Carrot Coffee Cake With Poppy Seed Streusel Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
• Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
• Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
• Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
• Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
• Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Steps:

• Heat oven to 375°F. Grease 9-inch round cake pan with shortening or cooking spray.
• In small bowl, stir together topping ingredients with fork until mixture is crumbly; set aside.
• In medium bowl, mix coffee cake ingredients with electric mixer or spoon until blended. Spread batter in pan. Sprinkle with streusel topping.
• Bake 18 to 22 minutes or until golden brown. Cool 15 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, stir glaze ingredients until smooth. Drizzle glaze over coffee cake. To serve, cut into wedges.

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

Steps:

• Preheat oven to 350*F. Grease a Bundt or tube pan.
• In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
• Grind the streusel ingredients in the food processor for 1 minute.
• In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
• Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!

Steps:

• Beat eggs with sugar in a large bowl until very light.
• Beat in oil.
• In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
• Stir flour mixture into egg mixture just until combined.
• Stir in carrots, raisins& pineapple.
• Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
• Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
• Cool for 10 minutes before removing from the pan.

Steps:

• 1. In medium bowl combine graham crumbs, walnuts, brown sugar and cinnamon. Add margarine or butter. Toss until combined. Set aside.2. In large mixing bowl combine eggs, cake mix, water and oil. Beat on low speed of electric mixer for 30 seconds. Increase speed to medium. Beat for 2 minutes more.3. Spread 3/4 of batter in 13 x 9 x 2-inch baking pan coated with cooking spray. Sprinkle with 2 cups of crumb mixture. Drizzle remaining batter on top. Sprinkle with remaining crumb mixture. Bake at 350°F for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 1 hour.4. Meanwhile, in small bowl stir together powdered sugar, lemon juice and enough water to make of drizzling consistency. Drizzle over cake. Cut into squares.

Steps:

• 1. Grease 13x9-inch pan. Press dough in greased pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.2. In small bowl, combine flour, brown sugar and cinnamon mix well. With pastry blender or fork, cut in margarine until mixture is crumbly. Stir in nuts.3. Heat oven to 375°F. Uncover dough. Sprinkle brown sugar mixture over dough. Bake at 375°F. for 20 to 25 minutes or until golden brown. Serve warm.Nutrition Information Per Serving: Serving Size: 1/15 of Recipe * Calories: 300 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 2 g 10% * Cholesterol: 30 mg 10% * Sodium: 270 mg 11% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 Fat