No Reviews
You must be logged in to post a review.
A wonderful fall classic made easier in your crock pot. Serve with ice cream—you won’t be sorry.
Line a 5-6 quart crock pot with parchment paper. Let the excess come up the sides. In a mixing bowl, combine softened butter with sucanat. Mix until well combined. Add eggs and mix again. Stir in applesauce and vanilla. Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir with a whisk until no clumps remain. Don’t over-stir.
Pour or spoon mixture down into the crock. You may have to adjust the paper so it doesn’t come over the sides. Cover and cook on high for 2 hours. Test with a toothpick to ensure middle is done. Ignore the smoke.
Pull parchment paper and cake out. Cool completely on a wire rack. Serve with ice cream.
No Comments
Leave a Comment!
You must be logged in to post a comment.