Cinnamon Streusel Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cinnamon Streusel Coffee Cake. This Cinnamon Streusel Coffee Cakes combines three layers of a rich vanilla flavored butter cake with three layers of a cinnamon flavored Streusel. I love how the Streusel turns slightly crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake. You can serve this cake while it's still warm, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
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Coffee Cake Recipe | Cinnamon Coffee Bundt Cake | Streusel Topping
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Cinnamon Coffee Cake with Streusel Crumb Topping
???????? Preparation Time: 15 minutes
???????? Baking Time: 40-50 minutes
???????? Baking Temperature : 175 degrees Celsius
???????? Ingredients:
➡️For Cake Batter:
Butter (room temperature): 225 g
Sugar (granulated) : 200 g
Eggs (room temperature) : 3
Cake Flour: 280g
Baking Powder: 2 ½ TSP
Salt: ¼ TSP
Vanilla: 1 TSP
Sour Cream/ Yogurt: 245g
➡️For Filling:
Light Brown Sugar: 90 g
Dark Brown Sugar: 90 g
Cinnamon Powder: 2 TSP
Walnuts: 1 Cup
Raisins: ½ Cup
➡️For Streusel Topping:
Self-raising Flour: 80g
Brown Sugar: 80 g
Cinnamon Powder: 1 TSP
Butter (melted): 60 g
If you are in a hurry, click here ???????? to instant play ▶️
0:00 Intro
0:18 Step 1, Prepare Pan
0:46 Step 2, Streusel Topping
2:00 Step 3, Mixing of Batter
5:54 Step 4, Cinnamon Filling
6:05 Step 5, Assembly
8:09 Step 6, Baking
8:46 Step 7: Serving
Enjoy!
#Cake #coffeecake #cinnamoncoffeecake #bundtcake #homemade #howto
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Vanilla Glaze - easy recipe
In this video Chef Tovia Gartenberg demonstrates how to make Vanilla Glaze. this is perfect for Doughnuts, cakes, pastries and etc.
This doesn't take many ingredients at all to make, the secret is not to add too much milk, if you add too much milk you may make it extremely difficult to bring it back when you add powdered sugar.
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Ingredients:
1 1/2 cup confectioner's sugar/icing sugar
2 1/2 teaspoons milk
1 teaspoon vanilla extract
1 teaspoon melted butter
If the end result is too runny, add a few tablespoons more of powdered sugar until desired thickness.
Music for the intro by Sarkazz check her out here:
BEST Streusel Coffee Cake Recipe
The BEST EVER Streusel Coffee Cake - a 9x13 pan of coffee cake with cinnamon sugar center and streusel topping. It's the perfect breakfast cake to eat with coffee - and great for brunch!
Recipe:
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CINNAMON FILLING:
⅔ cup (134g) packed brown sugar
¼ cup (31g) all-purpose flour
2 teaspoons ground cinnamon
STREUSEL TOPPING:
¼ cup (57g) unsalted butter, melted
¼ cup (31g) all-purpose flour
1 cup (200g) packed brown sugar
2 teaspoons ground cinnamon
CAKE:
3 cups (372g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (113g) unsalted butter, melted
1 ½ cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (237ml) milk
INSTRUCTIONS
Preheat oven to 375°F. Spray a 9×13 pan with nonstick cooking.
Whisk cinnamon filling ingredients in a small bowl. Set aside.
Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.
RECIPE NOTES
You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
You can also mix the cake by hand with a whisk.
I recommend using room temperature eggs if you remember to take them out of the refrigerator.
You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you’re using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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