Cherry Crumble Coffee Cake Food

CHERRY CREAM CHEESE COFFEE CAKE

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

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.

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.

CHERRY CRUMBLE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Butter a rectangular baking dish, any size desired.
• To make the crumble: In a small bowl, stir together the first 5 ingredients.
• Add in the butter, using a pastry blender, mix well.
• Add in the the almonds and oats, mix well; set aside.
• For the cake: In a large bowl, sift together the first 5 ingredients.
• Add in the butter, using a pastry blender, mix until the ingredients resemble coarse crumbs.
• In a small bowl, lightly beat the egg, buttermilk and vanilla.
• Add to the dry ingredients; fold until smooth (DO NOT beat with an electric mixer).
• Pour the batter into prepared buttered baking dish.
• Scatter the cherries over the top of the batter.
• Sprinkle with the prepared crumble.
• Bake until the cake has risen and turned golden (about 50 minutes).
• Remove from the oven; let cool for 25 minutes.
• Serve warm.

CHERRY CRUMBLE

Steps:

• Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
• Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
• Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.

SOUR CREAM CHERRY COFFEE CAKE

Steps:

• Preheat oven to 350 fareheight.
• Butter 2 8-inch cake pans (square or round, either works),and set aside.
• In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
• In a small bowl, mix the flour,baking powder,baking soda,and salt together.
• Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
• Stir in the vanilla, lemon zest, and cherry preserves.
• Spread batter evenly in the pans, and place in oven.
• Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
• When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.

CHERRY CRUMBLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
• To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
• Beat the butter and sugar with an electric whisk for 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with a spatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
• Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
• Slice the cake into thick wedges and serve with custard or ice cream, if you like. Store in a tin or airtight container for up to three days.

CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
• Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
• Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.