My Slow Cooker Repertoire #1- Apple Walnut Pudding Cake -

Apple Walnut Pudding Cake Not bad, huh? :) OK, here’s the recipe. (I downsized it to half when I made mine.) Though it tells you to use a two-pound can, I didn’t have any cake tin that could fit in my slow cooker, so I buttered the inner ceramic pot of my slow cooker and directly poured the batter in it. Because I downsized the recipe, I set the timer for 2 hours, but the cake wasn’t done. So I continued heating a little longer. The cake turned out moist and fluffy, which I was very happy about, but the side and the bottom got pretty tough. I wonder if that had anything to do with leaving the cover ajar. The taste was OK, but I would definitely add a pinch of salt next time I make this. Well, it was nice to know that a slow cooker can make a pudding cake like this, but honestly I wonder what the advantage of using a slow cooker is when baking this kind of cake. Unlike simmered dishes, you sure don’t want to overcook a dessert, so even if your slow cooker had a timer, you probably wouldn’t want to leave the cake in the cooker for hours after it is done. That means you wouldn’t want to pour the batter into the pot and set the timer in the morning and leave home, then come home late in the evening to open the cover. If that’s the case, I’d prefer using an oven that can take whichever cake tin I want to use. However, I’m very willing to make custard-pudding type of dessert with this slow cooker. That is something that my oven cannot handle well. So some kind of custard-pudding will be my next “slow-cooker dessert” entry. I’ll give it a try after I finish eating this pudding cake, so stay tuned. ;)