Your slow cooker is your straight and narrow path to a delicious dinner full of flavor, but did you know you can make a ton of desserts in this simple, versatile appliance? Welcome dessert to the “set it and forget it” world with this tender fall apple cake recipe.
We both grew up near a famous local apple orchard and have fond memories of picking the apples, then rushing home to bake apple cakes and pies. Even if you don’t pick them off the tree, be sure to bake this cake on a fall day. It will fill the kitchen with a sweet and spicy aroma, and you will enjoy a wonderful old-fashioned apple 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 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, at room temperature, slightly beaten
- 1/4 cup whole milk
- 2 tablespoons canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 firm apple (such as Braeburn or Granny Smith), peeled, cored and finely chopped
- 1/3 cup apple cider
- 1 tablespoon unsalted butter
- 1/3 cup confectioners' sugar
For 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 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 2½ 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.
For 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.