How to make an ORANGE STREUSEL COFFEE CAKE!!!!!!(Super Moist )????
In this video, I will be showing you step by step, how to make A Super Moist Orange Streusel Coffee cake. Did you know that putting together some amounts of baking powder and baking soda in a cake makes it more airy and soft. watch till the end.
Ingredients
Streusel
-2/3 Cup Packed Light brown sugar
-1/2 Chopped Walnut
-1/4 Cup Cocoa Powder (Hershey's if possible)
-1/2 Cup Mounds Sweetened Coconut Flakes( Shredded Coconut)
Barter
-1/2 Cup(Sticks butter) or Magerine softened
-1 Cup sugar
-3 large eggs
-3 Tspn vanilla extract
-1/2 cup sour cream or 1 cup yoghurt
-3 Cups flour
-2 tspn baking powder
-1 tspn baking soda
-1 cup orange squeezed juice
-3 tspn grated orange peel
-1 tspn salt
Direction
-Preheat oven to 350 degrees F
-Mix all dry ingredients together and set aside (Salt, baking powder, baking soda and flour)
-In the mixing bowl put in the sugar, butter and beat together for 1 minute on high speed
-Later, add vanilla extract and beat more
-Add yoghurt/sour cream
-Add eggs and mix on slow speed for a minute just to incorporate.
-Remember always scrape down and mix some more
-Add alternatively the squeezed orange juice and the dry ingredients in three batches.
-Once all has been added, mix for a minute to make sure everything incorporates.
-Grease your cake pan with some butter and sprinkle some flour on it to form a very light coat, so the cake does not stick once baked.
-Pour layer of barter into the baking pan.
-Sprinkle a thick layer of the Streusel onto the barter in the baking pan.
-Cover the streusel with another layer of barter.
-Once done, toss this in the oven
-Bake for about 50mins or until when a toothpick inserted into the cake comes out clean.
-When the cake is done, let it cool down for about 5 minutes. remove from the pan and put on a rack to completely cool.
Can be served with hot chocolate, coffee or tea.
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Classic Coffee Cake | Gemma's Bigger Bolder Baking
My Classic Coffee Cake is overloaded with streusel and maple glaze!
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CRANBERRY ORANGE COFFEE CAKE
Ingredients
For the cake:
* 1 cup low fat Ricotta cheese
* 3/4 cup white sugar
* 2 eggs
* 2 tablespoons orange juice
* zest of one orange
* 2 teaspoons vanilla extract
* 1/4 cup unsalted butter melted
* 2 cups all purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
For the cinnamon swirl:
* 1/2 cup brown sugar
* 1 1/2 teaspoon cinnamon
* 2 cups fresh cranberries
For the streusel topping:
* 1/2 cup all purpose flour
* 1/3 cup white sugar
* 1/4 teaspoon baking powder
* 1/2 teaspoon cinnamon
* 3 tablespoons melted butter
Instructions
* Preheat your oven to 350 degrees Fahrenheit.
* In a large bowl combine the ricotta, sugar, eggs, orange juice and zest, vanilla, and melted butter with a wire whisk until well combined.
* Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
* Prepare a 9-inch spring form pan, greasing it well.
* Spoon half the batter into the bottom of the pan (the batter will be very thick).
* Combine the brown sugar and cinnamon in a bowl and sprinkle the mixture over the amount of batter in the bottom of the pan.
* Spoon the second half of the batter over the cinnamon sugar layer and smooth out the top as much as possible.
* Add the cranberries to the top of the batter in an even layer.
* Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
* Sprinkle the streusel topping evenly over the top of the cranberries.
* Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
* Allow to cool completely before releasing the spring form pan and slicing to serve.
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How to make Orange cinnamon cake | Food From Portugal
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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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Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
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