CINNAMON STREUSEL COFFEE CAKE
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake. The sweet glaze in the recipe is the perfect coffee cake topping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes one 9-inch cake
Number Of Ingredients 17
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 KUCHEN
Brown sugar, cinnamon, and walnuts make the filling for this simple sweet bread. A rich, cream cheese frosting goes on top.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 17
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.
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.
Nutrition Facts : Calories 408 kcal, Carbohydrate 52 g, Cholesterol 84 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 107 mg, Sugar 19 g, Fat 20 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g
FRANK'S CINNAMON KUCHEN
This is my late father's recipe. He did not make it with fruit like a ton of other kuchen recipes that I have seen. Its a cinnamon german coffeecake that he helped sale at my hometown's annual summer festival. He was part of the Knights of St.John and this is the kuchen that they sold every year at the festival. I sometimes drizzle vanilla glaze or icing on the top, but this is my doing and not part of the original recipe. One more thing..this will NOT rise up a lot. It rises only a small bit and the dough will not fill up and touch the edges of the round cake pans.
Provided by beckerd
Categories Breads
Time 2h20m
Yield 3 cakes
Number Of Ingredients 13
Steps:
- Scald milk and add butter, sugar,and salt.
- Dissolve yeast in warm water and add to milk mixture.
- Beat in eggs, then beat in flour and nutmeg.
- Cover, and let rise until double, about an hour.
- Divide into 3 pieces.
- Place the 3 pieces into 3 separate greased round cake pans.
- Cover and let rise again.
- For the topping: Spread the 1/2 cup melted butter all over the tops of the 3 kuchens.
- With finger, press holes one inch apart all over the top of the kuchens.
- Combine the brown sugar, cinnamon and soft butter.
- Divide brown sugar mixture evenly over the top of the kuchens.
- Bake in 325 degree oven for about 20 min or until golden brown.
- Note: After its cooled, you can add a vanilla glaze over the tops for an extra special treat.
STREUSEL KUCHEN
The mere mention of this has been known to cause severe homesickness. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 8h20m
Yield 4 cakes, 24-32 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 273.6, Fat 7.7, SaturatedFat 4.1, Cholesterol 25.6, Sodium 113.6, Carbohydrate 46.3, Fiber 1.3, Sugar 16.9, Protein 5.2
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.
STREUSEL KüCHEN
Provided by Kurt Gutenbrunner
Categories Mixer Citrus Fruit Nut Dessert Bake Walnut Vanilla Cinnamon Clove Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
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 COFFEE CAKE
Here's a moist coffee cake with a nutty streusel topping.
Provided by Taste of Home
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.
Nutrition Facts :
CINNAMON PEACH KUCHEN
This favorite dessert-a recipe from my mom-is one I make for many of my dinner guest. It tastes incredible warm or cold. -Rachel Garcia, Arlington, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. , Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches., Bake 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 417 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 217mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON STREUSEL COFFEE CAKE
These cinnamon streusel coffee cakes are perfect for a potluck brunch.
Provided by patriciafulda
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g
CINNAMON STREUSEL BUNS
Categories Nut Breakfast Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 buns
Number Of Ingredients 14
Steps:
- For dough:
- Stir 1/2 cup lukewarm water and yeast in large bowl to blend. Whisk in lukewarm milk, melted butter, sugar and salt, then eggs. Add enough flour, 1/2 cup at a time, to form smooth but very sticky dough, stirring vigorously with wood spoon. Butter large bowl. Transfer dough to bowl; turn to coat with butter. Cover bowl with plastic wrap. Refrigerate overnight (do not punch down dough).
- For streusel:
- Mix brown sugar, pecans and cinnamon in 4-cup measuring cup. Stir in melted butter; set aside.
- Butter 15x10x2-inch glass baking dish. Set aside 2 cups streusel; cover bottom of dish with remaining streusel. Turn dough out onto generously floured surface, scraping bowl with rubber spatula if dough sticks (do not punch down dough). Sprinkle dough lightly with flour. Roll out dough to 14-inch square. Sprinkle reserved 2 cups streusel over dough, leaving 3/4-inch plain border on all sides. Roll up jelly-roll style, enclosing streusel completely. Cut rolled dough crosswise in half, then cut each half crosswise into 7 rounds, each about 1 inch thick. Place rounds cut side down and evenly spaced atop streusel in dish (rounds will not cover streusel completely).
- Cover dish loosely with plastic wrap. Let dough rise in warm draft-free area until rounds are puffed and almost touching, about 45 minutes.
- Meanwhile, position rack in center of oven and preheat to 400°F. Bake buns 10 minutes. Reduce oven temperature to 375°F. Continue to bake buns until golden brown, about 20 minutes longer.
- Immediately place large baking sheet atop dish with buns. Invert buns onto baking sheet. Cool at least 30 minutes. Serve warm or at room temperature.
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