Cherry Streusel Coffee Cake | Easy Cake Recipe | How to make streusel crumb topping !
HI Neighbors,
let the evaporated milk mixture stand for five minutes forgot to say that in video then add egg. It really didn't make much difference but it makes the mixture more creamy.
In todays Video we made an oh so so good Cherry Streusel Coffee Cake! We renamed it Gosh Cake cause it so Gosh Dang Good LOL. We made this for a friend In the UK she is a really sweet lady with an awesome laugh.
Here is the recipe
Preheat oven to 350 F or 175 C
Ingredients
2 1/4 cup flour
3/4 cup of granulated sugar
2/3 cup butter or margarine
1/2 tsp of baking soda
1/2 tsp of baking powder
3/4 cup evaporated milk
1 tbs of lemon juice
1 egg
1 tsp almond extract
1 can cherry pie filling
1/2 cup sliced almonds
Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of mixture. Combine evaporated milk and lemon juice, stir well and leave stand for 5 minutes. Then add in egg and extract; beat well. Add in dry ingredients and stir until moistened. Spread 2/3rd of batter over a bottom about 1 inch up the side of 9 springform pan. Spread Pie filling over batter. Drop small spoonsful of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evernly over cake. Bake at 350 f for 50-55 minutes.
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Cinnamon Streusel Coffee Cake
This is my favorite cake and my most popular cake!
Ingredients:
STREUSEL TOPPING AND CENTER
1 3/4 cups flour
1 cup packed light brown sugar
1 1/4 teaspoons cinnamon
Pinch of salt
1 1/2 sticks cold unsalted butter, cut into small pieces
3/4 cup coarsely chopped pecans
3/4 cup coarsely chopped almonds
CAKE:
1 stick unsalted butter, room temperature
2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup sour cream
FOR GLAZE:
1 cup powdered sugar
2 tablespoons whole milk
For the streusel topping, mix nuts, flour, sugar, cinnamon, and salt together. Then add in your cold sliced butter. Pulse mixtures using a food processor or work the butter into the dry ingredients using two butter knives. Butter knives is recommended to get the perfect streusel. Chill streusel while making cake batter.
For cake batter, start off by creaming room temperature butter in a mixer for about two minutes, then add in white sugar and mix until fluffy(about 2 minutes).
Add 2 eggs; one egg at a time beating after each one.
Add in vanilla
Last, add in sour cream and flour alternating sour cream and flour.
Grease tube pan
Add half the cake batter into pan and spread evenly, then add half streusel topping.
Add rest of cake batter covering streusel. Add the rest of streusel on top.
Bake cake for 50-55 minutes on 350F until golden brown or toothpick comes out clean.
To make glaze, mix milk and powdered sugar together until smooth.
When cake is warm and cooled drizzle glaze over cake
Here is the link for the tube pan I use for this cake any many other cakes
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Recipe Buttery Raspberry Streusel-Filled Coffee Cake
Recipe - Buttery Raspberry Streusel-Filled Coffee Cake
INGREDIENTS:
●1 cup dark brown sugar , packed
●1/2 cup walnuts , finely ground
●2 teaspoons cinnamon
●1/2 teaspoon clove
●3/4 cup butter , softened (no subs!)
●1 1/2 cups sugar
●3 teaspoons vanilla
●3 large eggs
●2 cups sour cream
●1/2 teaspoon baking soda
●3 teaspoons baking powder
●1/2 teaspoon salt
●2 2/3 cups flour
●1 1/2 cups raspberries (can use blueberries also)
Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*
Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.
Very Simple Coconut Coffee Cake with Coffee Streusel Recipe
The easiest Coconut Coffee Cake recipe with Coffee Streusel. Great for breakfast, brunch or dessert.
Ingredients:
Coconut Coffee Cake:
200 g all-purpose flour
100 g desiccated coconut
150 g milk
100 g sunflower oil
50 g sugar
2 large eggs
2 pcs 3in1 instant coffee mix
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Coffee Streusel:
80 g all-purpose flour
85 g cold butter
50 g cane sugar (or brown sugar)
2 pcs 3in1 instant coffee mix
1/4 tsp salt
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MBB, Jonas Schmidt - Moving On (feat. Tara Louise)
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Cinnamon Streusel Coffee Cake
Cinnamon Streusel Coffee Cake - for all cinnamon lovers. Lovely, soft cake with slightly crunchy top perfect for breakfast or brunch with coffee or tea ☕????
Ingredients:
For the cake:
300 g (2 1/2 cup) all-purpose flour
2 tsp baking powder
3 eggs
200 g (1 cup) sugar
200 g (7 oz) Greek yogurt
150 g (5.5 oz) unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt
Cinnamon Filling:
40 g (3 tbsp) sugar
1,5 tsp cinnamon
Streusel topping:
155 g (5.5 oz) all-purpose flour
150 g (5.5 oz) light brown sugar
2 tsp cinnamon
100 g (3.5 oz) unsalted butter, melted and cooled
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Grease and flour 9-inch baking pan.
In a bowl, stir together flour and baking powder.
In another bowl, beat the eggs. Gradually add sugar.
Add Greek yogurt, melted butter, vanilla extract and salt. Mix well to combine.
Gradually add flour. Don't overmix.
For the cinnamon layer stir together cinnamon and sugar. Set aside.
For the streusel topping, combine flour, light brown sugar and cinnamon. Add melted and cooled butter. Mix with a fork until crumbly.
Preheat oven to 180 C (350 F).
Spread half of the batter into prepared pan.
Sprinkle cinnamon-sugar layer evenly over the batter.
Spoon the remaining batter in dollops over the cinnamon sugar layer and use a spoon to carefully spread it evenly.
Sprinkle the streusel on top.
Bake in preheated oven for about 40 minutes.
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