Time 1h5m Yield 9-12 serving(s) Number Of Ingredients 12 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.
Time 50m Yield 16 Number Of Ingredients 12 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.
Yield 12 Number Of Ingredients 8 Steps:
Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain. In a separate bowl mix cocoa, chopped nuts, and cinnamon together. Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter. Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.
Time 50m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
Mix together the sugar, margarine and eggs. Stir in milk. Add flour, baking powder and salt. In separate bowl mix together the streusel ingredients. Grease and flour a 9x13 pan. Spread half the batter in the pan, sprinkle with half the streusel mix and half the nuts. Add remaining batter and sprinkle with the rest of the streusel mix and nuts. Bake at 375 for 30 minutes. May need to bake longer, so the center is done when a tooth pick inserted comes out clean. I used slivered almonds for the recipe (as seen in the picture).
Time 1h15m Yield 12-14 servings. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Spoon half into a greased 10-in. tube pan., Combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut mixture. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Time 1h20m Yield 9 Number Of Ingredients 15 Steps:
Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, mix all streusel ingredients with fork until crumbly; set aside. In large bowl, mix all coffee cake ingredients with spoon just until flour is moistened. Spread half of the batter in pan. Sprinkle with half of the streusel. Drop remaining batter by spoonfuls over streusel; carefully spread over streusel. Sprinkle with remaining streusel. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
Time 1h55m Yield Makes one 9-inch cake Number Of Ingredients 17 Steps:
Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use. Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans. Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined. Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment. Make the glaze: Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.
Time 1h5m Yield 12 servings. Number Of Ingredients 15 Steps:
In a small bowl, mix walnuts, brown sugar, butter and cinnamon., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
Time 30m Number Of Ingredients 10 Steps:
Heat oven to 375 degrees. Spray the bottom of a 9-inch round cake pan with cooking non stick cooking spray. In medium bowl, stir the Bisquick mix, brown sugar, and cinnamon. Cut in butter, using pastry blender or fork until crumbly; set aside. In a large bowl stir cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel by teaspoons. Spread carefully over streusel. (It helps to wet your fingertips with water for spreading) Don’t spread the batter all the way to the edge because you want the cinnamon sugar on the edges. Sprinkle remaining streusel over top and spread as even as you can. Bake 18-20 minutes or until golden brown. Let stand for a few minutes before serving.
Time 35m Yield 10 Number Of Ingredients 8 Steps:
Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel. Bake 18 to 22 minutes or until golden brown.
More about “streusel nut coffee cake recipes”
Yield Makes 2 Number Of Ingredients 14 Steps:
Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter using fingers or pastry blender until mixture resembles coarse meal. Set streusel mixture aside. Sift flour, baking powder, baking soda and nutmeg into large bowl. Using electronic mixer, cream 3/4 cup butter and 1 1/3 cups sugar together in another large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Fold in dry ingredients alternately with plain yogurt, beginning and ending with dry ingredients. Pour about 1 1/2 cups batter into bottom of each prepared pan. Sprinkle 1/3 cup streusel over each. Sprinkle 1/4 of apple over each. Divide remaining batter, streusel and apple between pans, beginning with batter. Run small sharp knife through batter to create swirl. Bake until golden brown and toothpick inserted into centers comes out clean, about 55 minutes. Cool on rack. Serve warm or at room temperature.
