STREUSEL COFFEE CAKE
Make and share this Streusel Coffee Cake recipe from Food.com.
Provided by Marlene.
Categories Breads
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 12
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.
PLUM STREUSEL COFFEECAKE
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
- Make streusel:
- In a food processor pulse together streusel ingredients until combined well and crumbly.
- Make cake batter:
- In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
- Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.
STREUSEL APPLE COFFEECAKE
Wonderfully moist coffee cake with a layer of apples and streusel in the middle and more streusel on top. Very good.
Provided by Kris
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
- To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts.
- In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
- Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
- Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.
Nutrition Facts : Calories 482 calories, Carbohydrate 68.4 g, Cholesterol 74.7 mg, Fat 21 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 10.2 g, Sodium 234.4 mg, Sugar 42.9 g
HARVEST STREUSEL COFFEE CAKE
Nothing nicer that a fresh fruit streusel coffee cake warm from the oven! Adapted from Canadian Living magazine (1999)
Provided by Derf2440
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
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.
ROASTED FRUIT CINNAMON COFFEE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 25
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.
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.
Provided by Michelle S.
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour, sugar, baking powder and cinnamon.
- In a small bowl, mix egg, melted butter, milk and vanilla.
- Stir liquids into dry ingredients just till blended.
- In a buttered 9-inch square pan, spread half of dough.
- Top with berry mixture and spoon remaining dough over berries.
- In a separate bowl combine brown sugar, flour, cinnamon and nuts.
- Stir in melted butter until mixture resembles moist crumbs.
- Sprinkle this over top of dough and press in lightly.
- Bake in a 375° oven 40 minutes or until topping is golden brown.
Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4
STREUSEL COFFEE CAKE
Provided by Terezinha de Melo
Categories Cake Mixer Breakfast Brunch Dessert Bake Yogurt Apple Bon Appétit Massachusetts Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2
Number Of Ingredients 14
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.
WINTER FRUIT COFFEE CAKE
People will says this homey cake creates a flashback to their grandmother's kitchen. Filled with apples, pears and raisins, this spice cake is dressed up with a streusel topping. The heavenly scent of it baking will have your family gathered in the kitchen, waiting for a piece.
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, soak the raisins in brandy for 1 hour. , In a small bowl, combine brown sugar and cinnamon. With clean hands, work butter into sugar mixture until well combined. Add pecans. Refrigerate for 15 minutes., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, spices and salt; add to creamed mixture alternately with sour cream. Fold in the apple, pear and raisins (do not drain raisins). Pour into a greased 13x9-in. baking dish., Sprinkle with topping., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 338 calories, Fat 14g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 324mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
STREUSEL COFFEE CAKE
Here's a moist coffee cake with a nutty streusel topping.
Provided by Taste of Home
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
STREUSEL SOUR CREAM COFFEECAKES
Categories Cake Coffee Dairy Nut Breakfast Brunch Dessert Bake Back to School New Year's Day Pecan Winter Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
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.
STREUSEL COFFEE CAKE
Make and share this Streusel Coffee Cake recipe from Food.com.
Provided by lauralie41
Categories Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- reheat the oven.
- Spray an 8-inch springform pan with vegetable cooking spray and set aside.
- To prepare topping,in a small bowl, combine dry ingredients.
- Using a pastry blender or 2 knives, cut in margarine until coarse crumbs form. Set aside.
- To prepare cake, in a medium bowl, combine the dry ingredients. Mix well.
- In a large bowl, whisk egg whites, sour cream, milk, and oil.
- Add flour mixture; stir until just combined.
- Spoon batter into prepared pan.
- Sprinkle topping over batter.
- Bake until a toothpick inserted in center comes out clean, about 40 minutes.
- Place pan on a wire rack; cool for 10 minutes.
- Remove side of pan; cool cake completely.
- NOTES: Fruit toppings give coffee cakes extra flair.
- After spooning batter into the pan, try arranging thin slices of apple over the top, then proceed as directed.
Nutrition Facts : Calories 223.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 2, Sodium 169.4, Carbohydrate 40.9, Fiber 1.1, Sugar 14.2, Protein 5.4
ANY-FRUIT COFFEE CAKE
This coffee cake is delicious with any fruit. People always want the recipe. I'm not sure where it came from originally, but I've been making it for 36 years, and we never get sick of it. It seems like a lot of work, but it's worth it!
Provided by Cindy Newell
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 18
Steps:
- Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
- Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
- Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
- Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 64.2 g, Cholesterol 62.6 mg, Fat 18.1 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 327.5 mg, Sugar 38.7 g
BUTTERY STREUSEL COFFEE CAKE
Coffee cake to die for. Great on a weekend morning or for brunch. Very rich and sweet. Makes a lot. YUM
Provided by brunettebaker
Categories Breads
Time 50m
Yield 2 cakes, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Spray two 9-inch square cake pans with cooking spray.
- Mix all dough ingred. together until moist, and beat 1 minute.
- Spread 1/4 of the dough in each pan.
- Mix all filling ingred. together.
- Divide filling in half and sprinkle over dough in each pan.
- Then divide remaining batter between each pan.
- Prepare streusel topping by mixing all ingred. together until crumbly and divide between two pans.
- Bake 30-35 minutes or until a toothpick comes out clean.
- Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency.
- Drizzle the baked cakes while warm.
Nutrition Facts : Calories 608, Fat 20.8, SaturatedFat 9.4, Cholesterol 65.8, Sodium 618.9, Carbohydrate 101.4, Fiber 1.7, Sugar 70.4, Protein 6.4
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