Carrot Coffee Cake With Poppy Seed Streusel Recipes

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CARROT COFFEE CAKE WITH POPPY SEED STREUSEL



Carrot Coffee Cake With Poppy Seed Streusel image

It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian

Provided by Sharon123

Categories     Breads

Time 1h15m

Yield 12-16 slices

Number Of Ingredients 19

3 large carrots, peeled and chopped (about 3/4 pound)
2 cups white flour, plus
3 tablespoons white flour
1 1/2-2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3/4-1 cup sugar
2/3 cup canola oil or 2/3 cup corn oil
2 tablespoons poppy seeds
1/4 cup sour cream
1/2 cup poppy seed
2 tablespoons butter, softened, plus some for greasing the pan
1 1/2 cups walnuts
1/2 cup brown sugar, lightly packed
3 tablespoons white flour

Steps:

  • Preheat oven to 350*F. Grease a Bundt or tube pan.
  • In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
  • Grind the streusel ingredients in the food processor for 1 minute.
  • In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
  • Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!

Nutrition Facts : Calories 473.1, Fat 29.5, SaturatedFat 4.5, Cholesterol 69.6, Sodium 421.4, Carbohydrate 46.8, Fiber 3.8, Sugar 23.1, Protein 8.5

CARROT COFFEE CAKE



Carrot Coffee Cake image

We added 1 cup of shredded carrots to our coffee cake and topped with sweet cinnamon streusel for a good morning wake-up.

Provided by Inspired Taste

Categories     Breakfast

Time 1h50m

Yield 8

Number Of Ingredients 15

1/3 cup Original Bisquick™ mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
2 tablespoons cold butter or margarine, cut into small pieces
2 cups Original Bisquick™ mix
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2/3 cup milk or water
2 tablespoons packed brown sugar
1 egg
1 cup shredded carrots
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 375°F. Grease 9-inch round cake pan with shortening or cooking spray.
  • In small bowl, stir together topping ingredients with fork until mixture is crumbly; set aside.
  • In medium bowl, mix coffee cake ingredients with electric mixer or spoon until blended. Spread batter in pan. Sprinkle with streusel topping.
  • Bake 18 to 22 minutes or until golden brown. Cool 15 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • In small bowl, stir glaze ingredients until smooth. Drizzle glaze over coffee cake. To serve, cut into wedges.

Nutrition Facts : ServingSize 1 Serving

STREUSEL COFFEE CAKE



Streusel Coffee Cake image

Everyone needs a classic coffee cake recipe. Simple to make and a treat to eat, this is it! Our cinnamon Streusel Coffee Cake recipe is the perfect one to wake up and create for a holiday brunch. It only takes 10 minutes of prep time and is made easy with Bisquick™ Original Pancake & Baking Mix.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 8

1/3 cup Bisquick™ Original pancake & baking mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
2 cups Bisquick™ Original pancake & baking mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

Steps:

  • Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
  • In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
  • Bake 18 to 22 minutes or until golden brown.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 13 g, TransFat 1 g

POPPY SEED TEA CAKE WITH CARDAMOM STREUSEL



Poppy Seed Tea Cake with Cardamom Streusel image

Categories     Cake     Dairy     Dessert     Bake     Orange     Winter     Cinnamon     Sour Cream     Poppy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10-12 servings

Number Of Ingredients 20

Streusel
6 tablespoons sugar
6 tablespoons all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Cake
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cardamom
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup sour cream
1/4 cup orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup poppy seeds (about 2 ounces)

Steps:

  • For streusel: Mix all ingredients in small bowl until moist clumps form.
  • For cake: Preheat oven to 350°F. Butter and flour 12-cup angel food cake pan with removable bottom. Sift first 5 ingredients twice into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, juice, peel and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).
  • Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 20 minutes. Cool in pan on rack. Using small knife, cut around sides of pan and center tube to loosen cake. Push cake up. Cut cake free from pan bottom. Transfer cake to platter.

STREUSEL COFFEE CAKE



Streusel Coffee Cake image

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

1/2 cup butter, cubed
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
STREUSEL TOPPING:
1 cup chopped pecans
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, softened
ICING:
1 cup sifted confectioners' sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons whole milk

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 :

YEASTED COFFEE CAKE WITH POPPY-SEED FILLING



Yeasted Coffee Cake with Poppy-Seed Filling image

This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 nine-inch cakes

Number Of Ingredients 11

1 1/2 cups warm water
1 1/2 cups warm milk
8 tablespoons (1 stick) butter, melted, plus more for bowl and pans
1 tablespoon coarse salt
1/2 cup granulated sugar
1 teaspoon ground cardamom
2 large eggs
2 packages instant active dry yeast
10 cups all-purpose flour, plus more for work surface
1/2 cup packed dark-brown sugar
Poppy-Seed Filling

Steps:

  • Combine the warm water, milk, 4 tablespoons butter, salt, sugar, cardamom, and eggs in the bowl of an electric mixer fitted with the paddle attachment. Sprinkle yeast over top; let stand until foamy, 10 to 15 minutes.
  • With the mixer running, gradually add flour. Mix until well combined; dough will be sticky. Turn dough out onto a floured surface, and gently knead until dough forms a ball. Place in a large buttered bowl to rise, covered with plastic wrap, until doubled, about 1 1/2 hours.
  • Preheat oven to 375 degrees. Butter two 9-inch tube pans; sprinkle bottom of each with 1/4 cup brown sugar. Punch down dough; turn onto lightly floured surface. With a rolling pin, roll into a rectangle that is about 14 by 17 inches and about 1/2 inch thick. Brush a third of the remaining butter over the middle third of the dough, and sprinkle with 1 cup of the filling. Fold the bottom third of dough over the filling and overlap the top third, forming an envelope. Rotate the dough 90 degrees. Roll the dough again into a rectangle roughly the same size, and repeat with butter and half of the remaining filling. Repeat one more time, three rollings in all, using remaining filling. Rotate dough 90 degrees, and let rest, covered with a damp cloth or plastic wrap, for 15 minutes. Roll dough one final time into a long rectangle, 11 by 17 inches and about 1 inch thick. With a sharp knife, cut a 1-inch slice from the end of the dough. Pick it up, twisting it gently into a spiral. Place the twist in the bottom of the pan, forming a circle. Repeat, using remaining dough, filling each tube pan with 2 layers of twisted dough. Cover each cake with plastic wrap, and let rise until doubled, about 45 minutes.
  • Bake cakes until golden brown, 40 to 50 minutes. Let rest in pans 15 minutes before inverting. Flip cakes over so attractive side is up. Serve cakes warm or at room temperature. After cooling completely, cakes can be frozen, wrapped in two layers of plastic wrap, up to 1 month.

ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE



Orange, Poppy Seed, and Butternut Squash Coffee Cake image

I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 23

½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
1 tablespoon poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
  • Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
  • Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
  • Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g

STREUSEL COFFEE CAKE



Streusel Coffee Cake image

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

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup margarine or 1/3 cup butter, softened
1 cup milk
1 egg
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons firm margarine or 3 tablespoons butter

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.

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