Brown Butter Bourbon Cherry Coffee Cake With Pecan Streusel Recipes

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BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL



Brown Butter-Bourbon-Cherry Coffee Cake with Pecan Streusel image

This addictively fragrant brunch bread is oven-ready in next to no time thanks to Betty Crocker yellow cake mix.

Provided by By Cindy Rahe

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 13

1/2 cup unsalted butter
1/4 cup bourbon
3/4 cup dried sour cherries
1 cup sour cream
4 eggs
1 box Betty Crocker™ yellow cake mix
1/2 cup chopped pecans
3 tablespoons unsalted butter, cubed
1/2 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
Dash of salt

Steps:

  • Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
  • In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
  • In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
  • In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
  • In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).

Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 28 g, TransFat 1/2 g

PECAN-STREUSEL COFFEE CAKE



Pecan-Streusel Coffee Cake image

Provided by Abigail Johnson Dodge

Categories     Cake     Milk/Cream     Mixer     Brunch     Bake     Christmas     Easter     Kid-Friendly     Yogurt     New Year's Day     Pecan     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 17

Streusel:
2/3 cup (packed) dark brown sugar
2/3 cup all purpose flour
3/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
1/2 cup pecans, toasted , coarsely chopped
Cake:
2 cups all purpose flour
11/4 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/3 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2 large eggs
1 cup whole-milk or reduced-fat
(2%) plain Greek-style yogurt*

Steps:

  • For streusel:
  • Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
  • Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
  • Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.
  • A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, spoon regular yogurt into cheesecloth-lined strainer set over large bowl. Cover and refrigerate overnight to drain.

BROWN BUTTER CHERRY COFFEE CAKE



Brown Butter Cherry Coffee Cake image

This colorful, fruity coffee cake is the perfect treat for a family brunch. You may be surprised to see sour cream in the recipe, but it's one of my favorite baking ingredients for keeping cake extra tender and adding a pleasant tang. This recipe also uses brown butter; when you melt butter until golden brown, it becomes nutty and toasty, deepening the flavor of baked goods. Freeze-dried and roasted cherries counter the cake's richness by offering a burst of tartness with every bite.

Provided by Vallery Lomas

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 18

6 tablespoons unsalted butter (85 grams)
1/2 cup raw almonds
1/4 cup freeze-dried cherries (8 grams)
1/2 cup almond flour (50 grams)
1/3 cup all-purpose flour (40 grams)
1/4 cup granulated sugar (50 grams)
1/2 teaspoon kosher salt
1 pound fresh cherries or thawed frozen sweet cherries, pitted
Nonstick baking spray, for the pan
2 large eggs
1/3 cup sour cream or plain full-fat Greek yogurt (160 grams)
1 teaspoon almond extract
1 cup all-purpose flour (120 grams)
1/3 cup granulated sugar (130 grams)
1/4 cup almond flour (25 grams)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • For the cherry-almond streusel: Place the butter in a small saucepan over medium heat and cook until the melted butter is golden brown and smells nutty, 3 to 4 minutes. Immediately transfer to a heatproof bowl and place in the freezer to cool and solidify, 10 to 15 minutes.
  • Pulse the almonds and freeze-dried cherries in a food processor fitted with the blade attachment until medium ground (not too fine!). Remove 2 tablespoons of the mixture and set aside for garnish.
  • Add the almond flour, all-purpose flour, sugar and salt to the food processor and pulse again to combine. Spoon in the chilled brown butter and pulse until the mixture forms pea-sized crumbles. Transfer to a bowl and refrigerate until ready to use.
  • For the cherry cake: Place the cherries on the parchment-lined baking sheet and roast just until they soften and begin to release juice, 9 to 10 minutes.
  • Remove the cherries from the oven and lower the temperature to 350 degrees F. Allow the cherries to cool to room temperature. Cut the cherries into 1/2-inch pieces and set aside (about 1 1/2 cups chopped).
  • Spray the bottom and sides of an 8-inch springform pan with baking spray.
  • Whisk together the eggs, sour cream and almond extract in a large bowl until pale yellow and combined.
  • Add the all-purpose flour, sugar, almond flour, baking powder, baking soda and salt. Whisk together until a thick batter forms, 1 to 2 minutes. Place half of the batter into the springform pan. Top with half of the cooled cherries. Top with remaining half of the cake batter, then the remaining cherries and then the Almond-Cherry Streusel.
  • Bake until the streusel begins to brown, the center is set and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour.
  • Allow to cool in the pan on a wire rack for 20 minutes, then remove from the pan and cool for another 20 minutes. Sprinkle with the reserved 2 tablespoons ground cherries and almonds. Slice and serve.

CHERRY PECAN COFFEE CAKE



Cherry Pecan Coffee Cake image

Take heart! This impressive heart-shaped coffee cake is not that tricky to make. The tender golden bread is filled with maraschino cherries, pecans and sweet dried apricots, then drizzled with a yummy icing. -Linda Pauls Buhler, Kansas

Provided by Taste of Home

Time 1h

Yield 2 coffee cakes.

Number Of Ingredients 14

4-3/4 to 5-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1 cup sour cream
1/3 cup water
5 tablespoons butter, divided
2 large eggs
FILLING:
1 cup finely chopped dried apricots
1 cup chopped maraschino cherries
3/4 cup chopped pecans
1/4 cup sugar
Confectioners' sugar icing

Steps:

  • In a bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide in half. Roll each portion into a 24x7-in. rectangle. Melt remaining butter; brush over dough., Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch ends together to form a ring. Shape into a heart if desired., With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling., Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing.

Nutrition Facts :

APPLE-BACON COFFEE CAKE WITH BROWN BUTTER STREUSEL



Apple-Bacon Coffee Cake with Brown Butter Streusel image

A moist apple cake is topped with brown butter streusel and crispy bacon to create this sweet and savory coffee cake that's sure to please.

Provided by Farmland

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 12

Number Of Ingredients 18

9 tablespoons unsalted butter, cut into 1/2-inch cubes
¾ cup chopped pecans
¾ cup packed golden brown sugar
1 teaspoon ground cinnamon
¾ cup all-purpose flour
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups white sugar
½ cup butter, melted
1 cup sour cream
½ cup milk
3 eggs, lightly beaten
2 teaspoons vanilla extract
2 medium Granny Smith apples, peeled, cored, and finely diced
8 slices Farmland® Classic Cut Bacon, cooked, roughly chopped

Steps:

  • Brown Butter Streusel: Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
  • Cake: Heat oven to 350 degrees F. Grease a 9x13-inch baking pan.
  • Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in large bowl.
  • Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
  • Sprinkle bacon on top of batter, followed by streusel.
  • Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 66.5 g, Cholesterol 104 mg, Fat 29.3 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 14.8 g, Sodium 389.2 mg, Sugar 42.1 g

COFFEE CAKE WITH BROWN SUGAR PECAN STREUSEL (LOW FAT)



Coffee Cake With Brown Sugar Pecan Streusel (Low Fat) image

This coffee cake is pretty darn perfect, AND it is way lower in fat than regular coffee cake that normally uses sour cream and a stick of butter! You will love this recipe.

Provided by Lisa Clarice

Categories     Dessert

Time 1h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 15

2/3 cup brown sugar
1 tablespoon cinnamon
3/4 teaspoon unsweetened cocoa powder
1/4 cup flour
2 tablespoons butter
1 cup all-purpose flour
3 tablespoons whole wheat flour pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
3 tablespoons canola oil
2/3 cup white sugar
2 eggs
1/3 cup plain Greek yogurt
1 1/2 teaspoons vanilla extract

Steps:

  • Streusel and filling are the first five ingredients listed.
  • Make the filling by combining the brown sugar, cinnamon, and cocoa in a bowl, set aside.
  • Make the cake my stirring together the eggs, yogurt, vanilla and oil.
  • In a mixing bowl, mix together 3 Tablespoons butter and white sugar. This will resemble crumbs.
  • Add the wet ingredients, (egg mixture) to the sugar butter and mix together until well combined.
  • Add the flours, (1 cup white and 3 tbls. whole wheat) baking powder, and salt to the batter and now mix all together until well combined. Batter will be on the thick side.
  • Grease an 8 inch pan and add half the batter to the pan.
  • Now take the brown sugar cinnamon cocoa mixture and sprinkle half of it on the top of the batter in the pan.
  • Put the remaining cake batter on top of the filling. This might require you to spread it evenly over the filling.
  • Add 1/4 flour, 2 Tablespoons butter, and finely chopped pecans to the remaining brown sugar mixture to make the streusel topping.
  • Place streusel on top of cake.
  • Bake for 40 minutes at 350 degrees.

Nutrition Facts : Calories 233.5, Fat 9.3, SaturatedFat 3.6, Cholesterol 43.7, Sodium 185.2, Carbohydrate 35.5, Fiber 0.8, Sugar 23.1, Protein 2.7

PECAN STREUSEL COFFEE CAKE



Pecan Streusel Coffee Cake image

An old-fashioned classic! I always loved this as a child. Tastes great with a cold glass of milk, although nowadays I like to have a nice cup of cappuccino. :)

Provided by PalatablePastime

Categories     Breads

Time 50m

Yield 1 cake

Number Of Ingredients 19

1/4 cup light brown sugar
1/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
6 tablespoons butter, cut into small pieces
2 cups coarsely chopped pecans
4 tablespoons butter
1/2 cup light brown sugar
1/2 cup sugar
2 large eggs, lightly beaten
2 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Steps:

  • Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
  • To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
  • Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
  • To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
  • Separately combine flour, baking powder, baking soda, and salt; mix well.
  • Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
  • Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
  • Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
  • Remove cake from oven and cool in pan 15-20 minutes.
  • To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.

Nutrition Facts : Calories 5150.9, Fat 287.5, SaturatedFat 91.4, Cholesterol 738.1, Sodium 3490.8, Carbohydrate 596.2, Fiber 30.2, Sugar 332.1, Protein 74.3

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BROWN BUTTER CINNAMON STREUSEL COFFEE CAKE: TRY THE RECIPE
2022-05-31 4. In a separate bowl, make the filling. Combine flour, brown sugar, cinnamon, and a pinch of salt. Mix together and set aside. 5. In a stand mixer using the …
From foxnews.com


BOURBON PEACH STREUSEL CHEESECAKE | EASY HOMEMADE CHEESECAKE
2017-06-05 5. Reduce oven temperature to 300°F (148°C). 6. To make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set half of the streusel aside and spread the remaining streusel out on a parchment-lined cookie sheet in an even layer. 7.
From lifeloveandsugar.com


CHERRY-STUFFED PECAN STREUSEL COFFEE CAKE - PAULA DEEN
Preheat oven to 350°F. Grease a 10-inch tube pan; set aside. For the streusel, in a medium bowl, whisk together the 2 3/4 cups flour, 2 teaspoons cinnamon, the brown sugar, and 1/2 teaspoon salt. Use your fingers to cut in the cubed butter …
From pauladeen.com


BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN …
Nov 24, 2014 - This addictively fragrant brunch bread is oven-ready in next to no time thanks to Betty Crocker yellow cake mix.
From pinterest.ca


PEACH COFFEE CAKE WITH PECAN STREUSEL TOPPING - VINTAGE COOKING
Streusel Topping. ½ cup firmly packed brown sugar. 1 teaspoon cinnamon. ½ cup finely ground pecans. Instructions. Preheat oven to 350 degrees. Grease and flour a 9" x 9" pan. You may also use a 7" x 11" pan. Sift the dry ingredients together in a large bowl.
From vintagecooking.com


BUTTER PECAN CAKE WITH CREAM CHEESE FROSTING - CHENéE TODAY
2021-06-01 Preheat oven to 350°F and position oven rack in middle of oven. Spray three 6-inch cake pans with baking spray and line with parchment paper. baking spray. In a medium bowl, whisk together cake flour, baking powder, and baking soda until well combined. 1 cup cake flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda.
From cheneetoday.com


BROWN BUTTER CINNAMON STREUSEL COFFEE CAKE - TUTTI DOLCI
2019-03-10 Pour browned butter into a glass measuring cup and let cool for 5 minutes. Whisk together flour, sugar, brown sugar, cinnamon, and salt in a medium bowl. Add cooled butter and mix in with a fork until completely incorporated. Add ice water and mix in until streusel is crumbly. Chill until ready to use.
From tutti-dolci.com


YOGURT COFFEE CAKE WITH BROWN SUGAR PECAN STREUSEL - CAIT'S PLATE
2019-05-02 Place flour, sugar and cinnamon in a food processor and process for about 15 seconds to combine. Add in pecans and cubed butter and pulse for 10 pulses until pecans and butter are in pebble-like pieces. Set aside. For the Cake: Preheat oven to 350 degrees and grease a large bundt pan well with butter.
From caitsplate.com


BROWN BUTTER AND BOURBON PECAN PIE - ONCE UPON A CHEF
Step 2: Make the Filling. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool.
From onceuponachef.com


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