• Alta

    posted on December 8, 2011 at 9:37 am

    Love this! I need a smaller crockpot for these kinds of things. I love Kelly’s coffee cake topping – so I imagine it’d be excellent on this!

    [Reply]

  • Debbie Diggs Phillips

    posted on December 8, 2011 at 9:48 am

    This looks incredible! Go with dairy free sour cream and yogurt and make it a sugar-free, dairy-free AND gluten-free treat! Thanks!

    [Reply]

    Jasmine Reply:

    @Debbie Diggs Phillips, There is dairy in Pamela’s Pancake Mix. How did you substitute this?

    [Reply]

  • alison

    posted on December 8, 2011 at 10:04 am

    This looks so tasty (and easy)….I think I’ll give it a go for our Christmas morning breakfast! =)

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  • Ricki

    posted on December 8, 2011 at 10:50 am

    What a great idea! It’s becoming clear to me that I’m going to have to get a crockpot. . . ! ;-)

    [Reply]

    Amy Reply:

    @Ricki, OMG – yes, get a CrockPot. I grew up in the mid-west and I think they are more commonly used there. (Someone will reply to this comment and say that they grew up in the mid-west and never used a CrockPot…)

    xoxo,
    Amy

    [Reply]

  • Maggie

    posted on December 8, 2011 at 12:44 pm

    Ahhh, I love this idea! I am with Ricki. Time to get a crockpot!

    [Reply]

    Amy Reply:

    @Maggie, Yes, get a CrockPot. I have 4.

    xoxo,
    Amy

    [Reply]

  • Allison Tranter

    posted on December 8, 2011 at 1:23 pm

    Looks interesting, I’m trying it out this weekend!

    [Reply]

  • Sarah

    posted on December 8, 2011 at 3:47 pm

    Hi there Amy and YUM – quick question – what size crock pot did you use? Thank you!

    [Reply]

    Amy Reply:

    @Sarah, In the recipe instructions it says to use a 4-quart CrockPot. :)

    [Reply]

  • Tessa@TessaDomesticDiva

    posted on December 8, 2011 at 4:04 pm

    Oh my gosh Amy., what a brilliant idea. I am going to try and make this dairy free and with my own blend of flours…will let you if i make something work!

    [Reply]

    Amy Reply:

    @Tessa@TessaDomesticDiva, Sounds good!! I love sour cream in my coffee cakes which is why I left it in there. :)

    [Reply]

    Gina Reply:

    I need dairy free as well. Curious to see if it works out for you.

    [Reply]

  • Selina@CreativeJuicesDecor

    posted on December 8, 2011 at 10:51 pm

    seriously, that looks amazing and LOVE that it is made in a CP!

    [Reply]

  • Frugal Jen | Frugal, Freebies and Deals

    posted on December 9, 2011 at 12:57 am

    ha.. totally biffed it tonight.. made this (except with my own flour mix).. and forgot to add any baking powder..lol.

    Um.. yummy.. but dense :)

    Jenetta

    [Reply]

    Amy Reply:

    @Frugal Jen | Frugal, Freebies and Deals, Coffee cakes are generally more dense than other cakes. Not sure if yours was more dense due to the flour you used. Pamela’s has baking powder and baking soda in the mix, which is why I left it out of the recipe. If you didn’t add any then your cake would be very, very dense.

    [Reply]

    Jenetta Reply:

    @Amy,

    Yes.. I know.. lol, as I was making the cake I thought.. that’s weird, not baking powder, but I thought, oh, well. Then after I had it in the oven I checked the recipe online and realized, yours wasn’t just a flour mix-it was a baking mix .

    jenetta

    [Reply]

  • Cara

    posted on December 9, 2011 at 8:16 am

    Amy this sounds fantastic! I would love to bake something so delicious in my crockpot :)

    [Reply]

  • Miz Helen

    posted on December 10, 2011 at 1:29 pm

    Hello Miz Amy,
    This is a wonderful Coffee Cake and to make it in the Slow Cooker puts it over the top. It looks like it is so light and moist, just delicious! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon.
    Love to You!
    Miz Helen

    [Reply]

  • Miz Helen

    posted on December 10, 2011 at 1:35 pm

    Amy,
    I pinned your recipe!

    [Reply]

    Amy Reply:

    @Miz Helen, Thanks, Miz Helen!!!

    xoxo,
    Amy

    [Reply]

  • Vanessa aka Gluten Free Chickadee

    posted on December 10, 2011 at 5:48 pm

    Amy – sounds delish! Where do you get the palm sugar from? I would guess they carry it at Whole Foods, as I’ve never looked for it. I am looking to stray away from refined sugar due to candida issues.

    I love using my crock pot. In fact I am making a roast in there right now. Tonight will be roast, carrots, squash, onions, kale and gravy. Cannot wait. Everyone MUST own a crock pot.

    [Reply]

    Amy Reply:

    @Vanessa aka Gluten Free Chickadee, I get mine at Whole Foods. You can also get it from iHerb.com – http://www.iherb.com/Sweet-Tree-Organic-Coconut-Palm-Sugar-Blonde-16-oz-454-g/34435?at=0&rcode=SIR086
    Use my referral code and get $5 off your first order.

    Another option is Amazon.com’s subscribe and save.

    Have fun!
    Amy

    [Reply]

  • Tracy

    posted on December 16, 2011 at 4:22 pm

    Hi Amy,
    Is there any way to make this egg free? Can I do the flax/chia egg (x2) or the energ egg replacer? Just curious we are also ef and yeast free.:) thanks.

    [Reply]

    Amy Reply:

    @Tracy, I haven’t tried it with any egg replacements but if I was going to play around with the recipe I’d either use Ener-g or use a chia or flax egg. If you use the chia or flax egg, you’ll need to add a little baking powder to get a little more leavening. FYI – Pamela’s already has baking powder in it so if you don’t use that baking mix you’ll have to add more baking powder and some xanthan gum. Again, you’ll have to play around and figure it out. I haven’t tried it any other way.

    Hugs,
    Amy

    [Reply]

  • Lori @ Laurel of Leaves

    posted on December 19, 2011 at 2:44 pm

    Amazing! We’re getting together with my husband’s side of the family on the night before Christmas Eve to exchange gifts and have a sleepover ;) I might have to make this for breakfast the next morning instead of the carrot walnut muffins I planned to bring!

    [Reply]

  • Celina Green

    posted on December 25, 2011 at 3:33 pm

    I made this for Christmas morning breakfast – YUM!!! It’s perfectly moist and the cranberries are the perfect tart compliment to the sweet crumb topping!

    My substitutions were: in the crumb I used butter instead of coconut oil.
    In the cake I used full fat coconut milk in place of the sour cream and full fat yogurt instead of nonfat. I also added about 1/3 c more cranberries because the little half cup just looked lonely and I love cranberries!!! I’ll definitely make this again – I may try a tsp of orange extract next time.

    [Reply]

  • Angie

    posted on December 25, 2011 at 11:03 pm

    This was amazing! It came together quickly and I already had all of the ingredients on hand! We enjoyed it Christmas morning while opening gifts. Thanks, Amy!

    [Reply]

  • Ariana Anderson

    posted on February 3, 2012 at 3:05 pm

    This was really good Amy! I followed the directions to a T except I subbed for the flour. I used almost 2 c. of Bob’s Red Mill All Purpose Gluten-Free flour and added 1 t. baking soda, 1 t. baking powder, 1/2 t. salt, 1/2 t. xanthun gum, and 1.5 t. vinegar since my flour didn’t have buttermilk which helps this raise. (I converted this using a pamelas knock-off recipe I found online and then figuring out how much I would need for this recipe.) So I filled 1 c full of flour and the second almost full and added the salt, baking powder/soda, xanthum, and then filled it the rest of the way with almond flour (since Pamela’s has it in it). (So total amount of flour mix was 2 c. and I probably only used about 2 T. of almond flour. Just wanted to let you and others know it can be done without Pamela’s! :) And for that part at least, can be done dairy-free. I’m tolerating more dairy now so I did use low fat sour cream and fat free plain yogurt..but I image this would work great with non-dairy subs too. I also added a few more cranberries as it didn’t seem to be quite enough (I like lots of fruit/addins) in my cake, etc. :) I also cooked it in my 3 quart crockpot with no problems–it didn’t even get close to the top but still rose beautifully. Took a while to cook-I think longer than you said, and actually I let it cook a little too much at the end–which was fine..only one little part actually was burnt–the rest had a nice yummy crunchier crust which I love! :) In the future though I’d like to try this in the oven. Anyway I could do that? How long would you cook it? Or even as muffins!?! That would be good too! :)

    [Reply]

    Amy Reply:

    @Ariana Anderson, Muffins usually take 20 – 25 minutes at 350 but I’d start checking at 15 or 18 minutes. Cakes, depending on the size, and this is a big cake – I’d probably put it in a 9×13 pan and bake at 350 for 35 – 45 minutes; checking at 30 minutes to make sure it’s not getting too brown on top.

    Hugs,
    Amy

    [Reply]

  • Colleen

    posted on February 14, 2012 at 5:09 pm

    Amy,
    Can I use sugar substitute for coconut palm sugar.
    I can’t even have coconut oil, what do you recommend for a substitute?

    [Reply]

    Amy Reply:

    @Colleen, You can use any granulated sugar alternative. It depends on what your body can tolerate. I can’t use any cane sugar products so Sucanant doesn’t work for me.

    [Reply]

    Ari @ The Frugally Rich Life Reply:

    @Amy, @Colleen, I think any oil would work or butter. :D

    [Reply]

    Colleen Reply:

    @Amy,
    Thank you so much, this helps. Now to start baking.

    [Reply]

    Colleen Reply:

    @Colleen,

    Thank you for the suggestion. This really helps a lot as well. I can taste this cake now.

  • Cindy

    posted on January 12, 2013 at 11:12 am

    I’ve made this recipe twice now and loved it (had the aforementioned problems with a 3qt crock pot). It’s earned raves from family members. Next time, I think I’ll cut the coconut sugar a bit, as it’s a bit sweet for my taste, after I’ve gone to the trouble of cutting most cane sugar from my diet. :)

    [Reply]

  • Shoe Storage Cabinet

    posted on February 12, 2013 at 2:00 am

    Howdy! Quick question that’s entirely off topic. Do you know how to make your site mobile friendly? My web site looks weird when browsing from my apple iphone. I’m trying
    to find a template or plugin that might be able to fix this issue.
    If you have any recommendations, please share.
    With thanks!

    [Reply]

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