Few flavour pairings are as comforting as apple and cinnamon. The sweetness of tender apples combined with the warm spice of cinnamon creates a homely, nostalgic treat that never goes out of style. This cake brings those much-loved flavours together in the easiest way possible – using your slow cooker.
Unlike traditional baking, which can sometimes result in a dry cake or burnt edges, the gentle heat of the slow cooker ensures a moist, fluffy crumb and perfectly cooked centre every time. It’s a fuss-free method that allows you to set it and forget it while you get on with your day. Best of all, there’s no need to keep an eye on the oven or worry about over-baking.
This Apple and Cinnamon Cake makes a lovely afternoon tea treat, an easy dessert served with cream or custard, or even a sneaky lunchbox slice for the kids. It’s budget-friendly, family-friendly, and guaranteed to fill your kitchen with the most irresistible aroma while it cooks.
Slow Cooker Apple and Cinnamon Cake
10
servings15
minutes2
hours250
kcal2
hours15
minutesA soft, spiced cake filled with apples, baked low and slow in the slow cooker.
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Ingredients
100 g unsalted butter, softened
110 g (½ cup) caster sugar
375 g (2 ½ cups) self-raising flour
2 tbsp ground cinnamon
2 tsp baking powder
375 ml (1 ½ cups) milk
2 large eggs
2 tsp vanilla extract
125 g (½ cup) tinned apples, drained
Spray oil, for greasing
Directions
- Spray the slow cooker bowl with oil.
- Line the base with 2–3 strips of baking paper to help lift the cake out later.
- Turn the slow cooker on to high.
- Beat butter and sugar in a large bowl with an electric mixer for 3–4 minutes until creamy.
- Add flour, cinnamon and baking powder. Mix on low speed until just combined.
- Whisk eggs, milk and vanilla in a jug.
- Gradually add the egg mixture to the flour mixture, mixing until smooth.
- Pour three-quarters of the batter into the slow cooker.
- Arrange apples evenly over the batter.
- Spoon remaining batter over the apples.
- Gently shake the slow cooker to level the surface.
- Place a clean tea towel under the lid to absorb moisture.
- Cook on high for 1 hour or low for 2 hours.
- Remove the lid and allow the cake to cool slightly in the slow cooker.
- Lift the cake out using the baking paper strips and place on a wire rack to cool completely.
Notes
- Use fresh apples instead of tinned if preferred.
- Serve warm with custard or cream.
- Store in an airtight container for up to 3 days.
- Swap cinnamon for mixed spice for extra flavour.
- Ensure the tea towel doesn’t touch the cake batter.
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