To make the cake easy to remove when it's done, line your slow cooker with parchment paper so that it covers the bottom and comes up the sides by 3 to 4 inches. Smooth out the parchment as much as you can.
In a medium bowl, whisk together the brown sugar, oil, yogurt, egg and vanilla until creamy and well blended.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
Stir the flour mixture into the sugar mixture until well combined. Stir in the apples and cranberries. (It will seem like too little batter for so many apples and cranberries, but it’s not.)
Scrape the batter evenly into the prepared slow cooker.
Cover and prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.
Bake on HIGH for 2 to 3 hours, or until a toothpick inserted into the center of the cake comes out clean. Begin checking after the slow cooker apple cake has been cooking 2 hours. If it isn't done, cover and continue cooking for 15 to 30 more minutes and then check it again.
When the cake is done, remove the stoneware insert with the cake and let it cool.
Then carefully remove the cake, using the parchment paper as handles. Carefully peel off the parchment paper and place cake on a serving plate.
Cut into 9 pieces.
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Slow Cooker Cranberry Apple Cake Recipe
Amount Per Serving (1 slice)
Calories 192Calories from Fat 59
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-cranberry-apple-cake/