Toffee Streusel Coffee Cake Recipes

STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350*.
• Prepare streusel.
• Mix all ingredients until crumbly.
• Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
• Beat on medium speed, scraping bowl occasionally, 2 minutes.
• Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
• Top with remaining batter; sprinkle with remaining streusel.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.

TOFFEE STREUSEL COFFEE CAKE

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.

VANILLA STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 325. Butter a Bundt pan.
• In medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
• Combine butter and sugar in large mixing bowl and beat until fluffy.
• Add eggs, one at a time, beating after each.
• Blend in sour cream and vanilla.
• Gradually add dry ingredients and beat well.
• In separate medium bowl, combine brown sugar, nuts and cinnamon.
• Turn 1/3 of cake batter into buttered pan. (Blob it in and spread around evenly with a spatula.).
• Sprinkle with 1/2 of the nut mixture.
• Repeat. (1/3 batter, remaining 1/2 nut mix.).
• Add remaining 1/3 batter to pan and smooth to cover.
• Mix 2 T. vanilla and 2 T. warm water in small bowl and spoon over top of batter.
• Bake 60 to 70 minutes.
• Cool completely before removing from pan.
• Texture will be moist.

STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
• In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
• Bake 18 to 22 minutes or until golden brown.

DOUBLE-STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top.
• Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.

EASY STREUSEL COFFEE CAKE

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.

CHERRY-STREUSEL COFFEE CAKE

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.

MAKEOVER STREUSEL COFFEE CAKE

Steps:

• In a small bowl, combine the nuts, brown sugar, butter and cinnamon; set aside. In a large bowl, cream butter and sugar until light and crumbly. Beat in the egg yolks, oil, applesauce and vanilla. Combine the dry ingredients; add to the sugar mixture alternately with sour cream, beating well after each addition. , In another bowl, beat egg whites on high speed until stiff peaks form. Fold into batter., Pour half of the batter into a 10-in. fluted tube pan coated with cooking spray and floured; sprinkle with nut mixture. Pour in remaining batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.