Churro Coffee Cake Recipe By Tasty Recipes

CRUMBLE-TOP COFFEE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Spoon half of the batter into a greased 13x9-in. baking dish. Top with apple slices; spread with remaining batter. , In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.

HOMEMADE CHURROS

Steps:

• In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.

CLASSIC COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish or 2 9-inch round cake pans with nonstick spray.
• Make the brown butter streusel topping: Add the butter to a small light-colored saucepan over medium heat. Swirl the pan occasionally until the butter completely melted, then continue cooking, swirling or stirring with a heatproof spatula occasionally, until the butter bubbles and foams, then begins to brown as the foam subsides. Once the butter is golden brown and smells nutty, 5-8 minutes total, transfer to a heatproof container (make sure to get all the delicious browned bits from the bottom of the pot) and let cool to room temperature for 5-10 minutes before using.
• In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Add the browned butter and stir with a rubber spatula until well combined.
• Make the filling: In a small bowl, mix together the brown sugar, and cinnamon.
• Make the cake: In a liquid measuring cup or medium bowl, whisk together the milk and sour cream until well combined.
• In a medium bowl, whisk together the flour, salt, and baking powder until well combined
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2-3 minutes. Add the vanilla, then the eggs, 1 at a time, beating well after each addition.
• Add a third of the flour to the butter mixture, beating on low speed to combine. Add half of the milk mixture and beat to incorporate. Continue alternating between the dry and wet ingredients, beating between each addition just to incorporate before adding the next. Do not overmix.
• Pour half of the batter into the prepared baking dish and spread all the way to the edges. (If using 2 9-inch round pans, spread about 1⅓ cups batter in each pan.) Sprinkle the filling evenly over the batter. Spread the remaining batter on top of the filling, all the way to the edges of the pan, then use a butter knife to gently swirl the filling into the batter. Crumble the streusel evenly on top.
• Bake the coffee cake until dark golden brown around the edges and a toothpick inserted in the center of the cake comes out clean, 55 minutes for a large pan or 50-55 minutes for 2 smaller pans.
• Remove the cake from the oven and let cool for 20 minutes before slicing and serving straight from the pan.
• Enjoy!

EASY CHURRO CHEESECAKE BARS RECIPE BY TASTY

Steps:

• In a large bowl, cream together butter and brown sugar. Then, add in the eggs and vanilla.
• Once combined, add flour, baking powder and salt. Mix gently until you have a smooth dough. Set aside.
• In a separate bowl, combine cream cheese, egg, lime juice and sugar until smooth. Set aside.
• In another small bowl, mix together the cinnamon, chili powder and remaining ¼ cup of sugar. Set aside.
• Line a 9x13 baking dish with parchment paper.
• First, sprinkle a third of the cinnamon sugar mixture evenly in the prepared pan.
• Spread half of the dough over the cinnamon sugar layer. Then sprinkle another third of the cinnamon sugar mixture over the dough layer.
• Add all of the cream cheese mixture, in a layer, next.
• Then, spread or plop the remaining cookie dough mixture over the cream cheese layer. Top with the remaining cinnamon sugar mixture.
• Bake in a 350°F oven for 35-45 minutes, or until golden brown and no longer jiggly in the middle.
• Cool and serve.
• Enjoy!

HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY

Steps:

• Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
• In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
• Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
• Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
• Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
• Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
• Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
• With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
• Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
• In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
• Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
• Serve the churros immediately with the chocolate sauce for dipping.
• Enjoy!