Brown Butter Bourbon Cherry Coffee Cake With Pecan Streusel Food

BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL

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).

BROWN BUTTER CHERRY COFFEE CAKE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• For the cherry-almond streusel: Place the butter in a small saucepan over medium heat and cook until the melted butter is golden brown and smells nutty, 3 to 4 minutes. Immediately transfer to a heatproof bowl and place in the freezer to cool and solidify, 10 to 15 minutes.
• Pulse the almonds and freeze-dried cherries in a food processor fitted with the blade attachment until medium ground (not too fine!). Remove 2 tablespoons of the mixture and set aside for garnish.
• Add the almond flour, all-purpose flour, sugar and salt to the food processor and pulse again to combine. Spoon in the chilled brown butter and pulse until the mixture forms pea-sized crumbles. Transfer to a bowl and refrigerate until ready to use.
• For the cherry cake: Place the cherries on the parchment-lined baking sheet and roast just until they soften and begin to release juice, 9 to 10 minutes.
• Remove the cherries from the oven and lower the temperature to 350 degrees F. Allow the cherries to cool to room temperature. Cut the cherries into 1/2-inch pieces and set aside (about 1 1/2 cups chopped).
• Spray the bottom and sides of an 8-inch springform pan with baking spray.
• Whisk together the eggs, sour cream and almond extract in a large bowl until pale yellow and combined.
• Add the all-purpose flour, sugar, almond flour, baking powder, baking soda and salt. Whisk together until a thick batter forms, 1 to 2 minutes. Place half of the batter into the springform pan. Top with half of the cooled cherries. Top with remaining half of the cake batter, then the remaining cherries and then the Almond-Cherry Streusel.
• Bake until the streusel begins to brown, the center is set and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour.
• Allow to cool in the pan on a wire rack for 20 minutes, then remove from the pan and cool for another 20 minutes. Sprinkle with the reserved 2 tablespoons ground cherries and almonds. Slice and serve.

PECAN-STREUSEL COFFEE CAKE

Steps:

• For streusel:
• Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
• Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
• Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.
• A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, spoon regular yogurt into cheesecloth-lined strainer set over large bowl. Cover and refrigerate overnight to drain.

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.

CHERRY PECAN COFFEE CAKE

Steps:

• In a bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide in half. Roll each portion into a 24x7-in. rectangle. Melt remaining butter; brush over dough., Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch ends together to form a ring. Shape into a heart if desired., With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling., Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing.

COFFEE CAKE WITH BROWN SUGAR PECAN STREUSEL (LOW FAT)

Steps:

• Streusel and filling are the first five ingredients listed.
• Make the filling by combining the brown sugar, cinnamon, and cocoa in a bowl, set aside.
• Make the cake my stirring together the eggs, yogurt, vanilla and oil.
• In a mixing bowl, mix together 3 Tablespoons butter and white sugar. This will resemble crumbs.
• Add the wet ingredients, (egg mixture) to the sugar butter and mix together until well combined.
• Add the flours, (1 cup white and 3 tbls. whole wheat) baking powder, and salt to the batter and now mix all together until well combined. Batter will be on the thick side.
• Grease an 8 inch pan and add half the batter to the pan.
• Now take the brown sugar cinnamon cocoa mixture and sprinkle half of it on the top of the batter in the pan.
• Put the remaining cake batter on top of the filling. This might require you to spread it evenly over the filling.
• Add 1/4 flour, 2 Tablespoons butter, and finely chopped pecans to the remaining brown sugar mixture to make the streusel topping.
• Place streusel on top of cake.
• Bake for 40 minutes at 350 degrees.

PUMPKIN COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL

Steps:

• To toast pecans, preheat the oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.
• Position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9" springform pan or a 9" cake pan with 3" sides.
• To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. (Or you can whir the mixture in a food processor) Stir in the pecans.
• To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin purée and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
• Let cool in the pan on a wire rack for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
• To make the glaze, in a small bowl, whisk together the confectioners' sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges.

PECAN STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
• To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
• Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
• To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
• Separately combine flour, baking powder, baking soda, and salt; mix well.
• Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
• Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
• Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
• Remove cake from oven and cool in pan 15-20 minutes.
• To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.

BOURBON-PECAN CAKE

Steps:

• In medium size bowl, mix cherries, raisins and bourbon.
• Cover and refrigerate for 8-24 hour.
• Grease and flour 12 cup fluted tube pan.
• Heat oven to 325 degrees.
• Drain fruits, reserving bourbon.
• In small bowl, toss ¼ flour and pecans.
• In medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
• In large bowl with electric mixer at high speed, beat butter until light and fluffy.
• Add sugar, ½ cup at a time, beating well after each addition.
• Add eggyolks, one at a time, beating well after each addition.
• Beat in 1 cup flour mixture.
• With mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
• Batter will be thick.
• In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
• Stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
• Fold in cherries, raisins and nuts.
• Turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
• Remove cake from pan and brush remaining reserved bourbon.
• Drizzle glaze down sides.
• Cut candied cherries and pecans into quarters and garnish cake.
• NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
• Wrap cake in cheesecloth then with foil or plastic wrap.
• Store in refrigerator in tightly covered container for 2-3 weeks.
• Unwrap cake, place on serving platter.
• Drizzle with glaze and garnish as desired.
• CONFECTIONER’S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner’s sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.