Streuselkuchen Topped W Fresh Fig Or Peach Plum Bread Machine Food

PLUM STREUSEL KUCHEN

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball. , Press dough into a greased 13x9-in. baking dish. Arrange plums over crust., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums. , Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on wire rack.

STREUSEL-TOPPED PEACH CRISP

Steps:

• Heat oven to 375°F.
• Combine all filling ingredients in bowl; toss lightly to coat. Spoon into greased 8-inch square baking pan.
• Combine 3/4 cup flour, brown sugar, pecans, cinnamon and nutmeg in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping mixture over filling. Bake 25-30 minutes or until topping is lightly browned.
• Serve warm with ice cream, if desired.

PLUM BREAD

Steps:

• 1. Preheat oven to 350 degrees. spray a 9x5 loaf pan with non stick cooking spray
• 2. In a small bowl sprinkle chopped plums with the 1 Tbsp of flour and toss to coat, set aside
• 3. In a large bowl, beat the butter, white sugar and vanilla extract with an electric beat until light and fluffy. Beat in the eggs.
• 4. In another bowl sift together the 1 1/2 cup of flour with the salt and baking soda. stir the dry ingredients into the egg mixture alternating with the yogurt until mixture forms a smooth batter, Lightly stir in the flour coated plums and pour into the prepared loaf pan
• 5. sprinkle the top with the brown sugar
• 6. Bake in oven until toothpick inserted in the middle comes out clean, 45-50 minutes
• 7. Remove from oven and cool in the pan for 10-15 minutes before removing from the pan

MY MOTHER-IN-LAW'S PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

STREUSELKUCHEN; GERMAN CRUMB CAKE RECIPE - (3.9/5)

Steps:

• GERMAN YEAST DOUGH: Scald the milk in a small saucepan over medium heat. You will see steam rising from the surface of the milk and small bubbles forming around the edges. Remove the pan from heat and let stand until the milk feels warm to your fingertip, about 10 minutes; an instant-read thermometer should register 110 to 120ºF. Sprinkle the yeast and 1 teaspoon of sugar into the milk and stir well. Let stand for about 10 minutes, until the yeast is bubbly and foamy. To make the dough using a stand mixer: combine 2-1/4 cups of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 minutes. Add the remaining flour 1/2 cup at a time until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. Switch to the dough hook and beat on low speed for 1 minute. Increase the speed to medium and beat for 5 minutes, or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl. Scrape the bowl and the dough hook. Sprinkle 1 tablespoon flour over the dough and cover the bowl tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more depending in the warmth of your kitchen. Lightly flour your work surface. Dislodge the dough from the bowl with a pastry scraper, scrape it out onto the work surface and turn to coat all surfaces lightly with flour. Divide the dough in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 minutes. The dough is now ready to use. Note: if you are using only half the dough, place the second ball of dough into an airtight container and refrigerate it. The next day, shape and bake it into another Streuselkuchen. MAKE THE STREUSELKUCHEN: Butter a 9-inch square baking pan* (do not use cooking spray - the dough must adhere to the pan). Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼ inch thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel. To make the streusel crumb topping, put the flour, confectioners' sugar, vanilla and butter into the work bowl of a food processor (I used my Kitchen Aid mixer with the paddle attachment) fitted with the metal blade. Pulse 5 or 6 times, then let the machine run just until the ingredients begin to form small crumbly masses, about 30 seconds. Do not process beyond the crumb stage. Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the Streuselkuchen with a kitchen towel and let stand at room temperature for 20 minutes. Adjust an oven rack to the center position and preheat the oven to 350ºF. Uncover the kuchen and place the pan in the oven. Bake for about 30 minutes, until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners' sugar. Cool completely on a wire rack. This is at its best when very fresh. Cut into portions with a sharp knife. NOTE: I used a 20cm (8-in) square pan and it worked fine.

STREUSELKUCHEN (CRUMB CAKE)

Steps:

• TOPPING: Mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.
• CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
• Place milk and butter in a sauce pan and heat until very warm (120°- 130° F). Gradually add to dry ingredients; beat 2 minutes.
• Beat in egg and 1 cup flour then beat on high speed for 2 minutes.
• Stir in enough of the remaining flour to make a soft but stiff batter.
• Spread batter into a well-greased 9-inch square cake pan and sprinkle with topping.
• Let rise in a warm place until double in bulk, about 1 1/2 hours.
• Bake at 350° for about 45 minutes or until done.

PEACHES AND PLUMS

Steps:

• Lightly grease a shallow 2 quart baking dish.
• Mix plums and nectarines, spread in dish.
• Mix sugar and flour, cut in margarine with pastry blender.
• Stir in oats.
• Sprinkle mixture evenly over fruit.
• Dust with cinnamon.
• Bake at 350 30-35 minutes.
• Serve warm.

FRESH PLUM QUICK BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon zest. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8x4-in. loaf pans., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

STREUSELKUCHEN TOPPED W. FRESH FIG OR PEACH, PLUM (BREAD MACHINE

Steps:

• Place the dough ingredients into bread machine according to your bread machine specifications. Set to dough cycle.
• Butter a 10 inch springform pan.
• Preheat oven to 375 degrees.
• Lightly punch down dough on floured board. Roll out to fit the bottom of pan.
• In a food processor place the topping ingredients except butter and pulse till nuts are chopped add the butter and pulse till it resembles coarse bread crumbs.
• Arrange fruit on dough artfully.
• Sprinkle the topping over fruit.
• Cover with plastic wrap and place in a warm draft free place for 30 minutes.
• Bake for 45 minutes.

QUICK STREUSEL PEACH BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan. You can also line it with parchment paper as I often do and then spray with non-stick cooking spray.
• Combine the dry bread ingredients (flour through salt) together in a large bowl. Whisk to combine.
• In a medium-size bowl, combine eggs, lemon juice, buttermilk and melted butter.
• Pour liquid ingredients into dry ingredients. Mix until just combined. Fold in the peaches. Pour into prepared pan.
• Combine flour, sugar, and cinnamon. Cut in cold butter using two forks , a pastry cutter, or your fingers, until mixture is crumbly. Sprinkle over the bread.
• Bake for 55 minutes or until a toothpick inserted comes out clean. Turn pan halfway through baking. Cool completely in the pan on a wire cooling rack.

PEACH STREUSEL BREAD

Steps:

• Preheat oven to 350°F. Put a baking sheet in the oven.
• Coat 3 mini loaf pans(5 3/4″ x 3 3/4″) with nonstick spray. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the mixture. In a medium bowl combine buttermilk, egg, coconut or vegetable oil, brown sugar, and vanilla. Add wet ingredients to flour mixture and stir just until combined. Gently fold in diced peaches.

FRESH PEAR&PLUM BATTER BREAD

Steps:

• 1. Combine the flour,baking powder, baking soda, & salt...in a large bowl. Mix well..set aside.
• 2. Gather your washed fruit. Heat oven to 325 F. grease and flour, 2 bread pans. Set aside.
• 3. In another bowl ..add 3 eggs,sugar, beat. Add oil, and almond flavoring....beat together.
• 4. Peel and chop the pears, finely mince the plums, add to the second bowl. Stir till all is mixed in well.
• 5. Mix the second bowl ingredients, into the first bowl. Make sure all is well mixed.
• 6. Put batter int the bread pans. Bake. Check center for doneness...with a wodden toothpick..It is done if the tooth pick comes out clean. Cool pans on a wire rack 10-15 minutes... Take out of pans..completly cool again on the wire rack.
• 7. Slice and serve....Great with just a dab of butter. Sprinkle with powdered sugar...if desired. I like to cut thick slices, then cut them in half.Serve and enjoy!!!....Nancy...9/27/12

PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan or loaf pans.
• In a large bowl, mix together vegetable oil, white sugar, eggs, plum baby food, and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts.
• Mix wet and dry ingredients together. Transfer batter to prepared pan(s).
• Bake in the preheated oven for 50-60 minutes or until a tester comes out clean. (Smaller loaf pans will take less time.)
• Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack.
• While the cake is cooling, combine confectioners' sugar and lemon juice. Brush over top while cake is still hot.