Let the slow cooker add a sweet finishing touch to your next meal
The slow cooker is known for convenient, no-fuss cooking. It is the gold standard for simmering soups, stews, chili and pot roast. Entertaining is stress-free when using it to serve meatballs and dips.
Now creative cooks are tapping into slow cooker sweets and saying goodbye to dry desserts. From cakes and cheesecakes to puddings, bread puddings, fruit crisp or cobbler, fondues and candies, the standard slow cooker works like a charm.
But when we mention we are the authors of “Slow Cooker Desserts, Oh So Easy, Oh So Delicious” (St. Martin’s, 2015), the people we meet often respond with disbelief.
Rest easy, for while slow cooker desserts may seem new to you, the appliance is tried and true. Baking cakes in slow cookers was a standard part of the testing protocol when we worked in the test kitchen for Rival Manufacturing Co., which introduced the Crock-Pot to the world.
That was more than 30 years ago, and now it is time to let the world know that slow cooker desserts can’t be beat. Long known for moist, even heat, the slow cooker bakes scrumptious desserts. Fruit cobblers or crisps, bread pudding, creme caramel, poached pears and applesauce all simmer to comforting perfection.
We have found rich and decadent chocolate fondue and moist, old-fashioned cakes flavored with fruit and nuts, dense chocolate cakes or rich pound cake also do well in a slow cooker, as do cheesecakes, which are know to be fussy and require slow, moist heat.
Skip the more delicate angel food, chiffon or light and fluffy cakes.
Although slow cooker chili can chase the winter chill, a fruit crisp or pudding is just as nice, and come summer, there’s no need to turn on the oven when a slow cooker can keep your kitchen cool. Best of all, using a slow cooker means you are free to run errands or do other tasks.
Kathy Moore and Roxanne Wyss are Kansas City-based professional home economists and the authors of several cookbooks featuring small appliances and the blog Plugged Into Cooking. They also develop Chow Town’s Eating for Life recipes.
Getting started
Slow cookers have changed since their introduction years ago. Slow cookers manufactured in the last 10 years or so are generally hotter and are better for baking cakes and cheesecakes.
▪ To bake a slow cooker cake, buy a 7-inch springform pan or an 8 1/2 -by-4 1/2 -inch loaf pan. Round springform pans fit in large, round or oval slow cookers, while loaf pans fit in large, oval slow cookers.
▪ Shape a piece of aluminum foil measuring about 18 to 24 inches long into a ring. Place the foil ring on the bottom of the slow cooker. Place the filled cake pan on the foil ring; do not add water. Cover with the lid.
▪ Resist the temptation to lift the lid of the cooker while cooking. Check the cooking progress at the minimum cooking time listed in the recipe, and if not done, quickly replace the cover and allow to cook for an additional 15 to 30 minutes.
▪ Many slow cooker desserts cook for just an hour or two and rarely cook longer than 3 or 4 hours, usually on the high setting. The average slow cooker cake takes 2 to 3 hours on high heat. When done, carefully lift the cake out of the slow cooker using a hot pad.
▪ If baking a cheesecake, leave it in the slow cooker and keep the cooker covered. Unplug the cooker and let the cheesecake cool inside it for about an hour.
▪ If baking a bread pudding, line the inside of the cooker with parchment paper. If necessary, crisscross two sheets of parchment to cover the stoneware crock completely and press it down so it conforms to the sides of the stoneware. Spray the parchment with nonstick cooking spray. The parchment paper will even out the heat, help minimize browning on the sides and prevent sticking.
French Lemon Cake With Lemon Glaze
Makes 1 (7-inch) round cake
Slow cooker size: 5 quart or larger
We fell in love with the moist, soft texture of this cake. It is wonderful with the tart lemon glaze and even better topped with the glaze and fresh berries. Be prepared for your friends to request the recipe.
Cake:
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
Dash of salt
1/2 cup unsalted butter, at room temperature, plus more for the pan
1 cup sugar
1 large egg, at room temperature
1/2 cup sour cream
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Glaze:
1 tablespoon fresh lemon juice
1/2 cup powdered sugar
To prepare the cake: Butter a 7-inch springform pan and set aside. Crumble a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In a large bowl using a hand mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Beat in the egg. Add the sour cream and blend well.
Add the flour mixture to the butter mixture, beating until well blended. Beat in the lemon zest, lemon juice and vanilla.
Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 3 to 4 hours, or until a wooden pick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
To prepare the glaze: In a small bowl, whisk together the lemon juice and powdered sugar until smooth. Pour the glaze over the cooled cake.
Tip: Lemon zest is easy to grate using a Microplane grater. Remember that the wonderful, intense lemon flavor you want is in the colored portion, but the white pith is bitter.
Per serving, based on 8: 342 calories (40 percent from fat), 15 grams total fat (9 grams saturated), 64 milligrams cholesterol, 49 grams carbohydrates, 3 grams protein, 98 milligrams sodium, 1 gram dietary fiber.
Source: “Slow Cooker Dessert” (St. Martin’s Griffin) by Roxanne Wyss and Kathy Moore
Warm Brownie Pudding
Makes 6 to 8 servings
Slow cooker size: 4 quart
Who doesn’t enjoy warm brownies? If you do, this may become your all-time favorite dessert. Ooey, gooey good! This fudgy brownie pudding cake makes its own chocolate sauce as it bakes. For an over-the-top dessert, serve it with a scoop of ice cream.
1 tablespoon unsalted butter, softened
1 cup all-purpose flour
3/4 cup plus 1/2 cup sugar, divided
3 tablespoons plus 1/4 cup unsweetened cocoa powder, divided
1 1/2 teaspoons baking powder
Dash salt
1/2 cup whole milk
2 tablespoons canola or vegetable oil
1 teaspoon pure vanilla extract
1/2 cup packed brown sugar
1 1/2 cups boiling water
Vanilla ice cream, optional
Using the 1 tablespoon butter, generously butter a 4-quart slow cooker.
In a medium bowl, whisk together the flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla; stir until blended. Spoon the batter into the buttered slow cooker.
In another bowl, whisk together the remaining 1/2 cup sugar, remaining 1/4 cup cocoa powder, brown sugar and the boiling water. Whisk until the sugar is dissolved, and then pour gently over the batter in the slow cooker. Do not stir.
Cover the slow cooker and bake on high for 2 to 2 1/2 hours or until the top is set. Unplug the slow cooker and let stand, covered, for 30 minutes.
To serve, spoon the warm brownie pudding and sauce into individual dishes and top, if desired, with ice cream.
Per serving, based on 6: 324 calories (22 percent from fat), 8 grams total fat (2 grams saturated), 8 milligrams cholesterol, 62 grams carbohydrates, 4 grams protein, 179 milligrams sodium, 3 grams dietary fiber.
Source: “Slow Cooker Dessert” (St. Martin’s Griffin) by Roxanne Wyss and Kathy Moore
Old-Fashioned Banana Split Dump Cake
Makes 8 to 10 servings
Slow cooker size: 4 quart
1 (14-ounce) package frozen sliced unsweetened strawberries
1 (14-ounce) package frozen unsweetened pineapple chunks
1 (16.25-ounce) package white cake mix
1/2 cup unsalted butter, cut into thin slivers
1/2 cup toasted pecan pieces
Garnish:
Vanilla ice cream
3 bananas, sliced thin
Chocolate syrup for drizzle
Spray a 4-quart slow cooker with nonstick cooking spray. Place strawberries and pineapple in slow cooker; stir to combine. Sprinkle cake mix evenly over fruit. Layer thin butter slivers evenly over the entire surface. Sprinkle evenly with pecans.
Cover the slow cooker and bake on high 2 to 3 hours until heated through and bubbling.
Scoop into larger size individual serving bowls. Top with a scoop of ice cream, sliced bananas and a drizzle of chocolate syrup.
Tips: Serve the dump cake immediately or within an hour.
Toasting pecans intensifies the flavor. To toast the pecans, spread in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.
Per serving, based on 8: 488 calories (41 percent from fat), 23 grams total fat (9 grams saturated), 31 milligrams cholesterol, 70 grams carbohydrates, 4 grams protein, 390 milligrams sodium, 4 grams dietary fiber.
Source: Developed exclusively for The Star by Roxanne Wyss and Kathy Moore
White Chocolate Raspberry Cheesecake
A metal 8 1/2 -by-4 1/2 -inch loaf pan (without large handles) generally fits in a large oval slow cooker, while a 7-inch springform pan typically fits in either a large round or oval slow cooker. Check the fit of the pan in the slow cooker prior to making the recipe.
Makes 6 servings
Slow cooker size: 5 quart or larger
Crust:
2/3 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted
Filling:
1 (4-ounce) package white baking chocolate
2 (8-ounce) packages cream cheese, at room temperature
6 tablespoons granulated sugar
2 large eggs, at room temperature
1 tablespoon all-purpose flour
2 teaspoons vanilla
1/2 cup sour cream, at room temperature
Topping:
1 1/2 cups raspberries
2 tablespoons sugar
1 teaspoon cornstarch
Preheat oven to 375 degrees. Spray the bottom of 7-inch springform pan with nonstick cooking spray. (Alternately, line an 8 1/2 -by-4 1/2 -inch loaf pan with parchment paper, allowing the paper to extend up the sides of the pan; spray the paper-lined pan with nonstick cooking spray.) Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form into a 7-inch ring. Place aluminum foil ring in the bottom of a large slow cooker.
To prepare the crust: Combine the crust ingredients in a medium bowl and stir to blend. Press crumbs across the bottom of the pan. Bake 5 to 7 minutes or until the crust is set. Allow the crust to cool.
To prepare the filling: Break the white chocolate into pieces and place in a small, glass microwave-safe bowl. Microwave on high (100 percent) power 30 seconds. Stir and continue to microwave in 30 second intervals, stirring after each, until melted. Set aside to cool slightly.
Beat the cream cheese in a large bowl, using an electric mixer at medium speed, until creamy. Beat in the sugar, beating until the mixture is light and fluffy. Add eggs, one at a time, and beat well after each addition. Beat in the melted white chocolate. Beat in the flour and vanilla. Beat in the sour cream. Pour filling over baked crust.
Place the pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on high 2 to 2 1/2 hours or until softly set. Unplug slow cooker; do not remove cheesecake. Allow the cheesecake to stand in the slow cooker 1 hour.
Allow the cheesecake to completely cool, then refrigerate several hours or overnight.
To prepare the topping: Measure out and set aside half of the raspberries. Place the remaining 3/4 cup raspberries in a food processor. Process until smooth. Pour the raspberry puree through a sieve to remove the seeds. Place the puree in a 2-cup glass measuring cup. Add cold water to measure 1/2 cup. Stir in sugar and cornstarch. Microwave on high (100 percent) power 45 seconds. Stir well. Microwave on high 40 seconds or until syrup is boiling. Pour the hot raspberry syrup into a small bowl and allow the syrup to cool 10 minutes. Gently stir reserved raspberries into syrup.
Use a table knife to gently cut around the edges of the cake. Remove the sides from the springform pan. (Alternately, lift the cheesecake from the loaf pan using the parchment paper as handles. Remove the parchment paper from the cheesecake.)
Top cheesecake with raspberries and syrup, or if desired, cut cheesecake into serving pieces and top each piece with raspberries and syrup.
Per serving, based on 6: 610 calories (64 percent from fat), 44 grams total fat (26 grams saturated), 172 milligrams cholesterol, 45 grams carbohydrates, 11 grams protein, 334 milligrams sodium, 2 grams dietary fiber.
Source: Developed exclusively for The Star by Roxanne Wyss and Kathy Moore
This story was originally published March 15, 2016 at 5:00 AM.