Crockpot Cinnamon Coffee Cake is one of my favorite ways to make a homemade cake without heating up the whole kitchen! This tender, moist cake bakes perfectly in the slow cooker, and your house will smell absolutely heavenly.
What makes this recipe so special is how the crockpot keeps everything wonderfully moist while that cinnamon flavor develops beautifully throughout. The combination of fresh lemon juice and warm spices creates such a lovely, comforting taste that reminds me of visiting Gran’s kitchen.
I love serving this cake warm to family and friends, especially with a cup of coffee on a lazy morning or after Sunday dinner. It’s the kind of simple, from-scratch dessert that brings everyone together and makes them feel truly loved and cared for.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Crockpot Cinnamon Coffee Cake
Ingredients
- 0.5 cup Milk
- 0.5 teaspoon Lemon Juice
- 1 cup All-Purpose Flour
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 tablespoon Shortening Confectionery
- 3 tablespoon Egg
- 1 teaspoon Vanilla Extract
- 0.33333333333333 cup Honey
- 0.5 cup Applesauce
- 0.25 cup Yogurt
- 0.25 cup Brown Sugar
- 1 teaspoon Cinnamon
- 0.25 cup Brown Sugar
- 1 teaspoon Cinnamon
- 2 tablespoon All-Purpose Flour
- 2 tablespoon Butter
Instructions
- Grease a 6-quart crockpot with cooking spray and set aside.
- Combine milk and lemon juice in a small bowl and let curdle for 510 minutes while preparing the rest of the recipe.
- In a medium bowl, combine flours, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the rest of the wet ingredients, including the milk and lemon juice.
- Pour the wet mixture into the dry and stir just to combine.
- Do not over-mix.
- In a small bowl combine the ingredients for the filling.
- Pour half of the batter into the slow cooker, spreading to make sure it reaches all edges.
- Sprinkle the filling over the top.
- Use the back of a spoon to make sure the entire surface is covered, if necessary.
- Pour the rest of the batter over the top, spreading again to make sure it reaches the edges.
- Combine the ingredients for the topping in a small bowl.
- Use a fork to work in the butter until you have a crumbly mixture.
- Sprinkle over the top of the batter.
- Turn the crockpot to high and let cook for 1 hour.
- After 1 hour, reduce heat to low and cook for another hour.
- Check for doneness by inserting a toothpick in the center.
- If it comes out clean, turn off the crockpot and crack open the lid to let moisture escape.
- Let the cake sit in the crockpot for 1020 minutes to cool before removing.
- Remove from crockpot and serve.
- Sprinkle with powdered sugar if desired.
