Apple Cake (Crockpot)

Apple cake from the crockpot? Yes, and surprisingly well: this method gives you a tender, almost steamed-pudding crumb under jammy roasted apples, with no oven or hot kitchen required. The base is built like a biscuit, with shortening cut into flour until mealy before egg and milk pull it into a soft batter. That gives you a sturdy crumb that won’t dissolve under the weight of fruit.

The vented-lid trick is what separates this from the gummy slow cooker cakes you’ve probably been disappointed by before. Propping the lid open a sliver with a toothpick lets excess steam escape, so condensation doesn’t drip onto the cake and turn the top into a wet mess. Apricot jam dots melt into the cinnamon-sugar dusted apples for a sweet-tart glaze that pulls the whole thing together.

Pro Tips

• Use tart firm apples like Granny Smith or Honeycrisp. Soft apples turn to mush during the long cook and water out the cake.
• Push apples halfway into the batter, not just on top. Submerged fruit anchors the slices and prevents them from sliding off.
• Vent the lid the entire cook time. Skipping this step gives you a soupy cake regardless of how long you cook it.
• Let the cake cool 15 minutes in the crockpot before lifting. It firms up as it cools.

Variations

• Substitute peach or pear slices for apples seasonally.
• Swap apricot jam for raspberry preserves for a tart, jewel-toned finish.
• Add a handful of chopped walnuts or pecans on top for crunch.