Vanilla Streusel Coffee Cake Food

EASY VANILLA STREUSEL COFFEE CAKE

Steps:

• Sift flour, baking powder, and salt into the bowl of a food processor. Add the butter in 1 tablespoon pieces. Process until butter is incorporated.
• Refrigerate leftover mix and use in recipes for biscuit recipes.
• For the Coffee Cake
• Heat oven to 375°F. Grease 9-inch round cake pan.
• In a medium bowl, mix coffee cake ingredients until blended. Spread in pan.
• Stir streusel ingredients together with 2 tablespoons of the cold butter until crumbly.
• Distribute evenly over the cake batter.
• Using a cheese grater, grate the other tablespoon of butter over the topping.
• Bake 20 to 25 minutes, or until golden brown.

STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°F Grease an 8 1/2 x 4 1/2 -inch loaf pan.
• Combine ingredients for streusel topping in a bowl, Reserve.
• Beat sugar and oil until combined. Add egg, orange juice and vanilla. Beat well. Add flour and baking powder. Beat just until combined.
• Pour half the batter into prepared pan. Sprinkle half the streusel topping over batter. Place remaining batter on top. Sprinkle with remaining streusel mixture.
• Bake in preheated oven 40-45 minutes or until toothpick inserted in center of cake comes out clean.
• TIPS: You can replace the walnuts with raisins or dried cranberries.

STREUSEL COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.

COFFEE CAKE WITH BROWN SUGAR CINNAMON RIPPLE

Steps:

• Preheat oven to 375 degrees F. Prepare an 8-inch springform or tube pan (with removeable sides) by spraying with non-stick spray.
• Sift flour before measuring, and then sift with baking powder, salt and sugar.
• Cut in shortening until like the consistency of corn meal. NOTE: I did this in the standing mixture but you could use a pastry blender to cut it in the traditional way.
• Blend in well-beaten eggs mixed with milk and vanilla. Beat mixture just enough to mix well.
• To make Streusel: Mix brown sugar, 2 tablespoons flour and cinnamon. Blend in butter and nuts.
• Pour half of the batter into the prepare pan and smooth to evenly distrube. Sprinkle with half the streusel mixture. Add remaining batter and put remaining streusel over the top.
• Bake 25 to 30 minutes or until a toothpick comes out clean. Cool on a wire rack 15 minutes before releasing the sides of the pan to allow the coffee cake to cool fully.

BUTTERY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350.
• Spray two 9-inch square cake pans with cooking spray.
• Mix all dough ingred. together until moist, and beat 1 minute.
• Spread 1/4 of the dough in each pan.
• Mix all filling ingred. together.
• Divide filling in half and sprinkle over dough in each pan.
• Then divide remaining batter between each pan.
• Prepare streusel topping by mixing all ingred. together until crumbly and divide between two pans.
• Bake 30-35 minutes or until a toothpick comes out clean.
• Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency.
• Drizzle the baked cakes while warm.

SOUR CREAM STREUSEL COFFEE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
• Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
• Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
• For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
• Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
• Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
• In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
• Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
• Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
• Spread another 2 cups batter on top and spread it around as best you can.
• Add another 1 cup streusel on top.
• Add the rest of the batter and spread evenly.
• Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
• Bake the cake at 350 for 25 minutes.
• Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
• Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
• Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
• Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
• Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
• Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
• The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
• This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly butter and flour a 9-inch spring form pan.
• To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
• To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.
• In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
• Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
• Beat until smooth. Stir in the berries.
• Turn into the prepared pan and sprinkle evenly with the topping.
• Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
• Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
• Cut into wedges to serve.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350F/180C degrees. Grease a 9-inch pan (round or square). Set aside.
• To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside.
• To make the cake: In a medium bowl sift together flour, baking powder, baking soda and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions (starting and ending with the flour). Do not overmix.
• Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer. Sprinkle the remaining streusel mixture evenly on top of the cake. Gently press down with your hands so the crumbs will stick to the batter.
• Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the cake in the pan on a wire rack to cool completely.
• Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

VANILLA YOGURT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
• For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
• For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
• Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
• Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
• Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
• Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.

DOUBLE THE STREUSEL COFFEE CAKE

Steps:

• In a large bowl, sift together the flour, baking powder and salt.
• Add the sugar.
• Blend the 1/4 cup oil into the flour and sugar mixture until it is like cornmeal texture.
• In another bowl, combine the egg, milk and vanilla.
• Add to the flour mixture. Stir only enough to mix.
• Pour 1/2 mixture in a greased 8" pan.
• Combine the streusel ingredients, and sprinkle 1/2 of the streusel on the cake batter.
• Add remaining batter on top, and sprinkle with the other 1/2 streusel.
• Bake in a 350 degree oven for 25 minutes.
• You may drizzle with a thin powdered sugar icing, if desired.

VANILLA STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 325. Butter a Bundt pan.
• In medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
• Combine butter and sugar in large mixing bowl and beat until fluffy.
• Add eggs, one at a time, beating after each.
• Blend in sour cream and vanilla.
• Gradually add dry ingredients and beat well.
• In separate medium bowl, combine brown sugar, nuts and cinnamon.
• Turn 1/3 of cake batter into buttered pan. (Blob it in and spread around evenly with a spatula.).
• Sprinkle with 1/2 of the nut mixture.
• Repeat. (1/3 batter, remaining 1/2 nut mix.).
• Add remaining 1/3 batter to pan and smooth to cover.
• Mix 2 T. vanilla and 2 T. warm water in small bowl and spoon over top of batter.
• Bake 60 to 70 minutes.
• Cool completely before removing from pan.
• Texture will be moist.

STREUSEL

Steps:

• To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)

SHABBAT COFFEE CAKE WITH RED WINE-SOAKED PRUNES

Steps:

• For the prunes: In a small pot, combine the prunes, granulated sugar, wine and cinnamon stick if using. Bring it to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the wine reduces by about a quarter and the mixture becomes syrupy, 15 to 20 minutes. Turn off the heat and let the prunes cool to room temperature. Transfer to a container, cover and refrigerate until you're ready to make the cake. (You can do this up to a week ahead of time and keep them chilled until ready to use.)
• For the streusel topping: Combine the flour, dark brown sugar, cinnamon and salt in a mixing bowl. Break up any lumps of sugar with your hands, and then mix to evenly distribute all the ingredients. Add the melted butter and vanilla, and with a fork, gently mix the mixture together until large crumbles form. Use your hands and continue to gently mix until the topping is in crumbled bits ranging in size from a small marble to a lentil. Cover and place the streusel in the refrigerator to chill while you mix the cake.
• For the cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch springform pan with a circle of parchment paper and then butter the bottom and sides with 1 tablespoon of the softened butter. Set aside.
• In a mixing bowl, sift together the flour, baking powder and baking soda. Mix in the salt and set aside.
• In another mixing bowl, cream together the remaining 7 tablespoons of butter with the granulated sugar, vanilla extract and vanilla seeds. I like to do this with a large, stiff spatula, or a wooden spoon, beating the mixture for 2 minutes. Add the eggs and mix to fully combine. Add the sifted dry ingredients to the butter mixture, and gently fold them together until uniform. Last, add the sour cream and gently fold it through the batter until just combined. A few streaks is ok; you don't want to overmix it.
• Remove the prunes from the red wine syrup, straining off the liquid. Save the liquid for later! It's great drizzled on fruit or ice cream. Roughly chop the prunes and set aside.
• Transfer half of the batter to the prepared pan, and smooth it out into an even layer with a spatula. Add the chopped prunes in an even layer and then cover with the remaining batter, smoothing it out into an even layer. Remove the streusel from the fridge and gently break up any large clusters with your hands. Top the cake with the streusel crumbles in an even layer.
• Bake until set and a toothpick inserted in the center comes out clean with just a few moist crumbs, 50 to 55 minutes.
• Allow the cake to cool in the pan on a heatproof surface for at least 1 hour. Release the outer ring of the springform pan, running a butter knife around the edges if the cake seems to stick in any areas. I like to leave the cake on the bottom round of the pan for easy serving.
• Place the coffee cake on a serving platter or cake stand and using a small, fine strainer, dust the powdered sugar all over the top of the cake. Slice and enjoy. Shabbat Shalom!

QUICK APPLE STREUSEL COFFEE CAKE

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.