STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.
Provided by Michelle S.
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour, sugar, baking powder and cinnamon.
- In a small bowl, mix egg, melted butter, milk and vanilla.
- Stir liquids into dry ingredients just till blended.
- In a buttered 9-inch square pan, spread half of dough.
- Top with berry mixture and spoon remaining dough over berries.
- In a separate bowl combine brown sugar, flour, cinnamon and nuts.
- Stir in melted butter until mixture resembles moist crumbs.
- Sprinkle this over top of dough and press in lightly.
- Bake in a 375° oven 40 minutes or until topping is golden brown.
Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4
CARAMELISED APPLE CAKE WITH STREUSEL TOPPING
This moist cake with a crunchy nut topping is sure to become a teatime favourite
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h
Number Of Ingredients 14
Steps:
- Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.
- While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.
- Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.
- Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.
Nutrition Facts : Calories 464 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BLUEBERRY STREUSEL CAKE
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Provided by Gina Marie Miraglia Eriquez
Categories Cake Mixer Brunch Dessert Bake Kid-Friendly Mother's Day Lunch Blueberry Summer Sour Cream Butter Gourmet Small Plates
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
- Make streusel topping:
- Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
- Make cake:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Stir together sour cream and vanilla in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
- At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
- Gently fold in blueberries.
- Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
- Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.
PLUM STREUSEL COFFEECAKE
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
- Make streusel:
- In a food processor pulse together streusel ingredients until combined well and crumbly.
- Make cake batter:
- In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
- Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.
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PEACH AND BERRY STREUSEL CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Estimated Reading Time 3 mins
- Preheat the oven to 325° F. Grease an 8 or 9-inch springform pan and line the bottom with a round of parchment paper.
- Make the streusel: In a small bowl, combine the flour, brown sugar and salt. Using your fingers, add the butter and mix until combined. Press the mixture into clumps. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl or the bowl of a stand mixer, beat the butter and sugar at medium-high speed until light, about 3 minutes. Beat in the eggs one at a time. Beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until combined.
- Spread about two-thirds of the batter in the prepared pan. Place a layer of peaches onto the batter and the sprinkle the top with the raspberries and blackberries. Top with the remaining batter. Scatter the streusel on top.
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Reviews 11Calories 225 per servingCategory Breakfast And Brunch
- For the cake, in a large mixing bowl, combine the flour, sugar, slat, and baking powder. Add in butter and mix with paddle attachment until blended.
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