Cinnamon Streusel Kuchen Food

CINNAMON STREUSEL KUCHEN

Steps:

• Grease a 9x9x2-inch baking pan; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside.
• In a small saucepan, heat and stir milk, granulated sugar, 1/2 cup butter, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can with the mixer. Stir in any remaining flour to make a stiff batter.
• Spoon half of the batter into the prepared baking pan. In a small bowl, stir together brown sugar, 1/4 cup butter, and cinnamon. Stir in walnuts. Spoon nut mixture over the batter in the pan. Drop remaining batter by spoonfuls over nut mixture. Cover and let rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350°F. Bake for 30 minutes or until golden brown. Cool on a wire rack 30 minutes before serving, or cool completely before serving. Spread with Cream Cheese Icing. Cream Cheese Icing
• In a small bowl, combine one 3-ounce package softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla. Beat with an electric mixer until combined. Gradually beat in 2-1/2 cups powdered sugar until smooth. Beat in enough milk, 1 teaspoon at a time, to reach spreading consistency. Makes 1-1/4 cups.

CINNAMON SWIRL KUCHEN

Steps:

• In a large bowl, cream the butter, shortening and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine milk and vanilla; set aside. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth. Combine cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into a greased 10-in. tube pan. , Pour one-third of batter into pan. Sprinkle half of remaining cinnamon-sugar; top with one-third of batter. Repeat with remaining cinnamon-sugar and batter. Smooth top with spatula. Bake at 350° for 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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.

STREUSEL KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch pan.
• Mix together the sugar, shortening, egg, milk, flour, salt and baking powder.
• Prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans.
• Spread cake mixture in pan and spread streusel mixture on top. Swirl ingredients together.
• Add the rest of streusel over top and bake for 20 to 25 minutes.

CINNAMON STREUSEL KUCHEN

Steps:

• 1. Spray a 9x9-inch pan; set aside. Combine 1 cup of flour and yeast in large bowl and set aside.
• 2. Heat milk in small saucepan, stir in sugar, 1/2 cup butter, and salt. Heat just until warm and butter is almost melted. Add milk mixture & eggs to flour mixture. Beat on low for 30 seconds, scrape sides and beat on high speed for 2 minutes or until smooth. Beat in remaining flour and beat until batter is stiff.
• 3. In prepared pan, pour half the batter. Stir together in small bowl the brown sugar, 1/4 cup butter, and the cinnamon. Fold in walnuts. Spoon the mixture over the batter. Spoon on remaining batter on top of walnut mixture, cover and let rise for 1 hour.
• 4. Preheat oven to 350*. Bake for 30 minutes or until golden brown. Cool on wire rack for at least 30 minutes before frosting.
• 5. CREAM CHEESE ICING: In medium bowl, combine the cream cheese, 2 tbsp. of butter and 1 tsp. vanilla. Beat until creamy. Gradually add the powdered sugar and 1 tsp. milk (one a time) until desired consistency. Spread over cake. 14 points per serving

STREUSELKUCHEN; GERMAN CRUMB CAKE RECIPE - (3.9/5)

Steps:

• GERMAN YEAST DOUGH: Scald the milk in a small saucepan over medium heat. You will see steam rising from the surface of the milk and small bubbles forming around the edges. Remove the pan from heat and let stand until the milk feels warm to your fingertip, about 10 minutes; an instant-read thermometer should register 110 to 120ºF. Sprinkle the yeast and 1 teaspoon of sugar into the milk and stir well. Let stand for about 10 minutes, until the yeast is bubbly and foamy. To make the dough using a stand mixer: combine 2-1/4 cups of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 minutes. Add the remaining flour 1/2 cup at a time until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. Switch to the dough hook and beat on low speed for 1 minute. Increase the speed to medium and beat for 5 minutes, or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl. Scrape the bowl and the dough hook. Sprinkle 1 tablespoon flour over the dough and cover the bowl tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more depending in the warmth of your kitchen. Lightly flour your work surface. Dislodge the dough from the bowl with a pastry scraper, scrape it out onto the work surface and turn to coat all surfaces lightly with flour. Divide the dough in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 minutes. The dough is now ready to use. Note: if you are using only half the dough, place the second ball of dough into an airtight container and refrigerate it. The next day, shape and bake it into another Streuselkuchen. MAKE THE STREUSELKUCHEN: Butter a 9-inch square baking pan* (do not use cooking spray - the dough must adhere to the pan). Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼ inch thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel. To make the streusel crumb topping, put the flour, confectioners' sugar, vanilla and butter into the work bowl of a food processor (I used my Kitchen Aid mixer with the paddle attachment) fitted with the metal blade. Pulse 5 or 6 times, then let the machine run just until the ingredients begin to form small crumbly masses, about 30 seconds. Do not process beyond the crumb stage. Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the Streuselkuchen with a kitchen towel and let stand at room temperature for 20 minutes. Adjust an oven rack to the center position and preheat the oven to 350ºF. Uncover the kuchen and place the pan in the oven. Bake for about 30 minutes, until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners' sugar. Cool completely on a wire rack. This is at its best when very fresh. Cut into portions with a sharp knife. NOTE: I used a 20cm (8-in) square pan and it worked fine.

CINNAMON STREUSEL CRUMB TOPPING

Steps:

• Gather the ingredients.
• Combine all the ingredients in a food processor and pulse until crumbly. Alternatively, you can mash the ingredients together in a bowl using a fork . Don't use your fingers, since the warmth of your fingers will soften the butter and cause the crumb texture to become mealy.
• Sprinkle the topping over muffins, pies, or coffee cake immediately before baking.
• Bake muffins, pies, or coffee cake.

STREUSEL KüCHEN

Steps:

• For streusel:
• Mix first 4 ingredients in medium bowl. Add melted butter and stir with fork until moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.
• For cake:
• Position rack in center of oven and preheat to 325°F. Butter and flour 10-inch-diameter springform pan. Toss apple slices, cinnamon, and cloves in medium bowl. Sift flour, cornstarch, baking powder, and salt into another bowl. Combine butter, powdered sugar, and lemon peel in large bowl; scrape in seeds from vanilla bean.
• Using electric mixer, beat butter mixture until well blended. Add eggs 1 at a time, beating until well blended after each addition; beat in egg yolk. Add flour mixture and beat just until blended. Spread batter evenly in prepared pan (cake layer will be thin). Slightly overlap apple slices atop batter in concentric circles. Sprinkle streusel evenly over apples (streusel will cover apples).
• Bake cake until streusel topping is crisp and tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Remove pan sides; cool to lukewarm. Serve lukewarm or at room temperature. DO AHEAD Can be made 1 day ahead. Cool completely. Wrap cake in foil and store at room temperature.

STREUSEL APPLE COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
• To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts.
• In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
• Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
• Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.

KUCHEN

Steps:

• Grease a 9x13-inch pan. Preheat oven to 350F degrees. In a large bowl cream together ½ cup butter and the ½ cup sugar. Blend in the egg, almond extract, and sour cream. Mix in 1 ½ cups of flour and the baking powder. Spread the dough in the prepared pan.
• In a small bowl mix the ¼ cup softened butter, ¼ cup of sugar, ¼ cup of brown sugar, and ¼ cup of flour, the cloves, and cinnamon.
• Sprinkle half of the topping over the cake dough, place the peach slices over the entire surface, and sprinkle the remaining topping to cover the Kuchen.
• Bake on the center rack in the oven for 30-35 minutes. Check the cake with a toothpick at 30 minutes and if it comes out with crumbs on it, it's done.
• The Kuchen can be served right out of the oven, but if you let it sit for two to three hours before serving, the clove flavor becomes more mild and all the flavors are melded nicely. Leftovers should be refrigerated in an air-tight container.

STREUSEL

Steps:

• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.

GERMAN APPLE CAKE WITH STREUSEL

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9x13" baking dish or spray with non-stick baking spray.
• Mix flour, butter, sugar, egg, and vanilla together in a large bowl using an electric mixer until combined.
• Pat the cake dough into an even layer on the bottom of the prepared baking dish using the back of a rubber spatula or your hands. Refrigerate until apple filling is ready.
• In another large bowl, combine the apples, lemon juice, lemon zest, sugar, cinnamon, and applesauce. Spoon apple filling in an even layer over the cake dough.
• In another large bowl, cut the butter into the flour and sugar using a pastry cutter until it resembles coarse crumbs. Squeeze handfuls of streusel topping together to create larger clumps, then sprinkle the streusel over the apple filling.
• Bake for 45 minutes until lightly golden brown on top and the apples are soft.
• Cool completely, then cut into squares and serve with sweetened whipped cream or vanilla ice cream. I think this cake tastes best cold, straight from the fridge.

GERMAN BLUEBERRY CAKE - BLUEBERRY KUCHEN RECIPE

Steps:

• Wash the blueberries in a colander under running water. Place them in a saucepan and add sugar and lemon juice and zest. Bring the blueberries to a boil slowly while stirring continuously with a spoon. Stir from the sides towards the center to avoid burning. Let the berries boil for about 3 minutes, but not longer. We want them whole. Dissolve pudding powder or cornstarch and vanilla with 5 tablespoons of cold water and add to the berries. Stir with your spoon until the color becomes red. Let bubble up once. Pour the berry mixture in a bowl and wait a bit until it has cooled down. Then pour it into your baking pan on top of the pastry. Make sure you pour the filling evenly so that the mixture fills all the way to the edges of the pastry.
• Use a flour sifter and sift the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix everything well. Make a hole in the center of the flour and add the egg. Cut the butter into cubes and spread on top. With your hands or using a hand mixer with the kneading hooks, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.
• Line the springform with parchment paper. Use a bit more than the half of the Pastry dough to spread it on the bottom of the springform by hand, press some up the sides. Divide the rest of the dough in two. This is for the outer crust. Form two rolls and place them around the inside of the springform pan. Using your fingers, press the rolls against the sides of the springform (about 2 inches high) and connect it to the bottom part of the dough. Make sure all the dough is sealed at the edges. Use a fork to make a few small holes in the dough. Pour filling on top.
• Add flour, sugar, vanilla sugar and butter in a bowl and knead with the dough hooks of your handheld mixer. When combined, rub the dough between your hands. The crumbles should fall back into the bowl. Make sure that all the butter is worked well into the crumbs. If your crumbles are too dry, add a little more butter. If the crumbles are too moist, add some flour. Spread the crumbles evenly on top of your cake.
• Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for about 40-45 minutes. I always move any cake with a crumble topping one rack up for the last five minutes to give the crumbles a deeper golden color. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the serving plate. Serve with whipped cream.

STREUSEL KUCHEN

Steps:

• To make streusel: Mix sugar, cinnamon and flour together; cut in butter to make fine crumbs. Add vanilla and nuts.
• Cream butter, sugar, salt and egg yolk.
• Add milk alternately with flour and the softened yeast cake.
• Beat well and add stiffly beaten egg white; cover and allow to rise overnight.
• Add just enough flour to allow handling; roll pieces of dough into flat cakes, large enough to fit piepans.
• Spread on well-greased pie pans, cover and let rise until doubled.
• Brush melted butter over top and spread with streusel OR sprinkle thickly with brown sugar instead.
• Bake at 400F about 20 minutes.

GRANDMOTHER'S CINNAMON-SUGAR KUCHEN (DAIRY)

Steps:

• Preheat oven to 375 F/190 C. Grease and flour a large tube pan. In a small bowl, combine cinnamon and sugar. Place the melted butter in another small bowl. Set aside.
• In a large bowl, whisk together the cake flour (or all-purpose flour and cornstarch), and baking powder. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and stir to combine.
• Make a well in the center of the mixture. Put the eggs, milk and sour cream into the well. With a wooden spoon, slowly begin mixing the wet ingredients into the dry ingredients until the mixture is combined. (The batter will be very thick).
• Spread half the batter into the bottom of the prepared pan. Drizzle evenly with half of the melted butter. Then, sprinkle half of the cinnamon and sugar mixture on top of that.
• Spread the rest of the batter on top of the cinnamon and sugar. Drizzle with the remaining melted butter, followed by the rest of the cinnamon and sugar mixture.
• Bake for 50 minutes to an hour, or until a tester inserted into the center comes out clean. Be careful not to overcook as this makes the cake dry.