Streusel Topped Triple Berry Coffee Cake Food

TRIPLE BERRY STREUSEL COFFEECAKE

Steps:

• Place ½ cup brown sugar, ½ cup oats, ½ cup flour, ½ cup cold butter and cinnamon in a medium sized bowl. Using a pastry blender, cut butter into the other ingredients until mixture is crumbly (and butter becomes about the size of peas). NOTE: You may also choose to blend these ingredients until crumbly in a food processor, if desired. Set aside.
• Make coffeecake batter in a separate large bowl by combining remaining flour, oats and baking powder. In another bowl, blend melted (remaining) butter, brown sugar, egg, vanilla and milk. Add flour mixture to the butter mixture, and stir until ingredients are fully combined.
• Spoon the coffeecake batter into a very well greased (bottom and sides) 10 inch springform pan. Spread batter out to completely cover the bottom of the pan. Place the FROZEN (not thawed) berries on top of the batter, and spread out to evenly cover batter. Sprinkle the fruit with the streusel topping, dispersing evenly over the top of the coffeecake to cover.
• Bake coffeecake in a preheated 350° F. oven for 1 hour, or until done in the center. You can test doneness by inserting a toothpick into the center of coffeecake. If it comes out clean, it is done. When done, transfer coffeecake to a wire rack, and let it cool in the pan for 30 minutes. Once cooled, run a butter knife around inside edge of pan, then carefully open pan by releasing latch to remove outside form. After coffeecake has completely cooled, it is ready to serve. Slice into 12 pieces, and enjoy!

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

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.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

BERRY-TOPPED COFFEE CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.

STREUSEL COFFEE CAKE MIX

Steps:

• To prepare the mixes: Combine the cake mix ingredients; set aside. Combine the first four Streusel ingredients; add pecans. Store both mixes in separate airtight containers in a cool dry place for up to 6 months. Yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel).
• To prepare coffee cake: In a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. Pour into a greased 9-in. square baking pan.
• Combine 3/4 cup streusel mix and butter; sprinkle over batter.
• Bake at 375°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings per batch.

VERY BERRY COFFEE CAKE

Steps:

• Spread solid shortening on bottom and sides of a 9-inch square pan.
• Position oven rack in center of oven and preheat to 350 degrees.
• Sift together flour, baking powder and salt.
• Set aside.
• Cream butter and sugar with electric mixer.
• Add eggs one at a time and beat until fluffy.
• Add vanilla and sour cream and mix well.
• Alternately, add flour mixture and milk to batter, beginning and ending with flour.
• Spread half the batter into the prepared pan and smooth the top.
• Spread berries (well drained) on top of batter.
• Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
• For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
• Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
• Cool cake completely (in pan) on wire rack.
• Refrigerate overnight and cut into squares.
• Serve at room temperature.

TOFFEE STREUSEL COFFEE CAKE

Steps:

• In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.