CINNAMON STREUSEL COFFEE CAKE
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake. The sweet glaze in the recipe is the perfect coffee cake topping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes one 9-inch cake
Number Of Ingredients 17
Steps:
- Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
- Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
- Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
- Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
- Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
- Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.
CINNAMON STREUSEL COFFEE CAKE
These cinnamon streusel coffee cakes are perfect for a potluck brunch.
Provided by patriciafulda
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
- Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
- Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g
CINNAMON PECAN STREUSEL CAKE
Learn how to make Cinnamon Pecan Streusel Cake at Womansday.com.
Categories cake recipes dessert recipes cake cinnamon pecan streusel cake Pecan
Time 1h
Yield 24
Number Of Ingredients 20
Steps:
- Streusel: Mix brown sugar, oats, flour, and cinnamon in small bowl. Add butter and water; rub between fingers until evenly moistened. Stir in pecans; press together to form small clumps.
- Heat oven to 350°F. You'll need a 13 by 9 by 2-inch baking pan lined with nonstick foil. Let ends of foil extend about 2 inches above pan on short sides.
- Beat sugar, butter, spices, vanilla, baking soda, and salt in large bowl with mixer 3 minutes until blended. Beat in eggs, one at a time, beating well after each. Alternately beat in flours with sour cream on low speed until just blended.
- Spread batter evenly in pan, sprinkle with streusel and bake 35 minutes or until until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Lift cake by foil ends onto cutting board. Cut into 24 squares.
Nutrition Facts : Calories 189 calories
THE BEST (CINNAMON PECAN) COFFEE CAKE
I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)
Provided by MissyMuffin
Categories Breakfast
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
- FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
- CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
- Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
- Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
- GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
- Reduce heat to medium; cook, stirring constantly, for 1 minute.
- (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
- Drizzle glaze over cake. Serve cake warm or at room temperature.
CINNAMON STREUSEL BUNDT CAKE
A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.
Provided by Katzen
Categories Dessert
Time 1h25m
Yield 1 Bundt Cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
- For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
- Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
- Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
- Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.
Nutrition Facts : Calories 391.1, Fat 19.2, SaturatedFat 9.3, Cholesterol 77.4, Sodium 149.3, Carbohydrate 51.7, Fiber 1.4, Sugar 34.8, Protein 4.4
CINNAMON STREUSEL CAKE
This is an easy from scratch recipe, that is simple to make and requires ingredients that you wouldn't have to make and extra run to the grocery store.
Provided by chef FIFI
Categories Breakfast
Time 35m
Yield 24 squares
Number Of Ingredients 12
Steps:
- Prepare streusel just by mixing ingredients together with a spoon.
- Preheat oven to 350 degrees.
- In a large bowl cream sugar, butter and vanilla together until fluffy.
- Add the eggs in, beating them well on medium speed.
- In another bowl combine dry cake ingredients together and whisk together.
- Alternate adding the dry mix and the buttermilk into the creamed sugar with a wooden spoon until batter is smooth.
- Do not over mix.
- Pour the cake batter into a greased 15X10 jelly roll pan.
- Sprinkle streusel mixture over top of the cake batter.
- Bake cake for 20 to 25 minutes or until toothpick comes out clean.
- Let cool.
- Cut into squares.
- Enjoy!
CINNAMON PECAN STREUSEL CAKE
This recipe is from Women's Day Magazine October 2007. I haven't tried it yet, but putting it on here for safe keeping!
Provided by Shelby Jo
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- Streusel:.
- Mix brown sugar, oats, flour and cinnamon in small bowl. Add butter and water, rub between fingers until evenly moistened. Stir in pecans; press together to form small clumps.
- Cake:.
- Heat oven to 350°F Line a 9 x 13 baking pan with nonstick foil. Let ends of foil extend about 2 inches above pan on short sides.
- Beat sugar, butter, spices, vanilla, baking soda, and salt in large bowl with mixer 3 minutes until blended. Beat in eggs, one at a time, beating well after each. Alternately beat in flours with sour cream on slow speed until just blended.
- Spread batter evenly in pan, sprinkle with streusel and bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Lift cake by foil ends onto cutting board and cut into 24 squares.
More about "cinnamon pecan streusel cake recipes"
PECAN AND CINNAMON STREUSEL COFFEE CAKE RECIPE
From deliciousmagazine.co.uk
5/5 (4)Total Time 1 hr 45 minsCategory Brunch RecipesCalories 342 per serving
- For the cinnamon streusel layer, put 25g of the pecans into a food processor and briefly process, using the pulse button, until finely chopped but still with a little texture. Tip into a bowl and set aside. Put the flour, cinnamon and butter into the food processor and whizz until the mixture resembles fine breadcrumbs. Stir in the muscovado sugar and the whizzed pecan nuts.
- For the cake, heat the oven to 170°C/150°C fan/gas 3½. Sift the flour, cornflour, baking powder and salt into a mixing bowl and set aside. Beat the butter and sugar in a medium mixing bowl until it starts to stick together – it won’t go creamy at this stage because of the high proportion of sugar.
- Add one of the eggs and the vanilla bean paste or vanilla extract and beat until pale and fluffy. Add the remaining eggs, one at a time, adding 2 tablespoons of the sifted flour mixture with each egg.
- Fold in the remaining flour in 3 additions, alternating with the soured cream. Spoon half the cake mixture into the tin (there’s no need to smooth it), then sprinkle over two-thirds of the streusel mixture. Stir the reserved chopped nuts into the remaining streusel mixture. Spoon the rest of the cake mixture into the tin and level the top. Sprinkle over the remaining streusel mixture.
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