
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Instructions
- Grease the crockpot or line it with parchment paper.
- In a bowl, cream butter and sugar together.
- Add eggs, milk, and mashed bananas, mixing until smooth.
- In a separate bowl, combine flour, baking powder, cinnamon, and salt. Gradually mix into the wet ingredients.
- Pour the batter into the crockpot.
- For the topping, mix walnuts, brown sugar, and melted butter together. Sprinkle over the batter.
- Cover with a towel and then place the lid on the crockpot.
- Cook on high for 2 to 2.5 hours or until a toothpick inserted comes out clean.
- Allow the cake to cool before serving.
This banana nut coffee cake is a delightful way to use overripe bananas and create a rich, flavorful treat. It’s a great choice for any time of day, especially with a hot cup of coffee.
Coconut Pineapple Crockpot Coffee Cake
This tropical-inspired coffee cake blends the sweetness of pineapple with the rich, nutty flavor of coconut. It’s a perfect treat to transport your taste buds to a sunny beachside escape, ideal for brunch or a dessert to share with friends.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp salt
For the Topping:
- 1/2 cup shredded coconut
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Instructions
- Grease the crockpot or line it with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture.
- Stir in pineapple and shredded coconut, then pour the batter into the crockpot.
- For the topping, mix shredded coconut, brown sugar, and melted butter. Sprinkle over the batter.
- Cover the crockpot with a towel, then place the lid on top.
- Cook on high for 2 to 2.5 hours, or until a toothpick comes out clean.
- Let the cake cool slightly before serving.
The tropical flavors of pineapple and coconut combine in this cake to create a moist, sweet treat. It’s a great way to add an exotic twist to your coffee cake lineup.
Maple Pecan Crockpot Coffee Cake
This maple pecan coffee cake is rich, nutty, and sweet, making it the perfect dessert or breakfast for fall or winter. The warm maple syrup and crunchy pecans provide a deep, satisfying flavor that complements the soft cake perfectly.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Topping:
- 1/2 cup pecans, chopped
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Instructions
- Grease the crockpot or line with parchment paper.
- In a large bowl, cream together sugar and butter. Add eggs, milk, and vanilla, mixing well.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Pour the batter into the crockpot.
- For the topping, mix chopped pecans, maple syrup, brown sugar, and melted butter. Sprinkle the mixture over the batter.
- Cover with a towel, then place the lid.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- Let the cake cool before slicing and serving.
The rich maple flavor and crunchy pecans elevate this coffee cake, making it a decadent yet comforting treat. It’s a must-try for maple syrup lovers.
Raspberry Almond Crockpot Coffee Cake
With the tangy sweetness of raspberries and the nutty flavor of almonds, this coffee cake offers a fresh and fruity option that’s perfect for breakfast or a light dessert. The combination of berries and nuts adds a burst of flavor in every bite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the Almond Topping:
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Instructions
- Grease the crockpot or line with parchment paper.
- In a large mixing bowl, cream together sugar and butter. Add eggs, milk, and vanilla extract, mixing until smooth.
- In a separate bowl, combine flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Gently fold in raspberries, then pour the batter into the crockpot.
- In a small bowl, combine sliced almonds, brown sugar, and melted butter. Sprinkle over the batter.
- Cover with a towel before placing the lid to prevent condensation.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- Allow the cake to cool before serving.
This raspberry almond coffee cake is a delightful treat with the perfect balance of tart raspberries and crunchy almond topping. It’s sure to be a favorite for fruit lovers!
Peanut Butter Chocolate Crockpot Coffee Cake
If you love peanut butter and chocolate together, this coffee cake is for you. Rich and indulgent, it combines creamy peanut butter and gooey chocolate in every bite. This dessert will satisfy any chocolate peanut butter craving.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
For the Peanut Butter Topping:
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- 2 tbsp milk
Instructions
- Grease the crockpot or line with parchment paper.
- In a large bowl, cream together butter, peanut butter, and sugar. Add eggs and milk, mixing until smooth.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture.
- Stir in chocolate chips, then pour the batter into the crockpot.
- In a small bowl, mix together peanut butter, powdered sugar, and milk to create the topping. Drizzle over the batter.
- Cover with a towel, then place the lid.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- Let the cake cool before slicing.
This peanut butter chocolate coffee cake is a decadent treat, perfect for chocolate and peanut butter enthusiasts. It’s rich, satisfying, and sure to be a hit at any gathering.
Lemon Blueberry Crockpot Coffee Cake
This refreshing coffee cake combines the zing of lemon with the sweetness of blueberries. It’s a light, fluffy dessert or breakfast option that brings a fresh flavor to your table. The lemon glaze gives it the perfect finish for a bright and flavorful treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup fresh blueberries (or frozen, thawed and drained)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk
Instructions
- Grease the crockpot or line with parchment paper.
- In a large bowl, cream together butter and sugar. Add eggs, milk, and vanilla, mixing until smooth.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Gently fold in blueberries and pour the batter into the crockpot.
- Cover with a towel before placing the lid.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- In a small bowl, mix powdered sugar, lemon juice, and milk to create the glaze. Drizzle over the cooled cake before serving.
This lemon blueberry coffee cake is the perfect balance of tart and sweet, with a tangy glaze that enhances the flavors. It’s an uplifting and refreshing treat for any occasion.
Chocolate Mint Crockpot Coffee Cake
For mint and chocolate lovers, this coffee cake is a dream come true. The combination of rich chocolate cake and refreshing mint creates a perfect balance of flavors, making this a decadent dessert for any chocolate fan.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup cocoa powder
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp mint extract
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
For the Mint Topping:
- 1/2 cup powdered sugar
- 1 tbsp mint extract
- 1 tbsp milk
Instructions
- Grease the crockpot or line with parchment paper.
- In a large bowl, cream together sugar and butter. Add eggs, milk, and mint extract, mixing until smooth.
- In another bowl, combine flour, cocoa powder, baking powder, and salt. Gradually mix into the wet ingredients.
- Stir in chocolate chips and pour the batter into the crockpot.
- Cover with a towel and then place the lid on top.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- For the mint topping, mix powdered sugar, mint extract, and milk together. Drizzle over the cake once it has cooled.
The refreshing mint and rich chocolate combine beautifully in this cake, offering a satisfying dessert that’s both indulgent and refreshing. Perfect for mint chocolate fans!
Cinnamon Sugar Crockpot Coffee Cake
This cinnamon sugar coffee cake is a cozy, comforting treat, perfect for a chilly morning or a cozy afternoon snack. With a soft, fluffy texture and a rich cinnamon-sugar swirl throughout, it’s sure to become a family favorite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
For the Topping:
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Grease the crockpot or line it with parchment paper.
- In a mixing bowl, cream together butter and sugar until smooth.
- Add eggs, sour cream, and vanilla, mixing well.
- In another bowl, combine flour, baking powder, and salt. Gradually mix into the wet ingredients.
- In a separate small bowl, combine sugar and cinnamon for the swirl.
- Pour half of the batter into the crockpot, then sprinkle with half of the cinnamon-sugar mixture. Top with the remaining batter and swirl with a knife.
- Cover with a towel before placing the lid on the crockpot.
- Cook on high for 2 hours, or until a toothpick comes out clean.
- For the topping, combine sugar and cinnamon, then drizzle melted butter over the warm cake and sprinkle the cinnamon-sugar mixture on top.
This cinnamon sugar coffee cake is a wonderfully comforting dessert or breakfast option, with its warm and sweet cinnamon swirl and tender crumb.
Strawberry Shortcake Crockpot Coffee Cake
This strawberry shortcake coffee cake is a deliciously fruity and indulgent twist on the classic. It features fresh strawberries and a buttery cake base, topped with a layer of whipped cream for a perfect dessert or breakfast.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup fresh strawberries, diced
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Grease the crockpot or line it with parchment paper.
- In a mixing bowl, cream butter and sugar together until light and fluffy.
- Add eggs, milk, and vanilla, mixing until well combined.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Gently fold in diced strawberries.
- Pour the batter into the crockpot and spread it evenly.
- Cover with a towel and then place the lid on the crockpot.
- Cook on high for 2 to 2.5 hours, or until a toothpick inserted comes out clean.
- While the cake is cooling, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve the cake with a generous dollop of whipped cream and extra strawberries on top.
The strawberry shortcake coffee cake offers a sweet, fruity, and indulgent treat that’s perfect for a special breakfast or dessert. The whipped cream adds the finishing touch, making it extra creamy and delicious.
Pumpkin Spice Crockpot Coffee Cake
This pumpkin spice coffee cake is the ultimate autumn treat, with the warm spices of cinnamon, nutmeg, and cloves blending perfectly with the rich pumpkin flavor. It’s a great way to bring the essence of fall into your home all year long.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1 tsp ground cinnamon
Instructions
- Grease the crockpot or line it with parchment paper.
- In a large bowl, cream butter and sugar together until smooth.
- Add eggs, vanilla, and pumpkin puree, mixing well.
- In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture.
- Pour the batter into the crockpot and spread it evenly.
- In a small bowl, combine brown sugar, flour, butter, and cinnamon for the streusel topping. Sprinkle evenly over the batter.
- Cover with a towel and place the lid on the crockpot.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- Let the cake cool slightly before serving.
This pumpkin spice coffee cake is a perfect treat for the fall season, with its warm spices and comforting flavors. It’s sure to bring some cozy vibes to any occasion.
Mzcha Chocolate Crockpot Coffee Cake
If you love the combination of coffee and chocolate, this mocha chocolate coffee cake will be a new favorite. The rich coffee flavor blends perfectly with the smooth chocolate, creating a decadent dessert that’s perfect for a coffee break or after dinner.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup brewed coffee, cooled
- 2 large eggs
- 1 tbsp baking powder
- 1/4 cup cocoa powder
- 1/2 tsp salt
For the Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 1 tbsp brewed coffee
Instructions
- Grease the crockpot or line it with parchment paper.
- In a large bowl, cream butter and sugar together until smooth.
- Add eggs and brewed coffee, mixing well.
- In another bowl, combine flour, baking powder, cocoa powder, and salt. Gradually mix into the wet ingredients until smooth.
- Pour the batter into the crockpot.
- Cover with a towel, then place the lid on top.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- For the glaze, melt the chocolate chips, butter, and coffee together in a small saucepan over low heat. Drizzle the glaze over the cooled cake.
The mocha chocolate coffee cake is perfect for chocolate and coffee lovers, offering a rich, indulgent treat with a deep coffee flavor. The glossy chocolate glaze takes it to the next level, making it an extra special dessert.
Cherry Almond Crockpot Coffee Cake
This cherry almond coffee cake combines the sweetness of cherries with the nutty richness of almonds for a deliciously unique twist. It’s perfect for a springtime brunch or a light summer dessert, with a delightful combination of flavors and textures.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1 tsp almond extract
- 1/2 tsp salt
- 1 cup fresh or canned cherries, pitted and chopped
For the Almond Topping:
- 1/4 cup sliced almonds
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
Instructions
- Grease the crockpot or line it with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs, milk, and almond extract, mixing well.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients.
- Gently fold in the chopped cherries and pour the batter into the crockpot.
- In a small bowl, combine sliced almonds, brown sugar, and melted butter. Sprinkle the almond mixture over the batter.
- Cover with a towel, then place the lid on the crockpot.
- Cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- Let the cake cool slightly before serving.
This cherry almond coffee cake offers a light, fruity, and nutty flavor combination that’s both refreshing and indulgent. Perfect for spring gatherings or a casual afternoon snack.
S’mores Crockpot Coffee Cake
This s’mores coffee cake brings the fun flavors of a campfire treat to your crockpot. With chocolate, marshmallows, and graham cracker crumbs, it’s a dessert that tastes like the classic summer campfire snack, but in cake form!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 2 large eggs
- 1 tbsp baking powder
- 1/4 cup cocoa powder
- 1/2 tsp salt
For the Topping:
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
- 1/4 cup graham cracker crumbs
Instructions
- Grease the crockpot or line it with parchment paper.
- In a large bowl, cream butter and sugar together. Add eggs, milk, and cocoa powder, mixing well.
- In another bowl, combine flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until smooth.
- Pour the batter into the crockpot.
- In a small bowl, mix together mini marshmallows, chocolate chips, and graham cracker crumbs. Sprinkle the topping evenly over the batter.
- Cover with a towel, then place the lid.
- Cook on high for 2 to 2.5 hours, or until a toothpick comes out clean.
- Let the cake cool slightly before serving.
This s’mores coffee cake combines all the delicious elements of the classic treat, offering a fun and indulgent dessert that will satisfy your sweet tooth. It’s a great choice for any chocolate and marshmallow lover!
Note: More recipes are coming soon!
