Main Dishes

Slow Cooker Cinnamon Breakfast Cake

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This yummy breakfast dish is like a happy love-child of pancakes and coffee cake! The texture, light and fluffy with a moist, dense crumb, leans more cake-like than pancake. But the flavor is all cinnamon-pancake! Not quite a substitute for pancakes, it cooks in the slow cooker so you don't have to stand at the stove flipping pancakes all morning. Easy and delicious, this is a great go-to breakfast for a little something different!

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For the cake:

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon granulated sugar
2 Tablespoons vegetable oil
1 cup milk
2 eggs, beaten
2 teaspoons vanilla extract

For cinnamon sugar:
3 Tablespoons granulated sugar
1 teaspoon ground cinnamon
In a small bowl, mix the cinnamon and sugar for the cinnamon sugar. Set aside. In a large bowl, whisk together the flour, baking powder, salt, baking soda, and sugar. Add the milk, eggs, vanilla, and oil; until incorporated. Spread about half the batter into generously greased slow cooker. Sprinkle with the cinnamon sugar mixture. Top with remaining batter, and use a knife to gently swirl cinnamon sugar through batter. Cook on high for about 1-1/2 hours until center of cake is set. Cake is done when a wooden skewer inserted in the center comes out clean. Serve warm with butter and maple syrup. This can stand alone as a simple breakfast, or serve smaller portions along with other breakfast favorites like eggs, hash browns, and bacon.
Nutritions

Calories
375

Sodium
508mg
21% DV

Fat
8g
13% DV

Protein
10g
20% DV

Carbs
63g
21% DV

Fiber
3g
12% DV

Salted Nut Roll Fudge Recipe

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I think I’ve mentioned before that I worked at the cute Cox Honeyland & Gifts all through college and their fudge was AMAZING. They had a salted nut roll fudge that was my FAVORITE (and I recommended to anyone who came in!). It’s a nice change from the standard chocolate fudge – and oh so ...

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