CHERRY-STREUSEL COFFEE CAKE
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tube cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
- Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
- Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.
CHERRY STREUSEL COFFEE CAKE
This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and sugar in a large bowl.
- Cut in butter until mixture is crumbly.
- Set aside 1/2 cup of the mixture.
- Add baking powder and baking soda to the remaining flour mixture.
- Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
- Add enough milk to make 3/4 cup.
- Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
- Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
- Spread pie filling in shell.
- Drop small spoonfuls of remaining batter over pie filling.
- Stir almonds into reserved crumb mixture.
- Sprinkle evenly over cake.
- Bake in 350°F oven for 50 to 55 minutes.
EASY STREUSEL COFFEE CAKE
Yellow cake mix with nutty, chocolate, cinnamon streusel.
Provided by Terry Azose
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Yield 12
Number Of Ingredients 8
Steps:
- Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.
- In a separate bowl mix cocoa, chopped nuts, and cinnamon together.
- Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 43.4 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 433.7 mg, Sugar 26 g
STREUSEL FOR CHERRY-STREUSEL COFFEE CAKE
Use this streusel recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form.
CHERRY STREUSEL COFFEE CAKE
A great coffee cake that tastes as good as it looks. This cake has been a real crowd pleaser at our Sunday morning coffee hour. There are no leftovers when serving this one. I got this recipe from a friend who not only has great recipes but shares them!
Provided by Gerry
Categories Breads
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl make crumb mix: 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.
- Cut in: 3/4 cup butter or margarine. Mix until crumbly.
- REMOVE 1/2 cup of crumb mix and set aside to sprinkle on top.
- To remainder of crumb mix add: 1/2 teaspoon baking powder 1/2 teaspoon baking soda Combine: 1 beaten egg and 3/4 cup buttermilk or sour milk.
- Add to dry crumb mix and stir until just moistened.
- Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch spring form pan or a well greased bundt pan. I favor the spring form pan when serving this as dessert.
- Spoon Cherry pie filler over batter.
- Drop spoonfuls of remaining batter over filling.
- (I found 1 cup of batter for the third is about right) Sprinkle with the 1/2 cup of reserved crumb mix.
- Bake 350 for 50-55 minutes.
CHERRY-STREUSEL COFFEE CAKE
Steps:
- Preheat the oven to 350°F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
- Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle the streusel evenly over the top of the batter.
- Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes. Invert the cake onto the rack, then reinvert (so streusel side is up), and let cool completely. Spoon the glaze over the cake, letting it drip down the sides. Let the cake sit until the glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
- Milk Glaze
- In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
- Coffee-Cake how-to
- Half the batter is topped with a layer of sour cherries. Then the remaining batter is poured over the top and sprinkled with streusel.
STREUSEL COFFEE CAKE
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
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 :
STREUSEL COFFEE CAKE
Provided by Terezinha de Melo
Categories Cake Mixer Breakfast Brunch Dessert Bake Yogurt Apple Bon Appétit Massachusetts Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter using fingers or pastry blender until mixture resembles coarse meal. Set streusel mixture aside.
- Sift flour, baking powder, baking soda and nutmeg into large bowl. Using electronic mixer, cream 3/4 cup butter and 1 1/3 cups sugar together in another large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Fold in dry ingredients alternately with plain yogurt, beginning and ending with dry ingredients. Pour about 1 1/2 cups batter into bottom of each prepared pan. Sprinkle 1/3 cup streusel over each. Sprinkle 1/4 of apple over each. Divide remaining batter, streusel and apple between pans, beginning with batter. Run small sharp knife through batter to create swirl. Bake until golden brown and toothpick inserted into centers comes out clean, about 55 minutes. Cool on rack. Serve warm or at room temperature.
CHERRY SWIRL COFFEE CAKE
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! - Charlene Griffin, Minocqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 75mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL
This addictively fragrant brunch bread is oven-ready in next to no time thanks to Betty Crocker yellow cake mix.
Provided by By Cindy Rahe
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
- In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
- In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
- In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
- In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
- Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).
Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 28 g, TransFat 1/2 g
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