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Crockpot Coffee Cake on a white plate, topped with cinnamon streusel and fresh blueberries, with a warm, inviting feel.

Crockpot Coffee Cake

Crockpot Coffee Cake takes just 10 minutes of hands-on prep and delivers a moist, buttery cake with a cinnamon-streusel topping every single time. It’s my ultimate slow cooker dessert for busy days—minimal effort, maximum deliciousness.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 egg
  • 3/4 cup milk or as needed
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 2/3 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter

Method
 

  1. In a medium bowl, make the streusel topping. Combine 1/4 cup flour, 2/3 cup sugar, and 1 teaspoon cinnamon. Cut in the butter until the mixture resembles crumbs. Set aside.
  2. In a large bowl, mix the dry cake ingredients: 2 cups flour, 3/4 cup sugar, baking powder, and salt. Cut in butter until crumbly.
  3. Crack an egg into a 1-cup measuring cup and add milk to fill the cup. Stir in vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix!
  5. Line your slow cooker with parchment paper and spread the batter evenly.
  6. Sprinkle the streusel topping over the batter.
  7. Cover and cook on high for 2–2 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
  8. Carefully lift the cake out using the parchment paper and let it cool on a rack for 10 minutes before serving.

Notes

Batch tip: Double the recipe and freeze half for later. It freezes beautifully for up to 3 months.