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.
DOUBLE-CHERRY STREUSEL BARS
Categories Berry Dessert Bake Christmas Cherry Coconut Almond Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 16
Steps:
- For filling:
- Combine dried cherries, tart cherry preserves, and kirsch in processor; blend to chunky puree. (Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.)
- For dough and streusel:
- Preheat oven to 375°F. Line 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang. Spray foil with nonstick spray. Combine flour, sugar, cinnamon, and salt in processor; blend 5 seconds. Add butter, vanilla extract, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel. Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball.
- Press dough over bottom of prepared baking pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.
- Add sweetened coconut flakes and sliced almonds to reserved 1 cup dough. Mix dough with fork, breaking streusel topping into small clumps.
- Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil overhang as aid, lift cookie from pan. Peel off foil and discard. Cut cookie lengthwise into thirds, then cut crosswise into eighths, forming total of 24 bars. (Bars can be made 2 days ahead. Store bars in airtight container and refrigerate.)
CHERRY-ALMOND STREUSEL TART
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. -Marion Lee, Mount Hope, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY ALMOND STREUSEL SCONES
My kids and I love to mix the ingredients together and turn out these delicious scones. The tart cherries and the brown sugar and almond streusel complement the tender scones perfectly. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 311mg sodium, Carbohydrate 51g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY TART
This comes from The Book Lovers Cookbook. It is easy and attractive and tastes great. This recipe makes two tarts.
Provided by pattikay in L.A.
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make pastry:.
- Combine the flour, sugar and salt in a large bowl.
- Add the butter and mix together with a fork or fingers till the texture is crumbly.
- In a separate bowl, mix the egg yolks with the lemon juice.
- Stir the yolk mixture and water into crumbly flour.
- Use your hands to form the dough into a ball.
- Press the dough into the bottom only of two 9-inch pie pans or two 9-inch springform pans to about a 3/8 inch thickness.
- Refrigerate the crusts for about 15 minutes.
- For the topping:.
- In a medium bowl, combine all the ingredients except cherries and mix well.
- Fold in cherries.
- Spread mixture to about 1/2 inch thickness on top of chilled crust, leaving a 1/4 inch margin uncovered at edge.
- Bake at 425 for 15 minutes.
- Reduce heat to 350 and bake for about another 40-45 minutes.
- Cool and slice as desired for serving.
CHERRY-ALMOND STREUSEL TART
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. -Marion Lee, Mount Hope, Ontario
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.
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DRIED CHERRY BUTTERMILK MUFFINS WITH ALMOND STREUSEL ...
From onceuponachef.com
Cuisine AmericanCategory Breakfast & BrunchServings 16Total Time 40 mins
- Preheat the oven to 425°F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan).
- Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use.
CHERRY TART WITH ALMOND STREUSEL TOPPING RECIPE | …
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Servings 12Calories 297 per servingTotal Time 2 hrs 11 mins
- Weigh or lightly spoon 5 ounces white rice flour (about 1 1/4 cups) and tapioca flour into dry measuring cups; level with a knife. Combine flours, 1 1/2 teaspoons granulated sugar, baking soda, and xanthan gum in a medium bowl; stir with a whisk. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional plastic wrap. Chill 30 minutes.
- Roll dough, still covered, into a 13-inch circle. Fit dough, plastic wrap side up, into a 10-inch removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with parchment paper; fill with pie weights or dried beans. Bake at 400° for 8 to 10 minutes; remove parchment paper, and cool on a wire rack.
CHERRY-ALMOND TART - DIMITRAS DISHES
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5/5 (4)Estimated Reading Time 4 minsServings 8
- • Combine the flour, sugar, and salt in the bowl of a tabletop mixer fitted with the paddle attachment.
CHERRY ALMOND BRUNCH TART RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (9)Category BreakfastServings 8Total Time 1 hr 35 mins
- Heat oven to 400°F. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim excess crust. Bake 10 to 15 minutes or until crust is light golden brown.
- Meanwhile, reserve 1/4 cup of the almonds. Place remaining almonds in food processor. Cover; process until coarsely ground. In large bowl, beat sweetened condensed milk, butter, almond extract and 1/4 teaspoon salt on medium speed until creamy. Stir in ground nuts until well blended.
- Spread 3/4 cup of the preserves over bottom of partially baked crust. Carefully spread almond mixture over preserves, covering bottom of crust completely.
- Bake 20 to 30 minutes or until center is set and edges are golden brown. Remove to cooling rack; cool 15 minutes. Remove side of pan; cool 30 minutes.
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Estimated Reading Time 1 min
CRANBERRY STREUSEL CHOCOLATE ALMOND TART - CHERRY ON MY SUNDAE
From cherryonmysundae.com
Cuisine AmericanCategory DessertServings 8Total Time 1 hr 45 mins
- Make the chocolate crust. Pulse together in a food processor the cocoa powder with flour, powdered sugar, salt, and butter in a food processor until the butter is cut into small chunks. Add the egg yolk and heavy cream one tablespoon at a time until the dough starts to come together. Alternatively, make the dough by hand using a pastry cutter. Shape the dough into a disc, wrap in plastic wrap, and chill in the fridge for 30 minutes.
- Remove the dough from the fridge. Lightly dust a clean work counter with flour and roll out the dough until it's ¼ inch thick. Transfer the dough to a tart pan and trim off the excess. Place parchment paper on top of the crust and top with pie baking weights. Bake the crust for 15 minutes. Remove the weights and paper and bake for another 5 minutes. Let cool completely.
CHERRY CRUMBLE WITH OATS ALMOND BUTTER STREUSEL - RECIPEMAGIK
From recipemagik.com
Category DessertCalories 792 per serving
- In a mixing bowl, combine Cold butter with Flour, Granulated sugar and light brown sugar. Use a Pastry cutter or a Food Processor to combine the butter with flour until you get pea sized crumbs.
DRIED CHERRY BUTTERMILK MUFFINS RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory MuffinsServings 16Total Time 35 mins
- Preheat the oven to 425°F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan).
- Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use.
GLUTEN-FREE SOUR CHERRY ALMOND TART - FLAVOUR AND SAVOUR
From flavourandsavour.com
5/5 (3)Total Time 30 minsCategory DessertsCalories 398 per serving
- Preheat oven to 350°F. Line the bottom of a 13" x 4" oblong tart pan with a removable bottom with parchment paper and grease the sides. Alternatively, use a 9" round tart pan with a removable bottom, line and grease.
- Drain the cherries, saving the juice and put the cherries in a medium bowl. Measure 1/4 cup juice and whisk it with the cornstarch in a small saucepan. Add the remaining 1 cup cherry juice. Bring to a boil and cook for about 30 seconds after it boils, whisking constantly until mixture is thick and glossy. Remove from heat and add the almond extract.
TART CHERRY STREUSEL COFFEE CAKE RECIPE - DISPLACEDHOUSEWIFE
From displacedhousewife.com
Reviews 169Category CakeCuisine Dessert
- Preheat your oven to 350 F. Grease an 8x11 baking dish and line with parchment, letting the excess hang over the sides (you’ll use this to pull the cake out of the pan).
- In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, nutmeg and sea salt. Using a pastry blender or your hands, work the butter into the mixture until it resembles wet sand and when pinched together it holds into clumps. Gently mix in the almonds and place in the fridge. If storing overnight, cover with plastic wrap; otherwise it’s fine for an hour-ish.
- In an electric stand mixer fitted with the paddle attachment (or use a bowl and spoon) mix the butter and sugar on medium until light and fluffy or about 5-6 minutes. You want it pretty fluffy, so if your kitchen is chilly let the machine run longer. Scrape down the sides and bottom of the bowl to make sure everything is the same consistency. Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the vanilla and run the machine for 1 minute more.
- In a medium bowl whisk together the cake flour, cinnamon, baking powder, baking soda, salt and then add half to the mixer and run the machine until it’s almost blended. Add in half of the milk and run the machine until almost blended. Repeat with the remaining flour mixture and milk.
PEAR AND CHERRY ALMOND STREUSEL PIE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (5)Total Time 1 hrServings 1Calories 352 per serving
- For the crust: In a medium bowl, whisk together the flour and salt., Cut in the shortening, mixing until crumbly, then the butter, leaving some of the pieces in nickel-sized chunks., Drizzle in 2 tablespoons of ice water, a tablespoon at a time, while tossing with a fork, until the dough starts to clump together, adding more water as needed., Gather the dough into a ball, flatten into a disk with smooth edges, wrap and refrigerate for 30 minutes., Place a rack in the lower third of your oven and preheat to 425°F.
- Lightly grease a 9" pie pan that's at least 1 1/2" deep., For the filling: Put the pears, cherries, lemon juice, and almond extract in a large mixing bowl.
- Stir the fruit to coat it evenly., For the topping: Mix the topping ingredients together until crumbly; set aside., To assemble: Roll out the dough on a lightly floured surface to a 12" circle.
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