SLOW COOKER APPLE SPICE CAKE
Hands-on time: 35 minutes Total time: 4 hours Makes: 12 to 16 servings
As this cake bakes, it fills the air with the heavenly scent of spiced apples. The rich nutty flavour of brown butter icing transforms this everyday treat into a company-worthy dessert.
¼ cup butter, softened
1 cup packed brown sugar
¼ cup vegetable oil
1 cup unsweetened applesauce
1 tsp vanilla
2 cups all-purpose flour
1½ tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
¼ tsp each ground ginger and
1 cup diced cored peeled apple
Brown Butter Icing:
½ cup butter
1 cup icing sugar
Cake: Place insert of 5- to 6-quart slow cooker on sheet of parchment paper. Adding 2 inches, trace around bottom; cut out shape. Grease insert; line with parchment paper cutout.
In large bowl, beat together butter, brown sugar and oil until smooth; beat in eggs, 1 at a time, beating well after each addition. Stir in applesauce and vanilla.
In separate bowl, whisk together flour, baking powder, cinnamon, baking soda,
salt, ginger, cloves and nutmeg. Add to butter mixture along with apple; stir just until moistened. Scrape into prepared slow cooker, smoothing top; cover and cook on high until cake tester inserted in centre comes out clean, about 2 hours.
Turn off slow cooker; uncover and let cool for 15 minutes. Using parchment paper, lift out cake onto rack; let cool completely. Peel off parchment paper.
Brown Butter Icing: In saucepan, melt butter over medium heat; cook, stirring, until nutty brown and fragrant, about 3 minutes. Let cool slightly. Whisk in icing sugar until smooth. Spread over top of cake.
PER EACH OF 16 SERVINGS: about 265 cal, 3 g pro, 13 g total fat (6 g sat. fat), 36 g carb (1 g dietary fibre, 23 g sugar), 46 mg chol, 215 mg sodium, 96 mg potassium. % RDI: 3% calcium, 9% iron, 8% vit A, 2% vit C, 16% folate.