Crumble Swirls Recipes

JAN'S CRUMB TOPPING OR STREUSEL

Steps:

• Beat butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs. Store in airtight container in the freezer until needed.

MERINGUE SWIRLS

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use the whisk attachment if using a stand mixer). Add the cream of tartar; increase the speed to medium high and add the superfine sugar, 1 tablespoon at a time. Scrape the seeds from the vanilla bean into the meringue (or add the extract) and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 minutes.
• Fit a piping bag with a large star tip. Fill the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar.
• Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week.

COCOA-SWIRL COFFEE CAKE WITH HAZELNUT CRUMB

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until fragrant and golden brown and skins are loosened. Rub nuts in a clean kitchen towel to remove skins, then coarsely chop.
• Brush a 9-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on two sides. Butter parchment, then dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using your fingers, work butter into mixture until it has the texture of coarse meal. Remove and reserve 2/3 cup of mixture.
• Make a well in center of remaining mixture in bowl and add eggs, whisking to break up, then add yogurt and vanilla. Whisk to combine into a batter (you might see some small specks of butter; that's okay). Scrape about three-quarters of batter into prepared pan, then whisk cocoa into remaining batter. Dollop evenly over top and swirl with a toothpick or skewer.
• Return reserved flour-butter mixture to bowl and stir in hazelnuts until a granola-like mixture forms. Sprinkle over top of batter in pan, squeezing to create clumps. Bake until top of cake springs back when lightly pressed, about 45 minutes. Let cool in pan 10 minutes.
• Using overhangs, lift out of pan and transfer to a wire rack; let cool completely. Cut into 12 squares. Cake can be stored in an airtight container at room temperature up to 2 days.

CRUMBLE SWIRLS

Steps:

• For the dough mix flour and baking powder in a big bowl. Add quark, milk, oil, apple sauce, sugar and salt. Using the dough hooks knead into a smooth dough-first on lowest and then on highest speed for about one minutes (do not knead longer or dough will turn sticky).
• Turn out onto a floured surface and roll out into a rectangle of about 35X20cm.
• For the crumbles mix flour and granola cereal in a bowl. Using your hands work in butter and sugar until the mixture resembles coarse crumbs.
• Spread the crumbles onto the rectangle. Sprinkle with the raisins.
• Starting from the longer side, roll up. Cut into slices of about 1.5cm thickness. Place on a paper-lined baking sheet cut side down. Brush with milk.
• In the preheated oven at 180°C/350°F bake for 15 minutes or until lightly browned.