Slow-Cooker Poppyseed Cake

This is my all-time favorite slow-cooker dessert from the Crock-Pot cookbook. It's perfect for a quick, last-minute event.

You can cut it into blocks, like we did here for our ladies' Christmas tea at the church, or into wedges.

1 1/2 cups biscuit baking mix
3/4 cup granulated sugar
2 tbsp poppy seeds
1/2 cup sour cream
1 egg
2 tbsp milk
1 tsp vanilla
2 tsp grated orange peel

1. Spray slow cooker with nonstick cooking spray. Cut a waxed paper circle to fit inside of slow cooker. Spray lightly. Set on high heat.

2. Whisk baking mix, sugar and poppy seeds in large bowl. In another bowl, mix sour cream, egg, milk, vanilla and orange peel. Whisk wet ingredients into dry ingredients.

3. Spoon batter into slow cooker and smooth the top. Place double layer of paper towel under lid. Cook on high 1 1/2 hours. Cake is done when top is no longer shiny and toothpick comes out clean.

4. Invert cake on cooling rack, peel off waxed paper and cool completely.

1/4 cup orange juice
2 cups powdered sugar
2 tsp poppy seeds

1. Whisk orange juice into powdered sugar.

2. Cut cake in wedges (or small squares) and arrange on serving dish.

3. Drizzle glaze over top and sides of cut cake. Sprinkle lightly with poppy seeds.


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