MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christina TosiΓÇÖs Crockpot Cake
 Categories: Cakes, Desserts
      Yield: 7 servings
 
    1/2 lb (226 g) unsalted butter;
           - room temp
  1 1/4 c  (250 g) granulated sugar
    1/4 c  (45 g) packed light brown
           - sugar
      3 lg Eggs
  1 1/2 ts Vanilla extract
    3/4 c  (180 ml) buttermilk
    1/3 c  (80 ml) neutral oil
  1 1/2 c  (180 g) cake flour
      1 ts Baking powder
      1 ts Kosher salt
 
  Put all but 1 tablespoon of the butter and the sugars in
  the bowl of a stand mixer and cream with the paddle
  attachment at medium-high speed, until the mixture is
  smooth and pale, approximately 3 to 4 minutes. Mix in
  the eggs and vanilla, then continue to mix for another 3
  minutes, until fluffy. Add the buttermilk and oil and
  mix briefly to combine.
  
  Set the mixer to a very low speed and add the cake
  flour, baking powder and salt, mixing for a minute or so
  and scraping down the sides of the bowl once or twice,
  until the batter has just come together, with no lumps.
  
  Use the remaining tablespoon of butter to grease the
  interior of a 4 to 6 quart slow cooker, then pour the
  batter into the pot. Cover and cook on low for somewhere
  in the neighborhood of 4 to 6 hours, until the cake has
  set and is cooked through at the center. To serve, run a
  knife around the edge of the slow cooker to loosen the
  cake and then carefully invert onto a platter, or simply
  spoon the cake out of the slow cooker.
  
  by Sam Sifton
  
  YIELD: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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