Cinnamon Streusel Kuchen Recipes

STREUSEL KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch pan.
• Mix together the sugar, shortening, egg, milk, flour, salt and baking powder.
• Prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans.
• Spread cake mixture in pan and spread streusel mixture on top. Swirl ingredients together.
• Add the rest of streusel over top and bake for 20 to 25 minutes.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
• Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
• Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

CINNAMON STREUSEL KUCHEN

Steps:

• Grease a 9x9x2-inch baking pan; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside.
• In a small saucepan, heat and stir milk, granulated sugar, 1/2 cup butter, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can with the mixer. Stir in any remaining flour to make a stiff batter.
• Spoon half of the batter into the prepared baking pan. In a small bowl, stir together brown sugar, 1/4 cup butter, and cinnamon. Stir in walnuts. Spoon nut mixture over the batter in the pan. Drop remaining batter by spoonfuls over nut mixture. Cover and let rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350°F. Bake for 30 minutes or until golden brown. Cool on a wire rack 30 minutes before serving, or cool completely before serving. Spread with Cream Cheese Icing. Cream Cheese Icing
• In a small bowl, combine one 3-ounce package softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla. Beat with an electric mixer until combined. Gradually beat in 2-1/2 cups powdered sugar until smooth. Beat in enough milk, 1 teaspoon at a time, to reach spreading consistency. Makes 1-1/4 cups.

STREUSEL KüCHEN

Steps:

• For streusel:
• Mix first 4 ingredients in medium bowl. Add melted butter and stir with fork until moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.
• For cake:
• Position rack in center of oven and preheat to 325°F. Butter and flour 10-inch-diameter springform pan. Toss apple slices, cinnamon, and cloves in medium bowl. Sift flour, cornstarch, baking powder, and salt into another bowl. Combine butter, powdered sugar, and lemon peel in large bowl; scrape in seeds from vanilla bean.
• Using electric mixer, beat butter mixture until well blended. Add eggs 1 at a time, beating until well blended after each addition; beat in egg yolk. Add flour mixture and beat just until blended. Spread batter evenly in prepared pan (cake layer will be thin). Slightly overlap apple slices atop batter in concentric circles. Sprinkle streusel evenly over apples (streusel will cover apples).
• Bake cake until streusel topping is crisp and tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Remove pan sides; cool to lukewarm. Serve lukewarm or at room temperature. DO AHEAD Can be made 1 day ahead. Cool completely. Wrap cake in foil and store at room temperature.

CINNAMON STREUSEL CRUMB TOPPING

Steps:

• Gather the ingredients.
• Combine all the ingredients in a food processor and pulse until crumbly. Alternatively, you can mash the ingredients together in a bowl using a fork . Don't use your fingers, since the warmth of your fingers will soften the butter and cause the crumb texture to become mealy.
• Sprinkle the topping over muffins, pies, or coffee cake immediately before baking.
• Bake muffins, pies, or coffee cake.

FRANK'S CINNAMON KUCHEN

Steps:

• Scald milk and add butter, sugar,and salt.
• Dissolve yeast in warm water and add to milk mixture.
• Beat in eggs, then beat in flour and nutmeg.
• Cover, and let rise until double, about an hour.
• Divide into 3 pieces.
• Place the 3 pieces into 3 separate greased round cake pans.
• Cover and let rise again.
• For the topping: Spread the 1/2 cup melted butter all over the tops of the 3 kuchens.
• With finger, press holes one inch apart all over the top of the kuchens.
• Combine the brown sugar, cinnamon and soft butter.
• Divide brown sugar mixture evenly over the top of the kuchens.
• Bake in 325 degree oven for about 20 min or until golden brown.
• Note: After its cooled, you can add a vanilla glaze over the tops for an extra special treat.

PLUM-STREUSEL KUCHEN

Steps:

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Place 1/3 cup flour, 1/2 cup sugar, and ground cinnamon in a food processor, and pulse the mixture 2 to 3 times.
• With processor on, slowly add the oil and corn syrup through food chute, processing until the mixture resembles coarse meal.
• Remove the streusel mixture from the food processor, and set aside.
• Place 1 1/3 cups flour, 1/3 cup sugar, baking powder, and salt in a food processor, and pulse mixture 2 to 3 times.
• Add the margarine, and process until mixture resembles coarse meal. Place margarine mixture in a large bowl.
• Combine yogurt, water, vanilla, rind, and egg, and stir with a whisk.
• Stir yogurt mixture into margarine mixture in a large bowl until blended.
• Spoon batter into a 9-inch round cake pan coated with cooking spray.
• Sprinkle half of streusel mixture evenly over batter.
• Top with plums, arranging in a circular pattern.
• Sprinkle the remaining streusel mixture evenly over the plums.
• Bake kuchen at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool on a wire rack.

CINNAMON SWIRL KUCHEN

Steps:

• In a large bowl, cream the butter, shortening and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine milk and vanilla; set aside. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth. Combine cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into a greased 10-in. tube pan. , Pour one-third of batter into pan. Sprinkle half of remaining cinnamon-sugar; top with one-third of batter. Repeat with remaining cinnamon-sugar and batter. Smooth top with spatula. Bake at 350° for 1-1/4 hours. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CINNAMON STREUSEL KUCHEN

Steps:

• 1. Spray a 9x9-inch pan; set aside. Combine 1 cup of flour and yeast in large bowl and set aside.
• 2. Heat milk in small saucepan, stir in sugar, 1/2 cup butter, and salt. Heat just until warm and butter is almost melted. Add milk mixture & eggs to flour mixture. Beat on low for 30 seconds, scrape sides and beat on high speed for 2 minutes or until smooth. Beat in remaining flour and beat until batter is stiff.
• 3. In prepared pan, pour half the batter. Stir together in small bowl the brown sugar, 1/4 cup butter, and the cinnamon. Fold in walnuts. Spoon the mixture over the batter. Spoon on remaining batter on top of walnut mixture, cover and let rise for 1 hour.
• 4. Preheat oven to 350*. Bake for 30 minutes or until golden brown. Cool on wire rack for at least 30 minutes before frosting.
• 5. CREAM CHEESE ICING: In medium bowl, combine the cream cheese, 2 tbsp. of butter and 1 tsp. vanilla. Beat until creamy. Gradually add the powdered sugar and 1 tsp. milk (one a time) until desired consistency. Spread over cake. 14 points per serving

GRANDMOTHER'S CINNAMON-SUGAR KUCHEN (DAIRY)

Steps:

• Preheat oven to 375 F/190 C. Grease and flour a large tube pan. In a small bowl, combine cinnamon and sugar. Place the melted butter in another small bowl. Set aside.
• In a large bowl, whisk together the cake flour (or all-purpose flour and cornstarch), and baking powder. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and stir to combine.
• Make a well in the center of the mixture. Put the eggs, milk and sour cream into the well. With a wooden spoon, slowly begin mixing the wet ingredients into the dry ingredients until the mixture is combined. (The batter will be very thick).
• Spread half the batter into the bottom of the prepared pan. Drizzle evenly with half of the melted butter. Then, sprinkle half of the cinnamon and sugar mixture on top of that.
• Spread the rest of the batter on top of the cinnamon and sugar. Drizzle with the remaining melted butter, followed by the rest of the cinnamon and sugar mixture.
• Bake for 50 minutes to an hour, or until a tester inserted into the center comes out clean. Be careful not to overcook as this makes the cake dry.

GERMAN BLUEBERRY CAKE - BLUEBERRY KUCHEN RECIPE

Steps:

• Wash the blueberries in a colander under running water. Place them in a saucepan and add sugar and lemon juice and zest. Bring the blueberries to a boil slowly while stirring continuously with a spoon. Stir from the sides towards the center to avoid burning. Let the berries boil for about 3 minutes, but not longer. We want them whole. Dissolve pudding powder or cornstarch and vanilla with 5 tablespoons of cold water and add to the berries. Stir with your spoon until the color becomes red. Let bubble up once. Pour the berry mixture in a bowl and wait a bit until it has cooled down. Then pour it into your baking pan on top of the pastry. Make sure you pour the filling evenly so that the mixture fills all the way to the edges of the pastry.
• Use a flour sifter and sift the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix everything well. Make a hole in the center of the flour and add the egg. Cut the butter into cubes and spread on top. With your hands or using a hand mixer with the kneading hooks, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.
• Line the springform with parchment paper. Use a bit more than the half of the Pastry dough to spread it on the bottom of the springform by hand, press some up the sides. Divide the rest of the dough in two. This is for the outer crust. Form two rolls and place them around the inside of the springform pan. Using your fingers, press the rolls against the sides of the springform (about 2 inches high) and connect it to the bottom part of the dough. Make sure all the dough is sealed at the edges. Use a fork to make a few small holes in the dough. Pour filling on top.
• Add flour, sugar, vanilla sugar and butter in a bowl and knead with the dough hooks of your handheld mixer. When combined, rub the dough between your hands. The crumbles should fall back into the bowl. Make sure that all the butter is worked well into the crumbs. If your crumbles are too dry, add a little more butter. If the crumbles are too moist, add some flour. Spread the crumbles evenly on top of your cake.
• Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for about 40-45 minutes. I always move any cake with a crumble topping one rack up for the last five minutes to give the crumbles a deeper golden color. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the serving plate. Serve with whipped cream.