Ingredients

The following ingredients have 4 Servings
  • 3/4 cup all purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/3 cup butter, softened
  • 1/3 cup whole milk plain yogurt (I used 1 tablespoon cream and the rest non-fat Greek yogurt instead)
  • 1/2 teaspoon vanilla
  • 2 teaspoons confectioner's sugar

Instruction

  • Ideal slow cooker size: 6- to 7-Quart.
  • Place a coil of aluminum foil or 3 metal rings from glass canning jars in the bottom of your slow cooker.
  • Coat a small baking pan that will fit in your slow cooker with non-stick baking spray with flour. (I used a small 6-cup Bundt pan).
  • In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  • Add the egg, butter, yogurt and vanilla to the flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula. Beat on high speed for 2 minutes.
  • Spread the batter evenly into the prepared pan.
  • Place in the slow cooker. (I used my 6-Quart.)
  • Place a chopstick or wooden spoon handle at one end of the slow cooker to vent the lid. (The slow cooker should be covered but propped open a crack at one end.)
  • Bake on HIGH for 2 to 3 hours or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. (My cake was done in 2 hours 15 minutes.)
  • Carefully remove from the slow cooker and place your baking pan on a rack to cool. Invert the cake onto a rack to cool completely. Just before serving, dust with confectioner's sugar.