Fruit And Streusel Coffee Cakes Recipes

Steps:

• Heat oven to 350*.
• Prepare streusel.
• Mix all ingredients until crumbly.
• Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
• Beat on medium speed, scraping bowl occasionally, 2 minutes.
• Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
• Top with remaining batter; sprinkle with remaining streusel.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

Steps:

• Peel peaches, (but not plums or nectarines, if using).
• Cut fruit in half and remove pits.
• Place, cut side down, on cutting board, slice thinly; set aside.
• In a large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs, one at a time, beat in vanilla.
• In a separate bowl, whisk together, flour, baking powder, baking soda, ginger and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.
• Spread batter evenly in greased 13 x 9-inch cake pan.
• Without overlapping, arrange sliced fruit attractively over top.
• Streusel: In a bowl, mix together sugar, flour, almonds and ginger with pastry blender of 2 knives, cut in butter until crumbly.
• Sprinkle evenly over fruit.
• Bake in centre of 350°F oven for about 1 hour or until cake tester inserted in centre comes out clean.
• Let cool in pan on rack.

Steps:

• Heat oven to 375 degrees.
• Spray the bottom of a 9-inch round cake pan with cooking non stick cooking spray.
• In medium bowl, stir the Bisquick mix, brown sugar, and cinnamon.
• Cut in butter, using pastry blender or fork until crumbly; set aside.
• In a large bowl stir cake ingredients until blended.
• Spread about 1 cup of the batter in pan.
• Sprinkle with about 3/4 cup of the streusel.
• Drop remaining batter over top of streusel by teaspoons. Spread carefully over streusel. (It helps to wet your fingertips with water for spreading)
• Don't spread the batter all the way to the edge because you want the cinnamon sugar on the edges.
• Sprinkle remaining streusel over top and spread as even as you can.
• Bake 18-20 minutes or until golden brown.
• Let stand for a few minutes before serving.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.

Steps:

• Preheat oven to 350°F.
• Stir together granulated sugar, flour, salt, and 3/4 cup brown sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup) butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Transfer 3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick (1/4 cup) butter, and remaining 1/4 cup brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping 15 minutes.
• Whisk together sour cream, whole egg, yolk, vanilla, baking soda, and zest, then stir into remaining flour mixture until just combined (batter will be stiff).
• Divide batter among 18 well-buttered muffin cups (they'll be about two-thirds full; butter tops of tins as well). Sprinkle each with streusel topping, pressing it lightly into batter. Bake coffeecakes in middle of oven until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans on racks 30 minutes. Loosen cakes with a sharp small knife, then carefully remove cakes from pans.

Steps:

• Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter using fingers or pastry blender until mixture resembles coarse meal. Set streusel mixture aside.
• Sift flour, baking powder, baking soda and nutmeg into large bowl. Using electronic mixer, cream 3/4 cup butter and 1 1/3 cups sugar together in another large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Fold in dry ingredients alternately with plain yogurt, beginning and ending with dry ingredients. Pour about 1 1/2 cups batter into bottom of each prepared pan. Sprinkle 1/3 cup streusel over each. Sprinkle 1/4 of apple over each. Divide remaining batter, streusel and apple between pans, beginning with batter. Run small sharp knife through batter to create swirl. Bake until golden brown and toothpick inserted into centers comes out clean, about 55 minutes. Cool on rack. Serve warm or at room temperature.

Steps:

• FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries.
• In a medium saucepan combine fruit and 1/2 cup water.
• Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice.
• Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool.
• Mixing bowl: stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 9x9x2 inch baking pan.
• Spread the cooked fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour, cut in the 2 tablespoons margarine till mixture resembles course crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
• Bake in a 350°F oven for 40 to 45 minutes or till done.
• Cool.