Cardamom Crumb Coffee Cake Food

APRICOT COFFEE CAKE WITH PISTACHIO-CARDAMOM CRUMB TOPPING

Steps:

• Combine the flour, pistachios, brown sugar, cardamom and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apricot preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.

CARDAMOM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture.
• Whisk milk, eggs, sour cream, vanilla, cardamom, and lemon zest into remaining crumb mixture until combined. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 45 minutes. Let cool in pan on a wire rack, 30 minutes. Serve cake warm or at room temperature with fresh berries.

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

CARDAMOM COFFEE CAKE

Steps:

• Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 tsp sugar and lukewarm milk.
• Beat in 3 cups flour until smooth. Cover well and let rise until light and double in bulk (1-1 1/2 hrs).
• Add soft butter, remaining sugar, salt, egg yolks, cardamom, and 3 cups of flour. Mix thoroughly.
• Place remaining 1/4 cup flour on board or pastry cloth for kneading. turn out dough and knead until smooth and elastic. Place in greased bowl, cover well, and set aside to rise until double in bulk (1-1 1/2 hrs).
• Cut risen dough in half for two coffee cakes (braids). Cut each half into 3 pieces and roll each piece into 16 inch long rope.
• Pinch 3 ropes together at one end, braid and pinch other ends together. Place braid on cookie sheet.
• Make second braid and place on cookie sheet.
• Cover and let rise until double in bulk. (about 45 minutes).
• For topping, brush each braid with 1 Tbsp of milk and sprinkle with 3 Tbsp sugar.
• Bake in 375F oven or 25-30 minutes.

CRUMB COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

SWEDISH CARDAMOM COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside.
• Combine flour and baking soda in a small bowl; set aside.
• Mix sugar and butter with an electric mixer until light and fluffy, about 3 minutes; add eggs, one at a time, beating after each addition, about 5 minutes total.
• Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute.
• Pour batter into pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
• Let stand 5 minutes; turn out on a wire rack; cool completely.
• Dust with confectioners' sugar.

CARDAMOM-CRUMB COFFEE CAKE

Steps:

• To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
• To prepare cake: Preheat oven to 350°F Coat an 8-inch-square pan with cooking spray.
• Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
• Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
• Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.