Streusel For Cherry Streusel Coffee Cake Recipes

CHERRY-STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
• Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
• Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
• Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.

CHERRY COFFEE CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
• Beat the eggs in, one at a time, until each is incorporated.
• Mix in the vanilla extract, sour cream, and milk until just combined.
• Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix-you can stop mixing once there are just a few streaks of dry ingredients. Switch to a silicone spatula, scraping down the bowl and folding until the ingredients are well combined.
• Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom.
• Pour the batter into the prepared baking dish, spreading into an even layer.
• Pour the cherry pie filling across the top of the cake to evenly cover the top.
• Gather the ingredients.
• In a medium bowl, combine the flour, brown sugar, butter, cinnamon, and vanilla extract. With a rubber spatula or your hands, fold the ingredients together until a crumbly mixture forms.
• Evenly distribute the streusel over the top of the cherry pie filling.
• Bake until the streusel is browned and the cherry juices are bubbling, and a toothpick inserted in the middle of the cake comes out with a few moist crumbs clinging to it, 50 minutes to 1 hour.
• Gather the ingredients.
• In a medium bowl, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract until the icing is smooth.
• Let the cake cool slightly, about 10 minutes. Drizzle the icing all over the top of the cherry coffee cake. Slice and serve.

CHERRY STREUSEL COFFEE CAKE

Steps:

• Combine flour and sugar in a large bowl.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup of the mixture.
• Add baking powder and baking soda to the remaining flour mixture.
• Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
• Add enough milk to make 3/4 cup.
• Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
• Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
• Spread pie filling in shell.
• Drop small spoonfuls of remaining batter over pie filling.
• Stir almonds into reserved crumb mixture.
• Sprinkle evenly over cake.
• Bake in 350°F oven for 50 to 55 minutes.

CHERRY-STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350°F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
• Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle the streusel evenly over the top of the batter.
• Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes. Invert the cake onto the rack, then reinvert (so streusel side is up), and let cool completely. Spoon the glaze over the cake, letting it drip down the sides. Let the cake sit until the glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
• Milk Glaze
• In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
• Coffee-Cake how-to
• Half the batter is topped with a layer of sour cherries. Then the remaining batter is poured over the top and sprinkled with streusel.

STREUSEL FOR CHERRY-STREUSEL COFFEE CAKE

Steps:

• In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form.

CHERRY STREUSEL CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• In a bowl, combine all streusel topping mixture; set aside.
• In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream.
• In another bowl, sift together flour, baking powder, baking soda and salt.
• Add to the butter/sourcream mixture; mix well to combine.
• Combine the pie filling with 1/3 cup sugar, pecans and cinnamon.
• Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter.
• Spread the remaining batter on top of the cherry mixture.
• Sprinkle with the streusel topping.
• Bake for 45 minutes.
• Serve warm.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

CHERRY STREUSEL COFFEE CAKE

Steps:

• In a large bowl make crumb mix: 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.
• Cut in: 3/4 cup butter or margarine. Mix until crumbly.
• REMOVE 1/2 cup of crumb mix and set aside to sprinkle on top.
• To remainder of crumb mix add: 1/2 teaspoon baking powder 1/2 teaspoon baking soda Combine: 1 beaten egg and 3/4 cup buttermilk or sour milk.
• Add to dry crumb mix and stir until just moistened.
• Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch spring form pan or a well greased bundt pan. I favor the spring form pan when serving this as dessert.
• Spoon Cherry pie filler over batter.
• Drop spoonfuls of remaining batter over filling.
• (I found 1 cup of batter for the third is about right) Sprinkle with the 1/2 cup of reserved crumb mix.
• Bake 350 for 50-55 minutes.

STREUSEL COFFEE CAKE

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.