How to Make Slow Cooker Autumn Spoon Cake
Pumpkins and apples have all the fall fun…try something new with this moist, pudding-like cake. Fresh pears make it seasonal; ginger is the perfect complement. More Recipes here: http://qvc.co/recipess
2-1/4 cups all-purpose flour
1-1/4 cups packed light brown sugar, divided
2 tsp baking powder
1-1/4 tsp ground ginger
1 tsp salt
1 cup whole milk
1/4 cup vegetable oil
2 tsp vanilla extract
2 pears peeled, cored, and cut into 1/2″ cubes
3/4 cup water
1 cup pear juice or nectar
3 Tbsp butter
Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray. Set aside.
Whisk together the flour, 1/2 cup packed brown sugar, baking powder, ginger, and salt in a medium-size bowl. In a small bowl, whisk together the milk, oil, and vanilla. Add the liquid mixture to the dry ingredients and mix until just combined. (The batter should be really thick.) Add the chopped pears and mix until evenly incorporated. Spoon the batter into the slow cooker.
Combine the remaining ingredients in a medium-size saucepan set over medium heat. Bring the mixture to a boil, stir constantly until the sugar dissolves, and then reduce the heat to a simmer. Cook, uncovered, for 3 minutes. Pour the hot liquid over the cake batter.
Tightly secure paper towels or a cotton dishcloth over the mouth of the slow cooker. Place the lid on top. Turn the crock pot on low and cook for 3-1/2 hours, or until the cake is completely set in the center. Cool slightly before serving.
If you’re looking for more great fall recipes, why not try my pumpkin cheesecake bars, apple cider mug cake or apple cranberry pie. You’ll find all the how to videos on YouTube and as always, the recipes are on qvc.com.