CINNAMON STREUSEL COFFEE CAKE
These cinnamon streusel coffee cakes are perfect for a potluck brunch.
Provided by patriciafulda
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
- Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
- Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g
CINNAMON STREUSEL COFFEE CAKE
Found this recipe on the internet and it sure is a keeper! Easy to make and so moist and delicious, no one would ever believe it starts with a cake mix.
Provided by Marie
Categories Breads
Time 1h20m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients for cake and mix well.
- Grease a bundt cake pan and pour half of cake batter into pan.
- Combine all filling ingredients and sprinkle half evenly over batter.
- Top with remaining batter, then sprinkle the rest of the filling mixture over the top of the cake.
- Bake at 375° for 45 to 50 minutes or until done.
- Cool on wire rack for 15 minutes, then turn over onto a plate and remove from the pan.
- Cool cake completely.
- For glaze, mix together butter and vanilla, then add powdered sugar.
- Whisk in milk a tablespoon at a time until glaze is desired consistency.
- Pour glaze over top of cake and let it run down the sides.
- Allow glaze to firm before serving.
Nutrition Facts : Calories 364, Fat 14.1, SaturatedFat 4.4, Cholesterol 65.4, Sodium 364.8, Carbohydrate 56.7, Fiber 0.6, Sugar 41.9, Protein 3.5
CINNAMON STREUSEL COFFEE CAKE
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake. The sweet glaze in the recipe is the perfect coffee cake topping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes one 9-inch cake
Number Of Ingredients 17
Steps:
- Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
- Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
- Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
- Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
- Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.
CINNAMON-STREUSEL COFFEECAKE
Courtesy of King Arthur Flour but, I suspect, any unbleached flour can be used. "Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake." This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping.
Provided by dojemi
Categories For Large Groups
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F Lightly grease a 9" x 13" pan, or two 9" round cake pans.
- Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
- To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
- Sprinkle the filling evenly atop the batter.
- Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
- Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the fillng to 1/4 cup, keeping the remaining ingredients the same.
Nutrition Facts : Calories 345.3, Fat 11.4, SaturatedFat 6.8, Cholesterol 51.6, Sodium 260.1, Carbohydrate 57.5, Fiber 1.2, Sugar 35.1, Protein 4.3
SOUR CREAM-STREUSEL COFFEE CAKE
Categories Cake Coffee Mixer Chocolate Breakfast Brunch Bake Vegetarian Rosh Hashanah/Yom Kippur Currant Walnut Cinnamon Sour Cream Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
- Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
- Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
- Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)
CINNAMON STREUSEL COFFEE CAKE
This old-time yeast coffee cake recipe is "out of this world" good! I use the same dough recipe to make Cinnamon Rolls. It makes 3 small coffee cakes that will be gobbled up as soon as they come hot out of the oven!
Provided by TheSimpleLife
Categories Yeast Breads
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200 degrees and turn off.
- To make dough, melt yeast in warm water.
- Mix butter, shortening, salt, sugar, hot milk. Add 2 slightly beaten eggs and the proofed yeast. Gradually add 6-7 cups flour, just until soft, semi-sticky dough.
- Knead 10 minute on floured board.
- Turn in greased bowl. Cover and let rise in warm oven 1 1/2 hours.
- Punch dough and divide 3 equal portions into 3 greased 9" cake pans.
- To make topping, mix 1 cup flour, 1/2 cup each sugar, brown sugar, cinnamon, butter, and nuts. Sprinkle over the dough.
- Cover the pans and let rise in warm oven 45 minute.
- Uncover, and bake 375 degrees 20 minute.
- Drizzle 1/2 t. vanilla over each cake.
Nutrition Facts : Calories 548.4, Fat 19.4, SaturatedFat 9.3, Cholesterol 63.6, Sodium 416, Carbohydrate 83.6, Fiber 2.6, Sugar 27, Protein 10.2
CINNAMON STREUSEL COFFEE BUNDT CAKE
Williams-Sonoma Essentials of Baking book recipe. This cake came out very delicious and taste great with a cup of coffee. Just a couple of words of wisdom to newbie bakers: Always sift your dry ingredients (this helps make your cake lighter instead of denser). Make sure your eggs and butter are at room temp (otherwise your cake would not be as smooth). Follow instructions/measurements PRECISELY! Grease and flour your pan very well (this will help very much when it comes time to removing the cake from the pan). Have all your ingredients on hand and read the recipe before beginning (take it from me, you don't want to end up skipping a step or missing an ingredient because you rushed thru it). Do not open the oven while it is baking. Invest in buying a pastry blender. Always let the cake cool in the pan the indicated time or your cake will fall apart to pieces if you remove it to soon from the pan. This recipe requires atleast 3 medium-large mixing bowls. The following ingredients include one recipe for streusel and one recipe for the cake batter.
Provided by Chef Sarita in Aust
Categories Breads
Time 1h15m
Yield 1 10 in. cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Generously butter and flour a 10 inches tube pan or bundt pan. Position oven rack in the middle.
- FOR STREUSEL FILLING: in small bowl, combine butter, flour, nuts, brown sugar and cinnamon. With a pastry blender or fork, mix until crumbly and set streusel aside.
- FOR BATTER: in dry bowl, stir together the SIFTED flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, with mixers, beat together butter and sugar on medium low speed for 4-5 minutes or until creamy. Beat eggs in one at a time and stir in vanilla. Add the dry ingredients SLOWLY in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.
- Pour HALF the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinke evenly with HALF of the strusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.
- Bake until a toothpick inserted into the center comes out clean, 40-45 mins.Transfer to wire rack and let cool in pan for 10 minute Carefully loosen the edges with a butter knife and gently shake cake from side to side to loosen the bottom a bit then turn out of the pan and into a plate or cake plate and let cool completly. You can add decorative glaze on cake if you would like while the cake is still warm.
Nutrition Facts : Calories 541.6, Fat 31.6, SaturatedFat 15.9, Cholesterol 142.5, Sodium 244.8, Carbohydrate 58.6, Fiber 1.9, Sugar 30.3, Protein 8
GUARANTEED CINNAMON-STREUSEL COFFEE CAKE
This recipe was featured in an email this morning from King Arthur Flour. "Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake. Our guarantee: This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping." Pictures and complete step by step instructions can be found at the www.kingarthurflour.com website.
Provided by senseicheryl
Categories Breads
Time 1h20m
Yield 24 pieces of cake, 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F Lightly grease a 9" x 13" pan, or two 9" round cake pans.
- Make the topping by whisking together the sugar, salt, flour, and cinnamon. Combine the melted butter and water, and mix into the dry ingredients, stirring till crumbs form. Set it aside.
- Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.
- To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
- Sprinkle the filling evenly atop the batter.
- Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Nutrition Facts : Calories 338.1, Fat 10.6, SaturatedFat 6.3, Cholesterol 51.7, Sodium 237.8, Carbohydrate 57.4, Fiber 1.1, Sugar 34.9, Protein 4.4
OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING
Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.
Provided by NicoleMcmom
Categories Coffee Cake
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
- Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
- Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
- Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
- Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
- Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg
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.
CINNAMON SWIRL COFFEE CAKE
Provided by Anita Hacker
Categories Cake Milk/Cream Egg Breakfast Brunch Dessert Bake Walnut Cinnamon Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter by 4-inch-deep angel food cake pan; dust with flour. Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl. Sift flour, baking powder and salt into medium bowl.
- Beat butter in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla. Mix in dry ingredients in 3 additions alternately with milk in 2 additions. Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture. Top with half of remaining batter, then remaining walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture.
- Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack. (Can be made 1 day ahead. Cover pan with foil; store at room temperature.)
- Cut around pan sides and center tube to loosen cake. Turn cake out; transfer cake, rounded side up, to plate.
DAIRY-FREE CINNAMON STREUSEL COFFEE CAKE
A cinnamon streusel topping makes this dairy-free coffee cake special.
Provided by LYNNETTEB
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan and set aside.
- To make the streusel, combine 1/3 cup pancake mix, brown sugar, and cinnamon in a mixing bowl. Cut in the margarine with a pastry cutter or 2 knives until mixture is crumbly.
- Stir together the 2 cups of pancake mix, soy milk, sugar, and egg just until combined. Spread into prepared pan. Sprinkle with cinnamon streusel.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before serving.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 43.4 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 631.4 mg, Sugar 12.9 g
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