Brown Butter Bourbon Cherry Coffee Cake With Pecan Streusel Recipes

Steps:

• Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
• In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
• In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
• In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
• In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• For the cherry-almond streusel: Place the butter in a small saucepan over medium heat and cook until the melted butter is golden brown and smells nutty, 3 to 4 minutes. Immediately transfer to a heatproof bowl and place in the freezer to cool and solidify, 10 to 15 minutes.
• Pulse the almonds and freeze-dried cherries in a food processor fitted with the blade attachment until medium ground (not too fine!). Remove 2 tablespoons of the mixture and set aside for garnish.
• Add the almond flour, all-purpose flour, sugar and salt to the food processor and pulse again to combine. Spoon in the chilled brown butter and pulse until the mixture forms pea-sized crumbles. Transfer to a bowl and refrigerate until ready to use.
• For the cherry cake: Place the cherries on the parchment-lined baking sheet and roast just until they soften and begin to release juice, 9 to 10 minutes.
• Remove the cherries from the oven and lower the temperature to 350 degrees F. Allow the cherries to cool to room temperature. Cut the cherries into 1/2-inch pieces and set aside (about 1 1/2 cups chopped).
• Spray the bottom and sides of an 8-inch springform pan with baking spray.
• Whisk together the eggs, sour cream and almond extract in a large bowl until pale yellow and combined.
• Add the all-purpose flour, sugar, almond flour, baking powder, baking soda and salt. Whisk together until a thick batter forms, 1 to 2 minutes. Place half of the batter into the springform pan. Top with half of the cooled cherries. Top with remaining half of the cake batter, then the remaining cherries and then the Almond-Cherry Streusel.
• Bake until the streusel begins to brown, the center is set and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour.
• Allow to cool in the pan on a wire rack for 20 minutes, then remove from the pan and cool for another 20 minutes. Sprinkle with the reserved 2 tablespoons ground cherries and almonds. Slice and serve.

Steps:

• Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
• To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
• Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
• To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
• Separately combine flour, baking powder, baking soda, and salt; mix well.
• Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
• Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
• Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
• Remove cake from oven and cool in pan 15-20 minutes.
• To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.

Steps:

• Preheat the oven to 350°F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
• Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle the streusel evenly over the top of the batter.
• Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes. Invert the cake onto the rack, then reinvert (so streusel side is up), and let cool completely. Spoon the glaze over the cake, letting it drip down the sides. Let the cake sit until the glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
• Milk Glaze
• In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
• Coffee-Cake how-to
• Half the batter is topped with a layer of sour cherries. Then the remaining batter is poured over the top and sprinkled with streusel.

Steps:

• Streusel and filling are the first five ingredients listed.
• Make the filling by combining the brown sugar, cinnamon, and cocoa in a bowl, set aside.
• Make the cake my stirring together the eggs, yogurt, vanilla and oil.
• In a mixing bowl, mix together 3 Tablespoons butter and white sugar. This will resemble crumbs.
• Add the wet ingredients, (egg mixture) to the sugar butter and mix together until well combined.
• Add the flours, (1 cup white and 3 tbls. whole wheat) baking powder, and salt to the batter and now mix all together until well combined. Batter will be on the thick side.
• Grease an 8 inch pan and add half the batter to the pan.
• Now take the brown sugar cinnamon cocoa mixture and sprinkle half of it on the top of the batter in the pan.
• Put the remaining cake batter on top of the filling. This might require you to spread it evenly over the filling.
• Add 1/4 flour, 2 Tablespoons butter, and finely chopped pecans to the remaining brown sugar mixture to make the streusel topping.
• Place streusel on top of cake.
• Bake for 40 minutes at 350 degrees.

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
• Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
• Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
• Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.

Steps:

• In a bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide in half. Roll each portion into a 24x7-in. rectangle. Melt remaining butter; brush over dough., Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch ends together to form a ring. Shape into a heart if desired., With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling., Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing.