STREUSEL COFFEE CAKE
Here's a moist coffee cake with a nutty streusel topping.
Provided by Taste of Home
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
GRANOLA STREUSEL RIBBON COFFEE CAKE
What's in a name? That's a good question. In our experience, the words streusel and ribbon are strong indicators of a very tasty coffee cake ahead.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine granola, sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Beat remaining ingredients in large bowl with mixer on low speed 1 min., then on medium speed 4 min. Layer half each of the granola and batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Repeat layers.
- Bake 30 to 35 min. or until toothpick inserted near center comes out clean. Cool in pan 5 min. Invert onto wire rack; gently remove pan. Cool completely.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
GRANDMA'S STREUSEL FILLED COFFEE CAKE
This is my grandmother's recipe & this cake never lasts very long whenever I make it! It's a family favorite!
Provided by Manda in Ohio
Categories Breakfast
Time 1h25m
Yield 1 9x9 cake
Number Of Ingredients 13
Steps:
- BATTER.
- Sift the flour once before measuring.
- Then sift the flour, baking powder, & sugar together.
- Cut in shortening until mixture is like corn meal.
- Blend in well beaten egg mixed with milk.
- Add the vanilla and beat just enough to mix well.
- Pour half the batter into a well greased & floured pan.
- STREUSEL- Mix dry ingredients together. Rub in butter and add the chopped nuts.
- Sprinkle with half of the streusel mixture.
- Add the remaining batter & sprinkle the remaining streusel over the top.
- Bake 25-30 minutes at 375?.
STREUSEL NUT COFFEE CAKE
Wherever I take this delicious coffee cake, everyone loves it. I've been making it for about 30 years. I work as a cook at a county jail and enjoy preparing food for a lot of people. -;Carol Roth,Uhrichsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 261mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!
Lots of streusel filling makes cutting a bit messy, but that will be of little consequence once you've had your first bite! This tastes great upon first baking and even BETTER the next day, plan ahead, then. Use a buttered rubber spatula for spreading the batter, as it is quite sticky (get your fingers into the action, too!). Clipped this one from Midwest Living's August '09 issue--I think that means it's been properly aged, and now ready for filing here on Zaar!
Provided by Debber
Categories Breads
Time 50m
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
- In a small bowl, mix Streusel Ingredients; set aside.
- In medium bowl, mix Dry Cake Ingredients; set aside.
- In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
- Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
- Bake for 45-50 minutes (wooden pick comes out clean).
- Cool in pan for 10 minutes; invert onto serving plate.
- Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).
STREUSEL COFFEE CAKE
Make and share this Streusel Coffee Cake recipe from Food.com.
Provided by Marlene.
Categories Breads
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350*.
- Prepare streusel.
- Mix all ingredients until crumbly.
- Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
- Beat on medium speed, scraping bowl occasionally, 2 minutes.
- Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
- Top with remaining batter; sprinkle with remaining streusel.
- Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
TOFFEE STREUSEL COFFEE CAKE
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. -Megan Taylor
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 274 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
BLUEBERRY GRANOLA COFFEE CAKE
This is a great goodie to make for company or just to bless the ones you love. The yogurt, blueberries and whole wheat flour make it a little more healthy than the usual coffeecake. You can make it lower in fat by substituting 1/2 cup applesauce for half the butter. Freezes well.
Provided by bakedapple42
Categories Breads
Time 1h20m
Yield 1 coffeecake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Spray 10 cup bundt pan with baking spray. Place on baking sheet.
- Stir together the granola and 1/2 teaspoons cinnamon in a small bowl, set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, 1/2 teaspoons cinnamon, and salt.
- In a mixing bowl, cream the butter and sugars until light and fluffy.
- Beat in eggs, one at a time.
- Beat in the vanilla.
- Beat in the flour mixture alternately with the yogurt, ending with the flour, just until blended.
- Sprinkle half the granola mixture and 1/4 cup blueberries into the bottom of the bundt pan.
- Spread half the batter over the granola.
- Sprinkle remaining granola over the batter in bundt pan.
- Mix the remaining 1 cup blueberries into the remaining batter.
- Top the granola layer with the blueberry/batter mixture.
- Bake at 350 degrees for 45 minutes, then cover top loosely with foil to prevent overbrowning. Continue to bake another 15 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan 5 minutes before turning out onto a rack to cool completely.
GRANOLA STREUSEL CRANBERRY MUFFIN MIX
These are great for breakfast. Once the family gets a taste, these delicious muffins will disappear quickly! -Karen Moore, Jacksonville, Florida
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Whisk first six ingredients. Place in a 1-qt. jar; top with cranberries. In a small plastic bag, combine streusel ingredients. Add to jar; cover. Store in a cool dry place up to 3 months., To prepare muffins: Preheat oven to 375°. Place muffin mix in a large bowl. In a small bowl, whisk egg, water and canola oil until blended. Add to muffin mix; stir just until moistened. Fill paper or foil-lined muffin cups three-fourths full. Combine streusel with melted butter. Sprinkle evenly over muffin cups., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 271mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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