Baking Cakes & Bread In the Crock Pot. Have You Tried It?
- FoodWacky Oct 8, 2013 05:42 PM
Am I wrong, or do most folks limit their crock pot meals to soups and stews?
I've been having a blast lately baking quick breads and cakes in the crock, and my family is really delighted with the results! Okay, I admit it...I'm in love with my crock pot and I love to think of new and fun ways to use it.
Kinda seems like you can't go wrong, at least not too far wrong!
I love my crock too but I've never tried to bake anything. What is your most resounding success to date?
I tried it once for a regular cake. Ended up w/ a soggy topped cake and no one would eat it. I like the dry heat of the oven. I do think the crock pot is great for bread pudding. It also seems like an ideal environment for cheesecake, moist heat. I would probably fold a towel under the lid for that, though.
This is really good, actually--a hot fudge cake. It's moist, brownie like.
How does this work? I can't imagine the "low and slow" method of cooking doing cakes or quick breads any favor. I could see it for the fudgy types of cake that chowser referred to but not traditional cakes. I would love to hear more details of the results you are getting, especially in respect to the rise and the moisture content of the final product (is it wet??).
Use the oven, can't' see hovering over a crock pot to watch a cake dry out over the term of a day.
What kind of cakes have you made? We were just playing around this week here in the CHOW kitchen with a chocolate cake recipe and weren't happy with the results. It was a bit gummy and wasn't worth the time it took (6 hours). Would love to hear what worked for you.
I use my crock pot to make quick breads all the time, and they turn out quite delicious! An added bonus is that during warm weather you don't have to heat your kitchen up by using the oven.
Here's one of my favorite recipes:
Orange Cranberry Cake
Serves 3 - 4
2 Cups flour
1/2 Teaspoon salt
2 Teaspoons baking powder
1/2 Cup sugar
1/4 Cup butter
1 Teaspoon vanilla extract
2 Teaspoons orange extract
1/2 Cup orange juice
1 Teaspoon grated orange zest
1/2 Cup milk
1/2 Cup sour cream
1/2 Cup dried sweetened cranberries
Glaze: Mix 1/4 Cup powdered sugar, 1/2 teaspoon vanilla and 2 teaspoons water.
1. Combine the flour, salt and baking powder in a medium sized bowl.
2. In a separate bowl beat the eggs & butter until fluffy. Add the vanilla & orange extracts and beat for 30 seconds. Pour in the orange juice, milk, sour cream & orange zest, beat for an additional 30 seconds, then gently fold the cranberries into the batter.
3. Prepare the crock pot with non-stick spray, then fold three long strips of foil over several times to create long strips. Place them crosswise in the pot, extending over the top sides. These will be used to remove the cake when it's done.
4. Carefully pour the batter into the slow cooker pot. Cover and cook on high for 1 1/2 hours, then on low for 1 hour. Serve either warm or at room temperature. If desired, serve with glaze.
Your recipe looks like it's more complicated and requires more work than baking cakes in the oven. And it also requires more time.
Mixing the batter is simple enough. Buttering/flouring the pans is simple enough. If it's layer cakes, 20 minutes in the oven is usually sufficient. If it's a bundt/pound cake, then a hour is usually sufficient.
But I get your point about not wanting to heat the oven on a hot day, so thank goodness I have central air conditioning.
Just once--the slow cooker carrot cake from America's Test Kitchen. It was light & delicious. Motivation for us was twofold: 1) the novelty--can you really bake in a crockpot? & 2) the little 6" cake was just the right size for us.
Would I repeat it? Maybe. If I thought the same recipe would work in the toaster oven, I'd use that, but it's probably the moist heat that makes it work.