Oatmeal Coffee Cake With Pecan Streusel Food

QUICK COFFEE CAKE WITH CINNAMON-OAT STREUSEL

Steps:

• In a medium bowl, combine the brown sugar, cinnamon, and butter and mix together with a spoon until blended. Stir in the oatmeal until the mixture is crumbly.
• Set this topping aside while preparing the batter.
• Heat the oven to 375 F. Grease a 13 x 9-inch pan with unsalted butter, or solid shortening, or spray with a nonstick cooking spray containing flour, and set aside.
• Crack the eggs into a large bowl and beat with a fork or wire whisk until combined. Add the milk and mix well until smooth. Add the sugar, oil, and vanilla and mix until blended.
• Sift together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the egg mixture and mix with a spoon for 20 to 30 strokes just until combined and all the dry ingredients are moistened. The batter will be lumpy but that's OK. That's what makes the cake more tender.
• Pour the batter into the prepared baking pan. Sprinkle the reserved oatmeal streusel mixture evenly over the batter.
• Bake the coffee cake for 25 to 35 minutes until it is puffed and golden brown, and a toothpick inserted in the center comes out clean. Let cool for about 15 minutes, and cut into squares to serve.

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350*.
• Prepare streusel.
• Mix all ingredients until crumbly.
• Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
• Beat on medium speed, scraping bowl occasionally, 2 minutes.
• Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
• Top with remaining batter; sprinkle with remaining streusel.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.

OATMEAL COFFEE CAKE

Steps:

• Grease 9x9" or 10x10" square baking pan.
• Preheat oven to 350°F.
• Mix oatmeal with boiling water, and place in fridge to cool.
• Beat together butter/margarine, white sugar, brown sugar, eggs and vanilla.
• Add in flour, baking soda and spices, beat well.
• Fold in oatmeal mixture.
• Bake for 50 minutes.
• Topping.
• Combine butter/margarine, brown sugar, egg and milk, mix well.
• Fold in coconut and walnuts till mixed well.
• This mixture will be runny.
• After the 50 minutes, spread topping evenly on cake and bake another 10 minutes at 350°F.

COFFEE CAKE SCONES WITH PECAN STREUSEL CRUNCH

Steps:

• Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
• Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
• Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
• Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
• Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.

PECAN STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
• To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
• Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
• To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
• Separately combine flour, baking powder, baking soda, and salt; mix well.
• Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
• Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
• Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
• Remove cake from oven and cool in pan 15-20 minutes.
• To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.

PECAN COFFEE CAKE

Steps:

• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.