Poured Caramel Cake With Ginger Cinnamon Streusel And Creme Fraiche Recipes

CINNAMON STREUSEL PANCAKES

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
• Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
• Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
• Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350F/180C degrees. Grease a 9-inch pan (round or square). Set aside.
• To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside.
• To make the cake: In a medium bowl sift together flour, baking powder, baking soda and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions (starting and ending with the flour). Do not overmix.
• Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer. Sprinkle the remaining streusel mixture evenly on top of the cake. Gently press down with your hands so the crumbs will stick to the batter.
• Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the cake in the pan on a wire rack to cool completely.
• Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

CINNAMON-STREUSEL COFFEECAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan, or two 9" round cake pans.
• Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
• To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
• Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
• Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
• Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
• Sprinkle the filling evenly atop the batter.
• Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
• Sprinkle the topping over the batter in the pan.
• Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
• Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
• Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the fillng to 1/4 cup, keeping the remaining ingredients the same.

CINNAMON STREUSEL CAKE

Steps:

• Prepare streusel just by mixing ingredients together with a spoon.
• Preheat oven to 350 degrees.
• In a large bowl cream sugar, butter and vanilla together until fluffy.
• Add the eggs in, beating them well on medium speed.
• In another bowl combine dry cake ingredients together and whisk together.
• Alternate adding the dry mix and the buttermilk into the creamed sugar with a wooden spoon until batter is smooth.
• Do not over mix.
• Pour the cake batter into a greased 15X10 jelly roll pan.
• Sprinkle streusel mixture over top of the cake batter.
• Bake cake for 20 to 25 minutes or until toothpick comes out clean.
• Let cool.
• Cut into squares.
• Enjoy!

CINNAMON-SPICED CARAMEL CAKE

Steps:

• For stars:
• Spray inside of 4 star-shaped cookie cutters with nonstick spray. Oil baking sheet; place cutters on sheet. Combine sugar and 2 tablespoons water in heavy small saucepan over low heat. Stir until sugar dissolves. Increase heat; boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes. Immediately pour thin layer of hot syrup inside each cookie cutter. Cool stars completely. Push stars out of cutters; wrap in foil. (Can be made 1 day ahead. Store at room temperature.)
• For syrup:
• Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes. Add 1/2 cup hot water (mixture will bubble up). Stir over low heat until hard bits dissolve. Cool caramel syrup.
• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper; butter paper. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.
• Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks; peel off paper. Turn cakes right side up. Using toothpick, poke holes in tops of cakes. Brush half of caramel syrup over each cake. (Can be made 1 day ahead. Wrap cakes and let stand at room temperature.)
• For frosting:
• Combine all ingredients in large bowl; beat until firm peaks form. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over. Top with second layer. Spread frosting over top and sides. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
• Stand stars upright on cake. Serve cake cold or let stand up to 1 hour at room temperature before serving.

POURED CARAMEL CAKE WITH GINGER CINNAMON STREUSEL AND CREME FRAICHE

Steps:

• For the streusel: Stir together the brown sugar, cinnamon and ginger in a small bowl.
• For the cake: Preheat the oven to 350 degrees F. Butter, then dust twelve 6-ounce ramekins with the streusel mixture. Place the ramekins on a sheet pan.
• Combine the buttermilk and vanilla extract in a liquid measuring cup. Set aside.
• Combine the granulated sugar and lemon zest in the bowl of a stand mixer or a large bowl. Rub the lemon zest into the sugar. Add the flour, baking powder and salt. Beat on low speed until well blended. Add the oil with the mixer running on low speed; once that is evenly distributed, add the butter a tablespoon at a time, beating until fully incorporated. The mixture will have the consistency of coarse sand.
• Add the eggs one at a time, beating well after each addition. Stop to scrape down the bowl. On medium speed, gradually add the buttermilk mixture, mixing until the batter just comes together. Do not overmix.
• Spoon the batter into the prepared ramekins halfway, then sprinkle about 2 teaspoons streusel evenly on the batter in each. Spoon more batter on top to fill each ramekin three-quarters of the way. Use a table knife or skewer to gently swirl the streusel into the batter, as though you were making a marble cake. Bake until a tester inserted in the center of the ramekins comes out clean, about 30 minutes. Transfer the sheet pan to a wire rack; let the cakes cool completely.
• For the quick creme fraiche: Stir the heavy cream, sour cream and salt together in a small bowl. Set aside.
• For the caramel sauce: Meanwhile, mix the granulated sugar, lemon juice and salt in a deep saucepan and place on medium heat. Have a pastry brush and a small bowl of water nearby to wash the sides of the pan of any granules of sugar. When the sugar starts to brown, swirl the pan to ensure even browning. Once the sugar is amber in color, pour in the bourbon (step back, because there will be sputtering). Add the butter in 4 pieces. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving.
• Turn the cakes out of the ramekins. To serve, place a cake on a serving plate. Spoon the caramel over the cake with a dollop of "creme fraiche." Garnish with the crystallized ginger.

ARLENE'S CARAMEL & STREUSEL COFFEE CAKE

Steps:

• 1. Preheat oven to 350. (I use the convection setting which takes off about 10 minutes baking time). Spray a 9x13-glass(must be glass) baking pan with cooking spray. Add first 5 ingredients to mixer in order given. Beat exactly 8 minutes at medium speed. Add butter and vanilla extract. Pour the batter into oiled pan. Sprinkle the streusel mix over top. Take a knife (I use a chop stick...it works great) and swirl the streusel throughout making sure to go only about 1" deep into the batter by making "S" swirls, and then drizzle the caramel topping over this.
• 2. Bake @350 on middle rack for 40-45 minutes, or until toothpick inserted in the middle comes out clean. After removing from oven, let sit on wire rack for a few minutes.
• 3. For the glaze Warm the milk/cream. Whip cream cheese, adding milk/cream, butter/butter extract and powdered sugar, mixing well to blend. Add vanilla and stir until smooth and creamy.
• 4. While cake is still quite warm, drizzle with Glaze, then cool completely on rack

SOUR CREAM COFFEE CAKE WITH CINNAMON STREUSEL

Steps:

• In a medium bowl stir together the sugars, cinnamon, salt, and melted butter and flour until well combined. Set aside. (Mixture should look like wet sand with big and small chunks)
• Preheat your oven to 350 degrees F. Grease a 9×13 inch glass baking dish with nonstick spray or rub with butter.
• In a medium bowl combine the eggs, 1 cup of the sour cream and the vanilla.
• Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, baking soda and salt on low speed for about 30 seconds.
• Add the 12 tablespoons butter and the remaining ½ cup remaining sour cream and mix on low until dry ingredients are moistened, about 1 1/2 minutes. Increase the speed to medium and mix until batter comes together, about 20 to 30 seconds. Lower the speed to medium-low and slowly add the egg and sour cream mixture, in 3 additions, beating for 20 seconds and scraping the bowl after each addition. Increase the speed to medium-high and beat until the batter is light and fluffy, about 1 more minute.
• Spread 2 cups of batter into the bottom of your prepared pan. Sprinkle about 1 1/4 cups of streusel evenly over the top. Spread another 2 cups of the batter on top and spread it around as best you can. Sprinkle with another 1/14 cups of the streusel.
• Spread the remaining batter on top as evenly as you can and finish off with the remaining streusel (I know it might seem like a lot, but trust me it's going to be amazing!).
• Bake 50 to 60 minutes, or until the cake feels firm to the touch and a skewer inserted in the center comes out clean. Let the cake cool on a wire rack for about 10-12 minutes before drizzling with icing.
• In a medium bowl, combine the butter, powdered sugar, vanilla, salt and half & half. Whisk together until smooth. Drizzle over the top of the warm coffee cake.