Cinnamon Streusel Kuchen Recipes

CINNAMON STREUSEL COFFEE CAKE

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.

CINNAMON STREUSEL KUCHEN

Steps:

• Grease a 9x9x2-inch baking pan; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside.
• In a small saucepan, heat and stir milk, granulated sugar, 1/2 cup butter, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can with the mixer. Stir in any remaining flour to make a stiff batter.
• Spoon half of the batter into the prepared baking pan. In a small bowl, stir together brown sugar, 1/4 cup butter, and cinnamon. Stir in walnuts. Spoon nut mixture over the batter in the pan. Drop remaining batter by spoonfuls over nut mixture. Cover and let rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350°F. Bake for 30 minutes or until golden brown. Cool on a wire rack 30 minutes before serving, or cool completely before serving. Spread with Cream Cheese Icing. Cream Cheese Icing
• In a small bowl, combine one 3-ounce package softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla. Beat with an electric mixer until combined. Gradually beat in 2-1/2 cups powdered sugar until smooth. Beat in enough milk, 1 teaspoon at a time, to reach spreading consistency. Makes 1-1/4 cups.

CINNAMON STREUSEL COFFEE CAKE

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.

STREUSEL KüCHEN

Steps:

• For streusel:
• Mix first 4 ingredients in medium bowl. Add melted butter and stir with fork until moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.
• For cake:
• Position rack in center of oven and preheat to 325°F. Butter and flour 10-inch-diameter springform pan. Toss apple slices, cinnamon, and cloves in medium bowl. Sift flour, cornstarch, baking powder, and salt into another bowl. Combine butter, powdered sugar, and lemon peel in large bowl; scrape in seeds from vanilla bean.
• Using electric mixer, beat butter mixture until well blended. Add eggs 1 at a time, beating until well blended after each addition; beat in egg yolk. Add flour mixture and beat just until blended. Spread batter evenly in prepared pan (cake layer will be thin). Slightly overlap apple slices atop batter in concentric circles. Sprinkle streusel evenly over apples (streusel will cover apples).
• Bake cake until streusel topping is crisp and tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Remove pan sides; cool to lukewarm. Serve lukewarm or at room temperature. DO AHEAD Can be made 1 day ahead. Cool completely. Wrap cake in foil and store at room temperature.

CINNAMON STREUSEL

Steps:

• Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.
• Sprinkle over muffins or coffee cake immediately before baking.

FRANK'S CINNAMON KUCHEN

Steps:

• Scald milk and add butter, sugar,and salt.
• Dissolve yeast in warm water and add to milk mixture.
• Beat in eggs, then beat in flour and nutmeg.
• Cover, and let rise until double, about an hour.
• Divide into 3 pieces.
• Place the 3 pieces into 3 separate greased round cake pans.
• Cover and let rise again.
• For the topping: Spread the 1/2 cup melted butter all over the tops of the 3 kuchens.
• With finger, press holes one inch apart all over the top of the kuchens.
• Combine the brown sugar, cinnamon and soft butter.
• Divide brown sugar mixture evenly over the top of the kuchens.
• Bake in 325 degree oven for about 20 min or until golden brown.
• Note: After its cooled, you can add a vanilla glaze over the tops for an extra special treat.