Cinnamon Streusel Topping 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

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 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.

CINNAMON STREUSEL TOPPING

Steps:

• In a large bowl, whisk together the flour, brown sugar, granulated sugar, ground cinnamon, and salt.
• Pour the melted and cooled butter into the dry ingredients and gently stir together with a fork to make some nice, big crumbles. You should end up with a bowl of what looks like wet sand with some pea-sized chunks. Be careful not to over-mix! You want to leave some of those buttery chunks intact.
• Use on top of your favorite muffins, cakes, and pies!!

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.

CINNAMON STREUSEL TOPPING

Steps:

• Cut butter into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

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 ROLL STREUSEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• To make the crust, combine the graham cracker crumbs and sugar, then add melted butter, mixing with a fork.
• Press into bottom and slightly up sides of a 9 inch spring-form pan and bake in the oven for about 8 minutes to set it.
• Next start to make the streusel. In a large bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon, then add your melted butter and stir thoroughly.
• In a medium sized bowl mix together the cream cheese and sugar. Add the vanilla, then add eggs one at a time, beating well after each egg. Make sure you scrape the sides of the bowl with a spoon or rubber spatula to fully mix all of the ingredients.
• Pour half of the cheesecake mixture onto the crust, then top with half of the streusel.
• Pour the remaining cheesecake batter on top, then add another layer with the remaining streusel.
• Place spring-form pan on baking sheet and place in the middle rack of the oven. Bake about 50-60 minutes.
• Allow to cool fully in fridge before topping.
• For the topping, mix together the melted butter, vanilla and powdered sugar. Add small amounts of milk to thin, if needed. Place topping into a piping bag (or ziploc bag with a small corner cut out.) Drizzle/pipe over cheesecake in a criss-cross pattern before serving.
• Variations:Add a 1/2 cup of chopped/crushed pecans to the streusel mixture for added flavor. Your favorite cream-cheese frosting can be substituted in place of the topping.

STREUSEL TOPPING

Steps:

• mix all ingredients until crumbly -- .

CINNAMON STREUSEL MUFFINS

Steps:

• Preheat oven to 350ºF.
• Spray cavities with vegetable spray or line with baking cups.
• In large bowl, combine flour, sugar, baking powder, cinnamon and salt.
• In small bowl, whisk milk, egg and melted butter until well blended.
• Stir wet ingredients into dry ingredients, mixing only until moistened. Do not overmix. Divide batter into muffin cups.
• For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins.
• Bake 16-18 minutes or until golden brown.
• Makes 6 muffins.
• Optional Tweaks from readers at Wilton.com:.
• >Increase to 1/4 cup of brown sugar for topping.
• >add an extra egg and (more) cinnamon or apple pie spice to either/both the batter and streusel.
• >more sugar, more spice and maybe even some vanilla.
• >More bk powder.
• >1/8 teaspoon salt to topping.
• >Change white sugar to Light Brown Sugar for batter or half & half.

CINNAMON STREUSEL BUNDT CAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.