Buttery Streusel Coffee Cake Recipes

BUTTERY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350.
• Spray two 9-inch square cake pans with cooking spray.
• Mix all dough ingred. together until moist, and beat 1 minute.
• Spread 1/4 of the dough in each pan.
• Mix all filling ingred. together.
• Divide filling in half and sprinkle over dough in each pan.
• Then divide remaining batter between each pan.
• Prepare streusel topping by mixing all ingred. together until crumbly and divide between two pans.
• Bake 30-35 minutes or until a toothpick comes out clean.
• Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency.
• Drizzle the baked cakes while warm.

BUTTERY RASPBERRY STREUSEL-FILLED COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning).
• Mix together all streusel ingredients; set aside.
• With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
• Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
• Stir in the sour cream; beat until well blended, about 1 minute.
• In a small bowl, sift together the flour, baking soda, baking powder and salt.
• Add to the creamed mixture, beating until blended.
• Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
• Spoon about two-thirds of the cake batter into the prepared baking pan.
• Sprinkle half of the streusel mixture on top.
• Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely).
• Then sprinkle the remaining streusel mixture on top.
• Bake for about 1 hour, or until cake tests done.

STREUSEL COFFEE CAKE

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.

APPLE-STUDDED BROWN BUTTER STREUSEL COFFEE CAKE

Steps:

• Butter the cake pan. Set aside.
• Make the topping: In a small bowl, stir together the brown sugar, flour, and cinnamon. Sprinkle the 3 tablespoons of butter cubes over the mixture and use your fingertips to work it in to form a crumbly topping. Chill in the refrigerator while you prepare the cake.
• Preheat the oven to 350 degrees F. Make the cake: In a small pan, melt the butter over medium heat until it begins to turn a medium nut brown, 6 to 8 minutes. Remove from the heat and set aside to cool slightly. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices. In a medium bowl, beat the egg and egg yolk to blend. Whisk in the butter and buttermilk, then pour the liquid mixture into the flour mixture and stir just to combine. Fold in the apple cubes and pour the batter into the prepared pan. Sprinkle the topping over the cake and arrange the apple slices around the top, lightly pressing them into the topping. Bake until the top is golden brown and a cake tester inserted into the center comes out clean, 45 to 55 minutes. Set on a cooling rack for 20 minutes, then check to see if the sides of the cake are sticking to the pan in any spots. If so, use a thin knife to loosen them. Carefully remove the sides of pan, transfer to a platter, and serve warm or at room temperature.