Walnut Streusel Coffee Cake Food

MAPLE-WALNUT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 325*F.
• Lightly grease 10" tube pan.
• STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
• Stir in the walnuts.
• POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
• Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
• With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
• Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
• Cover with remaining batter and streusel.
• Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
• Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
• Carefully invert onto a wire rack; cool completely.
• Store wrapped airtight at room temperature for up to 3 days.

WALNUT STREUSEL COFFEE CAKE

Steps:

• In a small bowl, mix walnuts, brown sugar, butter and cinnamon., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

WALNUT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°F.
• Grease and flour round layer cake pan or square 8" x 8" or 9" x 9" pan.
• Blend first seven ingredients; beat vigorously 30 seconds.
• Mix brown sugar, cinnamon, nuts and melted butter in a small bowl.
• Pour half cake batter into pan. Sprinkle half of brown sugar mixture over batter. Pour remaining cake batter in pan. Top with remaining brown sugar mixture.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.

WALNUT COFFEE CAKE

Steps:

• Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
• Mix flour, baking powder, baking soda& salt together; set aside.
• Cream margarine and the 1cup sugar until light & fluffy.
• Add eggs& vanilla; beat thoroughly.
• Blend in sour cream alternately with flour mixture; stir in nuts.
• Divide& spread batter evenly in pan (s).
• Combine topping ingredients& sprinkle on top of batter.
• Bake at 350 for 35-40 minutes (40-45 if using 9x13).
• Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
• Also, this cake freezes well!

PERSIMMON-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour a 9" springform pan.
• Mix brown sugar and 1 Tbs flour in a small bowl.
• Press persimmons into a pulp into the bowl and mix.
• (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
• In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
• Mix in sugar and vanilla.
• Add eggs, one at a time, beating after each.
• Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
• (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
• Pour persimmon mixture into this crust.
• Carefully spoon remaining batter in small mounds to cover persimmon mixture.
• For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
• Cut in butter until mixture resembles course crumbs.
• Stir in walnuts.
• Sprinkle this over your batter.
• Bake about 1 hour or until toothpick inserted into the center comes out clean.
• The filling will sink as the cake bakes.
• Cool in pan on a rack for 10 minutes.
• Remove springform sides.
• Let cool completely on rack.

SHERRY WALNUT STREUSEL SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• STREUSEL:.
• Combine walnuts and brown sugar and set aside.
• CAKE:.
• In a large mixing bowl beat for 2 minutes with an electric mixer on medium speed: cake mix, vanilla pudding, nutmeg, eggs, oil, sour cream, sherry and water.
• Spray and flour a large Bundt cake pan.
• Pour in 1/3 of the batter, sprinkle with 1/2 the streusel mixture. Repeat once more finishing with the last 1/3 of the batter on top.
• Bake at for 40 to 45 minutes until tests for doneness.
• Allow cake to cool 15 minutes in pan before removing to glaze.
• GLAZE:.
• Blend together powdered sugar and enough milk or cream or sherry to reach glaze consistency.
• Drizzle over cake while it is still warm.

WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

STREUSEL NUT COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Spoon half into a greased 10-in. tube pan., Combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut mixture. , 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 pan to a wire rack to cool completely.