Recipe for success: Lemon Poppyseed Cake (slow cooker)

Never in my wildest dreams did I imagine baking in my slow cooker, but I am downright giddy now that I know it is possible. I'm not sure which says more about me: that my dreams are that tame or that I am so excited about baking in a slow cooker. Anywho, all patheticness aside, it is possible and works quite well. Mixing the ingredients is ordinary, but instead of putting it in the oven you pop it in the slow cooker. Daniel asked me why I thought this method was so great and at the time I could only think of the novelty of the process. It was like Easy Bake Ovens for grown-ups and I've always wanted an Easy Bake Oven. Since then, I've composed a list of reasons why baking in the slow cooker is useful:

1. During the summer you don't have to run your oven.
2. You can take the item to a potluck or dinner where oven space is at a premium, but outlets aren't.
3. No cake pan? No worries - this recipe puts the mix directly in parchment paper in the slow cooker.
4. Did I mention Easy Bake Oven? The novelty of baking in a slow cooker is still enough for me.

Thank the food geniuses at Real Simple for this recipe.

1. Assemble the ingredients:
   

   • parchment paper • 1 3/4 cups all-purpose flour • ½ cup yellow cornmeal • 1 teaspoon baking powder • 1 teaspoon baking soda • 1/4 teaspoon kosher salt • 12 tablespoons unsalted butter   (room temperature) • 1 1/4 cups plus 6 tablespoons sugar

   • 2 large eggs • 1 cup sour cream • ½ teaspoon pure vanilla extract • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice • 1 teaspoon poppy seeds • 1 tablespoon confectioners' sugar (optional) • whipped cream (optional)

2. Combine the flour, cornmeal, baking powder, baking soda and salt in a bowl and set aside.
3. Beat the butter and 1 1/4 cups of sugar on the medium high setting of a mixer until nice and smooth.
4. Add the eggs and continue beating on medium high until the mixture is fluffy (approximately 2 minutes).
5. Add the sour cream, vanilla extract, lemon zest and poppy seeds and beat until incorporated.
6. Set the mixer to low and slowly add the dry ingredient mix (from step 2).
7. Place a sheet of parchment paper in the slow cooker and pour the cake mixture into the slow cooker. The parchment paper should contain the mixture.
8. Cook the cake on high until baked, about 2.5 hours. If in doubt, use the trusty old toothpick test: stick a toothpick in the center of the cake and if it comes out clean, the cake is done.
9. Mix together the lemon juice and remaining 6 tablespoons of sugar and drizzle over the top of the cake.
10. Pull the cake out of the slow cooker by lifting up on the sides of the parchment paper. Let cool.
11. Dust with confectioners' sugar and a dollop of whipped cream (both optional) and enjoy!

NOTES:
• I made this in a 6 quart oval slow cooker and it baked for just around 2.5 hours. Factors (a.k.a. sciencey things) like altitude, surface area and temperature of your slow cooker may cause your cake to bake differently, so be diligent on the first bake.
• We stored ours on the counter in the parchment paper and it seemed to work out nicely. It only lasted 2 days and I wouldn't suggest keeping it out for too much longer than that for fear of it drying out.