Cinnamon Streusel Cake Recipe 455 Food

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
• Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
• Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

CINNAMON-STREUSEL COFFEECAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan, or two 9" round cake pans.
• Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
• To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
• Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
• Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
• Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
• Sprinkle the filling evenly atop the batter.
• Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
• Sprinkle the topping over the batter in the pan.
• Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
• Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
• Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the fillng to 1/4 cup, keeping the remaining ingredients the same.

CINNAMON STREUSEL CAKE

Steps:

• Prepare streusel just by mixing ingredients together with a spoon.
• Preheat oven to 350 degrees.
• In a large bowl cream sugar, butter and vanilla together until fluffy.
• Add the eggs in, beating them well on medium speed.
• In another bowl combine dry cake ingredients together and whisk together.
• Alternate adding the dry mix and the buttermilk into the creamed sugar with a wooden spoon until batter is smooth.
• Do not over mix.
• Pour the cake batter into a greased 15X10 jelly roll pan.
• Sprinkle streusel mixture over top of the cake batter.
• Bake cake for 20 to 25 minutes or until toothpick comes out clean.
• Let cool.
• Cut into squares.
• Enjoy!

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Combine all ingredients for cake and mix well.
• Grease a bundt cake pan and pour half of cake batter into pan.
• Combine all filling ingredients and sprinkle half evenly over batter.
• Top with remaining batter, then sprinkle the rest of the filling mixture over the top of the cake.
• Bake at 375° for 45 to 50 minutes or until done.
• Cool on wire rack for 15 minutes, then turn over onto a plate and remove from the pan.
• Cool cake completely.
• For glaze, mix together butter and vanilla, then add powdered sugar.
• Whisk in milk a tablespoon at a time until glaze is desired consistency.
• Pour glaze over top of cake and let it run down the sides.
• Allow glaze to firm before serving.

CINNAMON PECAN STREUSEL CAKE

Steps:

• Streusel:.
• Mix brown sugar, oats, flour and cinnamon in small bowl. Add butter and water, rub between fingers until evenly moistened. Stir in pecans; press together to form small clumps.
• Cake:.
• Heat oven to 350°F Line a 9 x 13 baking pan with nonstick foil. Let ends of foil extend about 2 inches above pan on short sides.
• Beat sugar, butter, spices, vanilla, baking soda, and salt in large bowl with mixer 3 minutes until blended. Beat in eggs, one at a time, beating well after each. Alternately beat in flours with sour cream on slow speed until just blended.
• Spread batter evenly in pan, sprinkle with streusel and bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Lift cake by foil ends onto cutting board and cut into 24 squares.

CINNAMON STREUSEL CAKE

Steps:

• 1. Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• 2. For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed
• 3. Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers
• 4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
• Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
• Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
• Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
• Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
• Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

CINNAMON STREUSEL

Steps:

• Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.
• Sprinkle over muffins or coffee cake immediately before baking.

CINNAMON ALMOND STREUSEL POUND CAKE

Steps:

• Preheat oven to 360°F.
• Butter and flour a 10" angel food cake(tube) pan or 12-cup Bundt pan.
• Combine all filling ingredients in small bowl.
• Beat at low speed until well mixed; set aside.
• Combine flour, cake flour and baking powder in small bowl.
• Combine sugar, 1 cup butter and almond paste in large bowl.
• Beat at medium speed until creamy.
• Continue beating, adding eggs one at a time, until well mixed.
• Add almond extract and vanilla.
• Reduce speed to low.
• Beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
• Pour half of batter into prepared pan.
• Sprinkle filling over batter so filling does not touch sides of pan.
• Spoon remaining batter over filling.
• Bake 45-60 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan.
• Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl.
• Drizzle over warm cake; sprinkle with sliced almonds.
• Cool completely.
• Enjoy!
• *Substitute 1 cup minus 2 tablespoons all purpose flour.

QUICK CINNAMON STREUSEL COFFEE CAKE

Steps:

• For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
• Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
• Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
• Using rubber spatula, scrape batter into prepared pan and smooth top.
• Sprinkle streusel evenly over batter.
• Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
• Cool cake on wire rack for 15 minutes before slicing and serving.
• Serves 8.

ULTIMATE STREUSEL CAKE

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
• In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Combine first 3 ingredients; stir well and then set aside.
• Cream margarine in bowl; gradually add 1 1/4 cups sugar and then beat at medium speed until well blended.
• Add egg and egg white, one at a time, beating well.
• Combine 3 cups flour and next 3 ingredients in a bowl. Stir well.
• Combine yogurt, applesauce and 2 teaspoons vanilla extract in a bowl; stir well.
• Add flour mixture to creamed mixture alternately with yogurt mixture.
• Coat a 12 cup bundt pan with spray and flour.
• Pour half of batter in pan, sprinkle with pecan mixture and then pour remaining batter on.
• Bake until done, keeping close eye on it.
• Combine powdered sugar, vanilla extract and milk; stir well. Pour over cooled cake.