Since I just proclaimed summer is the best time to use your slow cooker, I thought I better get some new recipes for you to try! I will have more not-so-quick bread recipes coming in the next few months. I have added detailed instructions to help you through your first few batches!
This one is great because the variations are almost endless. Think almond thyme, lemon basil, coconut lime-basil, vanilla mint… Of course, the best thing to do with a pound cake is to top it with fresh seasonal fruit from your local farmers market or from your own garden. It’s summer, so I take the lazy route whenever possible. Instead of topping it with vegan whipped cream I use So Delicious Vanilla Yogurt.
I made a lemon mint version and it has been my breakfast all week, I also have a pineapple-sage coconut one in the slow cooker right now – yum! Cakes in the slow cooker cook up extra-moist so the texture may be a little different than you are used to.
I am using unbleached flour to capture the full pound cake effect, but feel free to use whole wheat pastry flour instead. You can also try using a gluten-free baking mix in place of the wheat flour to make a gluten-free version.
If you haven’t baked in your slow cooker before, the first time will be a bit of an experiment. Some slow cookers run very hot and others don’t. This will make the time vary a huge amount. You’ll have a good idea on just how long it will take after your first try.
I like to use a loaf pan and one of my oval 6 quart slow cookers. It takes longer than putting it in the crock, but you have more control over the end result. Most slow cookers, like most ovens, have hot spots. If you are cooking in the crock make sure to turn it every hour or so it will cook evenly. In fact, you should do the same if you cook it in a loaf pan or one side may be darker than the other.