SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
NORWEGIAN LINGONBERRY CAKE WITH STREUSEL TOPPING
Another great cake to have with a cup of coffee or tea. Lingonberries are easy to find in Los Angeles, they sell them at IKEA and at most supermarkets. If you can't find them, you can use raspberry preserves. From grouprecipes.com
Provided by Pesto lover
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Mix flour, sugar, cardamom and baking powder together well.
- Cut in butter with a pastry blender or with two knives.
- Beat the egg. Add into flour mixture and mix well.
- Spread the batter into a greased and floured 8x11 pan.
- Spread lingonberry preserves over batter.
- Sprinkle streusel topping over lingonberry preserves.
- Bake for 25-30 minutes or until golden.
- Cool in pan before serving.
SNICKERDOODLE CAKE WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter.
- Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.
- Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.
- Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.
- Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.
Nutrition Facts : Calories 362 calories, Carbohydrate 60.3 g, Cholesterol 54.7 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 262.3 mg, Sugar 42.3 g
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
NORWEGIAN STRAWBERRIES AND CREAM CAKE BLOTKAKE
This is basically a wonderfully light and eggy sponge cake that absorbs the juices of fresh strawberries and the rather thin custard in its filling. Literally translated the name means "wet cake." Although it is called "Norwegian,: it is popular throughout Scandinavia with custard, jam, and berries. Whipped cream is pile on top in a cloudlike drift. Scandinavian cooks sink a few beautiful fresh strawberries into the topping for a final garnish.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE CAKE; Blend flour with baking powder; set aside.
- In large bowl, whip egg whites until fluffy; gradually add sugar, and beat until stiff and meringuelike.
- In small bowl, beat egg yolks until frothy. Fold egg yolks and flour mixture into the egg whites gently.
- Butter two 9 inch round cake pans and dust with flour. Divide batter between the pans.
- Preheat oven to 350°F Bake layers 30 minutes or until centers spring back when touched with finger. Cool in pans. (Centers of cakes may sink slightly.).
- To prepare the custard filling, in small saucepan, mix egg yolks, butter, cornstarch, half and half cream, and sugar. Cook, stirring, over medium heat until mixture is smooth and thick. Remove from heat, cover, and cool. Stir in vanilla.
- To assemble the cake, cut layers horizontally into 2 layers each. Place bottom layer on cake plate and spread with half of the custard. Top with next layer. Spread with the strawberry or apricot jam. Reserve a few of the nicest strawberries for garnish on top of the cake. Slice the rest of the strawberries and place on top of jam layer. Top with a third layer of cake. Spread with remaining custard. Top with remaining layer of cake.
- No more than 1 hour before serving, whip cream and flavor with the powdered sugar and vanilla. Pile whipped cream on top of the cake and garnish with the reserved strawberries.
- The Great Scandinavian Baking Book.
Nutrition Facts : Calories 294.4, Fat 15, SaturatedFat 8.6, Cholesterol 143.7, Sodium 86.2, Carbohydrate 35.7, Fiber 0.7, Sugar 24.6, Protein 4.7
BLUEBERRY STREUSEL LOAF CAKE
Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don't thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.
Provided by Erin Jeanne McDowell
Categories snack, breads, cakes, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 20
Steps:
- Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
- Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
- Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
- Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
- Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
- Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
- Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
- Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.
NORWEGIAN APPLE CAKE
Lucia Johnson of Massena, New York bakes this nutty apple cake that's pleasantly topped with a simple cinnamon-sugar mixture. It's sweetly priced at just 19¢ a slice. "Serve it with a dollop of whipped topping," she suggests.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the sugar, flour, baking powder and salt. Add eggs and vanilla; mix well. Stir in apple and walnuts. Spread into an ungreased 9-in. pie plate. Sprinkle with cinnamon-sugar if desired. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 175 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 140mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY CAKE WITH STREUSEL TOPPING
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
- Preheat the oven to 375 degrees. Oil an 8-inch square pan.
- To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
- Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
- Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 123 milligrams, Sugar 23 grams, TransFat 0 grams
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