Harvest Streusel Coffee Cake Recipes

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.

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.

Steps:

• Heat oven to 350*.
• Prepare streusel.
• Mix all ingredients until crumbly.
• Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
• Beat on medium speed, scraping bowl occasionally, 2 minutes.
• Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
• Top with remaining batter; sprinkle with remaining streusel.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.

Steps:

• Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
• To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
• Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
• To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
• Separately combine flour, baking powder, baking soda, and salt; mix well.
• Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
• Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
• Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
• Remove cake from oven and cool in pan 15-20 minutes.
• To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.

Steps:

• In a large bowl, sift together the flour, baking powder and salt.
• Add the sugar.
• Blend the 1/4 cup oil into the flour and sugar mixture until it is like cornmeal texture.
• In another bowl, combine the egg, milk and vanilla.
• Add to the flour mixture. Stir only enough to mix.
• Pour 1/2 mixture in a greased 8" pan.
• Combine the streusel ingredients, and sprinkle 1/2 of the streusel on the cake batter.
• Add remaining batter on top, and sprinkle with the other 1/2 streusel.
• Bake in a 350 degree oven for 25 minutes.
• You may drizzle with a thin powdered sugar icing, if desired.

Steps:

• Preheat oven to 325. Butter a Bundt pan.
• In medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
• Combine butter and sugar in large mixing bowl and beat until fluffy.
• Add eggs, one at a time, beating after each.
• Blend in sour cream and vanilla.
• Gradually add dry ingredients and beat well.
• In separate medium bowl, combine brown sugar, nuts and cinnamon.
• Turn 1/3 of cake batter into buttered pan. (Blob it in and spread around evenly with a spatula.).
• Sprinkle with 1/2 of the nut mixture.
• Repeat. (1/3 batter, remaining 1/2 nut mix.).
• Add remaining 1/3 batter to pan and smooth to cover.
• Mix 2 T. vanilla and 2 T. warm water in small bowl and spoon over top of batter.
• Bake 60 to 70 minutes.
• Cool completely before removing from pan.
• Texture will be moist.