Carrot Coffee Cake With Poppy Seed Streusel Recipes
CARROT COFFEE CAKE
We added 1 cup of shredded carrots to our coffee cake and topped with sweet cinnamon streusel for a good morning wake-up.
Provided by Inspired Taste
Categories Breakfast
Time 1h50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Grease 9-inch round cake pan with shortening or cooking spray.
- In small bowl, stir together topping ingredients with fork until mixture is crumbly; set aside.
- In medium bowl, mix coffee cake ingredients with electric mixer or spoon until blended. Spread batter in pan. Sprinkle with streusel topping.
- Bake 18 to 22 minutes or until golden brown. Cool 15 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, stir glaze ingredients until smooth. Drizzle glaze over coffee cake. To serve, cut into wedges.
Nutrition Facts : ServingSize 1 Serving
CARROT COFFEE CAKE WITH POPPY SEED STREUSEL
It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian
Provided by Sharon123
Categories Breads
Time 1h15m
Yield 12-16 slices
Number Of Ingredients 19
Steps:
- Preheat oven to 350*F. Grease a Bundt or tube pan.
- In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
- Grind the streusel ingredients in the food processor for 1 minute.
- In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
- Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!
Nutrition Facts : Calories 473.1, Fat 29.5, SaturatedFat 4.5, Cholesterol 69.6, Sodium 421.4, Carbohydrate 46.8, Fiber 3.8, Sugar 23.1, Protein 8.5
CARROT COFFEE CAKE
This is another coffee cake recipe from Bonnie Stern's cooking school in Toronto. I like it plain but you could frost it with cream cheese icing!
Provided by CountryLady
Categories Breads
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs with sugar in a large bowl until very light.
- Beat in oil.
- In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
- Stir flour mixture into egg mixture just until combined.
- Stir in carrots, raisins& pineapple.
- Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
- Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
- Cool for 10 minutes before removing from the pan.
POPPY SEED TEA CAKE WITH CARDAMOM STREUSEL
Categories Cake Dairy Dessert Bake Orange Winter Cinnamon Sour Cream Poppy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10-12 servings
Number Of Ingredients 20
Steps:
- For streusel: Mix all ingredients in small bowl until moist clumps form.
- For cake: Preheat oven to 350°F. Butter and flour 12-cup angel food cake pan with removable bottom. Sift first 5 ingredients twice into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, juice, peel and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).
- Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 20 minutes. Cool in pan on rack. Using small knife, cut around sides of pan and center tube to loosen cake. Push cake up. Cut cake free from pan bottom. Transfer cake to platter.
ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE
I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.
Provided by Kim
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
- Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
- Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
- Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
- Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
- Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g
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CARROT CAKE COFFEE CAKE - OMG CHOCOLATE DESSERTS
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4.7/5 (3)Total Time 1 hr 10 minsCategory Dessert
- Preheat oven to 350° and line 8 x 8 inches square pan with parchment paper and spray with nonstick spray.
- To make the crumb topping, whisk together flour, sugar, cinnamon, and salt. Using two forks or a pastry cutter, cut in the butter. If the mixture looks sandy, squeeze it with your hands in large clumps, then crumble with your fingers in pea-sized crumbs.
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4.5/5 (4)Total Time 45 minsCategory BreakfastCalories 304 per serving
- Preheat oven to 350°F. Spray a 9” round pan with cooking spray. (You can also use a 9" square pan.)
- Stir sugar, oil, and egg in a large bowl. Stir in baking powder, salt and cinnamon. Stir in milk. Stir in flour until just combined. Stir in shredded carrots.
- Make the crumb topping: stir together brown sugar, flour, cinnamon, and butter. Add nuts, if desired.
- Pour batter into prepared pan. Top with streusel. Bake for 25-35 minutes until a toothpick comes out clean. Cool completely in pan before frosting.
CARROT CAKE COFFEE CAKE RECIPE - PINCH OF YUM
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Reviews 39Calories 297 per servingCategory Breakfast
- Preheat the oven to 350 degrees. Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.
- Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.
- Mix ingredients for the streusel until you get a texture that looks like pebbles (sometimes I use my hands to mix it all together).
- Spread batter into a greased 9-inch round baking pan (see notes). Sprinkle with streusel. Bake for 30 minutes, until the center is just set. Top with honey butter if you’re extra (you are).
EASY CARROT CAKE WITH GINGER & POPPY SEEDS | SIMPLE. TASTY ...
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- Then mix and stir all the ingredients well into a lumpy dark cake batter. Pour this cake batter in a buttered or oiled cake tin.
EASY CARROT COFFEE CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.7/5 (9)Total Time 1 hr 15 minsCategory Breakfast, Dessert, SnackCalories 430 per serving
- Pre-heat oven to 350 F (180 C), grease and flour a 10 inch bundt (tube pan) or a 9 inch round cake pan.
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CARROT COFFEE CAKE WITH CREAM CHEESE GLAZE - THE VIEW FROM ...
From theviewfromgreatisland.com
4.6/5 (26)Category BreakfastCuisine AmericanTotal Time 1 hr 10 mins
- Make the streusel topping by adding all the ingredients except the chopped walnuts to a bowl and mix by hand until the butter is mixed in and clumps form. Add the walnuts and mix briefly. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars for 4-5 minutes until light and fluffy.
GERMAN POPPY SEED STREUSEL CAKE | DELIGHT BAKING
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LEMON POPPY SEED COFFEE CAKE - A KITCHEN ADDICTION
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4.3/5 (29)Total Time 1 hrCategory BreakfastCalories 279 per serving
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
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- In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, fresh lemon juice, and vanilla extract until combined.
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From mykitchenescapades.com
Estimated Reading Time 2 minsCalories 549 per serving
- Preheat oven to 350 degrees. Spray an angel food cake pan with nonstick spray. Mix together all the ingredients for the cake in a large mixing bowl. Pour into the prepared pan.
- In a medium bowl, mix together the flour, sugar and almonds for the streusel. Use a pastry cutter and cut in the butter until the butter is the size of peas. Sprinkle the streusel over the top. Bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for 10 minutes, then run a butter knife around the outside of the pan before removing the outer ring. Allow the cake to cool for another 10 minutes, then run a butter knife along the bottom of the pan before removing the center ring. It is helpful to slide two spatulas under each side of the cake, then have someone gently push down the center ring to remove it. Place it on your serving plate.
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