APPLE STREUSEL COFFEE CAKE
Everyone loves this apple streusel coffee cake and it is so easy to make. I love it best served warm!
Provided by April Fear
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Mix brown sugar, flour, and cinnamon for topping in a bowl. Cut in cold butter. Stir in walnuts and apple.
- Combine flour, baking powder, and salt for cake in a bowl. Beat white sugar and butter together in a large bowl with an electric mixer until creamy. Add dry ingredients. Mix in milk, egg, and vanilla extract. Spread into the prepared pan and sprinkle streusel topping over top. Swirl a knife through both mixtures.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 391.3 calories, Carbohydrate 52.9 g, Cholesterol 45.9 mg, Fat 18.5 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 373.4 mg, Sugar 31.1 g
PINEAPPLE COFFEE CAKE
Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.-Janice Whalen, Baldwinville, Massachusetts
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
Nutrition Facts :
PINEAPPLE ORANGE STREUSEL COFFEE CAKE
Make and share this Pineapple Orange Streusel Coffee Cake recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 1h5m
Yield 12-16
Number Of Ingredients 15
Steps:
- Preheat oven to 350*. Grease and flour 10" bundt pan. set aside.
- for STREUSEL:.
- combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside.
- for CAKE:.
- combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Sprinkle with streusel. Swirl with knife.
- Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
- Cool in pan 25 minutes. Invert onto serving place.
- for GLAZE:.
- combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.
Nutrition Facts : Calories 199.3, Fat 12.2, SaturatedFat 1.7, Cholesterol 70.5, Sodium 127, Carbohydrate 20.8, Fiber 0.7, Sugar 19.5, Protein 2.8
PINEAPPLE STREUSEL COFFEE CAKE
Recipe from Gold Medal flour. This is a made-from-scratch cake, if you're looking to avoid the packaged mixes.
Provided by Pinay0618
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Grease and flour bottom only of a 9 x 13 pan.
- Make Streusel topping: Mix all ingredients except almonds until combined. Stir in almonds.
- Drain pineapple, reserving 2/3 cup juice.
- Mix flour, sugar, butter, yogurt, baking powder, salt, baking soda, eggs and 2/3 cup pineapple juice in a large bowl with a spoon. Spread in greased and floured pan. Sprinkle with pineapple and streusel topping.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 355.3, Fat 15.4, SaturatedFat 8.6, Cholesterol 60.1, Sodium 261, Carbohydrate 51.6, Fiber 1.4, Sugar 31.1, Protein 4.5
TOFFEE STREUSEL COFFEE CAKE
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. -Megan Taylor
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 274 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
PINEAPPLE-GINGER CRUMB CAKE
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
- Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
- Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
- On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
- Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
- Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.
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PINEAPPLE COFFEE CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
5/5 (1)Category Dessert, SnackCuisine AmericanTotal Time 50 mins
- Preheat oven to 350°F. Line 9-inch square baking pan with parchment paper, allowing parchment to run up the sides and slightly over the pan. Grease with cooking spray or butter and set aside.
- CAKE: In a large mixing bowl, cream together butter and sugar until smooth. Add eggs and vanilla. Scrape down bowl as needed. Mix until thoroughly incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of flour mixture into mixing bowl. Stir to combine. Add milk and mix together. Add remaining flour mixture and continue to mix until there are no longer any dry streaks of flour. Batter will be thick.
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