Apple Pie Coffee Cake in the Slow Cooker

I don't know about you , but I don't think I have ever had anything bad that was made in a slow ccoker. Otherwise known as a crock pot

Ingredients:


Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat

1/2 teaspoon cinnamon

3 tablespoons brown sugar

.

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)

2 eggs, beaten

1/2 cup sour cream (light)

3 tablespoons softened butter or margarine

1/2 cup evaporated milk

1/2 teaspoon cinnamon

1 teaspoon butter or margarine for greasing slow cooker

Preparation:

Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

Variations:

1. Substitute peach or other pie filling

3. Add chopped pecans or walnuts to the apple mixture

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German Apple Strudel

PREP TIME 2 Hrs

COOK TIME 1 Hr

READY IN 3 Hrs

Original recipe yield 1 - 9x13 inch dish

INGREDIENTS (Nutrition)


3 1/2 cups sifted all-purpose flour

1 teaspoon salt

1 egg, lightly beaten

1 cup warm water



2 cups poppy seeds

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

9 apples - peeled, cored and diced

3/4 cup heavy cream

DIRECTIONS


In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. Turn out onto a floured surface and knead 10 minutes, until smooth and elastic. Cover and let rest 1 hour.

Grind poppy seeds in a food processor, if desired. Combine poppy seeds, sugar and cinnamon in a medium bowl and mix well; set aside.

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

Place the dough on a large work surface covered with a cotton cloth. Stretch the dough slightly to form a large rectangle. Pour the melted butter over the dough to moisten. Carefully stretch the dough into a large rectangle as big as your work surface will allow. The dough should be very thin and translucent.

Sprinkle the poppy seed mixture evenly over the stretched dough. Distribute the apples evenly over the poppy seed mixture. Sprinkle with about one half of the cream. Roll each side of the dough carefully to the middle and fold the ends under the strudel. Cut the strudel in half and place the two halves side by side in the prepared dish. Sprinkle with the remaining cream.

Bake in preheated oven 1 hour, until golden and apples are tender