Slow Cooker Lemon Buttermilk Spoon Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is another slow cooker dessert, my favorite. Serve this plain or with berries. Please note the short cooking time; it's not a let it go all day dish. Read more . Also note that it has to stand for half an hour before serving. Ingredients:
1 cup sugar |
1/4 cup all-purpose flour |
1/4 tsp salt |
1 cup buttermilk |
1/4 cup fresh lemon juice, preferably meyer lemon |
1/4 tsp boyajian lemon oil or 1/8 tsp lemon extract |
1 t amaretto |
3 large eggs, separated |
Directions:
1. Coat the slow cooker with nonstick cooking spray.
2. In a bowl, whisk together the sugar, flour, and salt.
3. Make a well in the center, pour in the buttermilk, lemon juice, lemon oil, and amaretto and stir until well blended.
4. Continue stirring, in widening circles, incorporating the dry ingredients, until you have a smooth batter.
5. In a small bowl, whisk the egg yolks until pale, then whisk into the batter.
6. Using an electric mixer, beat the egg whites until stiff but not dry.
7. Gently whisk in a third of the egg whites into the batter.
8. Add the remaining egg whites and fold in gently with a rubber spatula.
9. Pour the batter into the cooker.
10. Cover and cook on HIGH until the cake is puffed and the top is set, 1 1/2 to 2 hours. It will be browned around the edges.
11. Turn off the cooker andlet it stand, covered, for at least 30 minutes before serving.
12. To serve, scoop the warm cake and custardy sauce into individual bowls and top with fresh berries, if desired.
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