Servings:
Ingredients:
– 2 cups self-rising flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup milk
– 1 tsp vanilla extract
– 1/2 cup your favorite jam (strawberry, raspberry, blueberry…)
Directions:
1. Start by greasing the inside of your slow cooker to ensure our cake can dance right out when it’s done.
2. In a large mixing bowl, whisk together the self-rising flour and sugar.
3. Add in the melted butter, eggs, milk, and vanilla extract. Beat the mixture until it’s smooth and feeling like the consistency of classic cake batter.
4. Pour half of the cake batter into the slow cooker, laying the foundation for our dessert masterpiece.
5. Dollop spoonfuls of jam over the batter. No need for perfection here – think of it as creating a masterpiece with every swirl.
6. Top with the remaining batter and swirl again with a knife or a skewer. Get creative with the swirls – it’s like the cake’s personal fingerprint!
7. Cover and cook on high for 1.5 to 2 hours. When a toothpick comes out clean, it’s showtime.
8. Turn off the cooker and let the cake rest for a about 20 minutes, then carefully transfer it onto a serving plate.
Variations & Tips:
– Let’s talk jam: really any kind will do. I love using homemade preserves when I get the chance, and a seasonal jam can really add a special touch.
– Fancy mixing it up a bit? Stir in a hint of almond or lemon extract to the batter to layer on those flavors.
– For those with dietary considerations, you can swap out regular milk for your favorite plant-based alternative and check out your grocer’s aisle for a butter substitute.
– No self-rising flour in the pantry? No problemo! Just mix 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt.

So there you go, a fuss-free dessert that lets you get on with your day. Give this Slow Cooker Jam Swirl Cake a whirl, and let your slow cooker do the heavy lifting while you soak up the accolades (and the aroma!). Happy cooking, lovelies!