Cherrystreuselcake Recipes

Steps:

• Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
• Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
• Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
• Lightly whip the cream, and then fold it into the cream cheese mixture.
• Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
• When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

Steps:

• Combine flour and sugar in a large bowl.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup of the mixture.
• Add baking powder and baking soda to the remaining flour mixture.
• Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
• Add enough milk to make 3/4 cup.
• Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
• Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
• Spread pie filling in shell.
• Drop small spoonfuls of remaining batter over pie filling.
• Stir almonds into reserved crumb mixture.
• Sprinkle evenly over cake.
• Bake in 350°F oven for 50 to 55 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread cherry pie filling in a 9x12-inch glass dish.
• Pour cake mix into a large bowl. Stir in butter slowly until mixture is crumbly. Sprinkle crumbly mixture over cherry pie filling.
• Bake in the preheated oven until top is golden, 30 to 32 minutes.

Steps:

• Drain cherries, set aside.
• Mix together brown sugar, nuts, and cinnamon; set aside.
• Sift together flour, salt, baking powder, and baking soda; set aside.
• Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
• Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
• Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
• Repeat layers a second and third time.
• Bake at 350° for 1 hour and 15 minutes or until cake tests done.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• In a bowl, combine all streusel topping mixture; set aside.
• In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream.
• In another bowl, sift together flour, baking powder, baking soda and salt.
• Add to the butter/sourcream mixture; mix well to combine.
• Combine the pie filling with 1/3 cup sugar, pecans and cinnamon.
• Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter.
• Spread the remaining batter on top of the cherry mixture.
• Sprinkle with the streusel topping.
• Bake for 45 minutes.
• Serve warm.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

Steps:

• In a large bowl make crumb mix: 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.
• Cut in: 3/4 cup butter or margarine. Mix until crumbly.
• REMOVE 1/2 cup of crumb mix and set aside to sprinkle on top.
• To remainder of crumb mix add: 1/2 teaspoon baking powder 1/2 teaspoon baking soda Combine: 1 beaten egg and 3/4 cup buttermilk or sour milk.
• Add to dry crumb mix and stir until just moistened.
• Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch spring form pan or a well greased bundt pan. I favor the spring form pan when serving this as dessert.
• Spoon Cherry pie filler over batter.
• Drop spoonfuls of remaining batter over filling.
• (I found 1 cup of batter for the third is about right) Sprinkle with the 1/2 cup of reserved crumb mix.
• Bake 350 for 50-55 minutes.

Steps:

• Heat oven to 325.
• Grease a 9X9 baking pan.
• In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
• With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
• Reduce speed to low and add eggs one at a time, mixing until just incorporated.
• Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
• Then fold in the 1/2 cup of cranberries.
• Scape batter into the prepared pan.
• Bake for 40 minutes.
• STREUSEL TOPPING DIRECTIONS:.
• While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
• Stir in walnuts and cranberries.
• After the cake has baked for 40 minutes, sprinkle with the topping.
• Continue baking for about 10 minutes.
• Cool to room temperature. Cut into squares 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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
• Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs, butter and 4 oz. cream cheese with mixer until blended. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
• Beat remaining cream cheese, sugar, eggs and extract until blended. Spread over crust; top with pie filling. Combine nuts and reserved crumb mixture; sprinkle over pie filling.
• Bake 30 to 32 min. or until edges are lightly browned.