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.
CHERRY ALMOND COFFEE CAKE
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl combine the sour cream, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
- Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
- Prepare a 9-inch spring form pan, greasing it well.
- Spoon half the batter into the bottom of the pan (the batter will be very thick).
- Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. Scatter half the cherries over top of the cinnamon sugar layer.
- Spoon the second half of the batter over the cinnamon sugar layer and cherries, and smooth out the top as much as possible.
- Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the second half of the cherries to the top.
- Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
- Sprinkle the streusel topping evenly over the top of the cherries.
- Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Halfway through baking, add the sliced almonds over the top of the streusel topping and allow them to toast for the second half of the baking time.
- Once the cake is done, allow to cool completely before releasing the spring form pan and slicing to serve.
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 52 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 55 mg, Sodium 126 mg, Fiber 2 g, Sugar 30 g
CHERRY ALMOND COFFEE CAKE
This delicious coffee cake, which was developed by Robin Hood Multifoods' test kitchen, can also be made with apple or blueberry pie filling.
Provided by Irmgard
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour and sugar in a large bowl.
- Cut in the butter with a pastry blender until the mixture is crumbly.
- Set aside 1/2 cup for the topping.
- Add the baking powder and baking soda to the remainder.
- Beat together the egg, buttermilk and almond extract.
- Add to the dry ingredients, stirring until just moistened.
- Spread two-thirds of the batter over the bottom and partway up the side of a prepared 8-1/2 or 9-inch springform pan.
- Spoon the pie filling evenly over the batter.
- Drop small spoonfuls of the remaining batter over the filling.
- Stir the almonds into the reserved crumbled mixture.
- Sprinkle over the batter.
- Bake for 65 to 75 minutes for a 8-1/2 pan or 50 to 60 minutes for a 9-inch pan in a preheated 350 degree F oven or until a toothpick inserted in the center comes out clean.
- Cover with a piece of foil it the top is getting too brown.
Nutrition Facts : Calories 472.7, Fat 20.4, SaturatedFat 11.5, Cholesterol 73.1, Sodium 269.7, Carbohydrate 66.5, Fiber 1.8, Sugar 20.2, Protein 6.4
CHERRY ALMOND COFFEE CAKE
I've taken this several times to gatherings and it's always cleaned up. Everyone asks for the recipe and I'm almost embarassed to say it's made from a cake mix. The recipe and instructions are made for a 15.5" x 10.5" jelly roll pan. If a different sized pan is used, you may need to adjust the baking time.
Provided by DuChick
Categories Breads
Time 40m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Generously grease and flour (or spray) one 15.5" x 10.5" jelly roll pan.
- Mix sour cream, water and eggs in a large bowl.
- Stir in cake mix until moistened. You will notice the batter is rather lumpy and that's fine.
- Spread batter into pan.
- Drop pie filling by large spoonfuls onto batter.
- Bake at 350* for 25-30 minutes or until cake tests done with a toothpick.
- Sprinkle top of cake with sliced almonds and drizzle with glaze.
- To make glaze:.
- Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over warm cake.
Nutrition Facts : Calories 294.5, Fat 8.6, SaturatedFat 2.8, Cholesterol 45.5, Sodium 265.8, Carbohydrate 51.1, Fiber 0.7, Sugar 31.3, Protein 3.7
CHERRY ALMOND COFFEE CAKE
A wonderful coffee cake topped with sliced almonds and with spoonfuls of cherry pie filling baked in the center. Note: Cook time is actually 1 hour and 5 minutes. Recipe from Bon Appetit.
Provided by Marie
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350° and butter a 10" diameter springform pan.
- Beat sugar and butter together until light, then add eggs, vanilla and almond extracts.
- Sift flour, baking powder, baking soda and salt into another bowl.
- Mix half of dry ingredients into butter mixture, then add sour cream, then add remaining dry ingredients.
- Pour 2/3 of batter into prepared pan.
- Drop pie filling by tablespoons over batter evenly.
- Drop remaining batter by spoonfuls over pie filling and using back of spoon, carefully spread batter over filling.
- Sprinkle with almonds and bake for 1 hour and 5 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on rack, then cut around sides of pan and remove cake from pan.
Nutrition Facts : Calories 324.6, Fat 15.8, SaturatedFat 7.9, Cholesterol 64, Sodium 332.6, Carbohydrate 41.3, Fiber 1.4, Sugar 17.2, Protein 5.2
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.
ALMOND-CHERRY STREUSEL COFFEE CAKE
Every time I make this my family is very nice to me for an entire week! I wish I could credit the source but it's a recipe I copied down one time when I visited my mother in Missouri. I love looking through all her cooking books/magazines, and this was one of the keepers.
Provided by Vicki Kaye
Categories Breads
Time 1h55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Grease a 9-inch springform pan.
- In medium bowl stir 1/2 cup flour and the 3 tablespoons sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in almonds. Set aside.
- In another medium bowl, stir together 2 cups flour, baking powder, baking soda, and salt. Set flour mixture aside.
- In large bowl (mixer) beat the 1/2 cup butter and the 2/3 cup sugar with electric mixer on medium speed until fluffy. Beat in egg, sour cream, vanilla, and almond extract until fluffy. Add flour mixture and milk alternately, beating just until blended.
- Spread 2/3 of the batter evenly into prepared pan. Spread pie filling on top of batter. Dollop remaining batter on top of filling. Sprinkle sugar mixture over batter in the pan. Bake in a 350 degree oven one hour, till toothpick in center comes out clean (but dough could be under the filling and toothpick won't show it. I needed 1 hour, 15 minutes).
- Cool for 10 minutes. Serve warm. Cover any leftovers in refrigerator for up to 3 days.
Nutrition Facts : Calories 371.7, Fat 17.3, SaturatedFat 9.8, Cholesterol 55.8, Sodium 250.3, Carbohydrate 49.5, Fiber 1.3, Sugar 14.6, Protein 5.1
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