Best Buttery Streusel Coffee Cake Recipes

BUTTERY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350.
• Spray two 9-inch square cake pans with cooking spray.
• Mix all dough ingred. together until moist, and beat 1 minute.
• Spread 1/4 of the dough in each pan.
• Mix all filling ingred. together.
• Divide filling in half and sprinkle over dough in each pan.
• Then divide remaining batter between each pan.
• Prepare streusel topping by mixing all ingred. together until crumbly and divide between two pans.
• Bake 30-35 minutes or until a toothpick comes out clean.
• Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency.
• Drizzle the baked cakes while warm.

BUTTERY CINNAMON STREUSEL COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 9 X13 cake pan, set aside.
• 2. Sift together flour, baking powder and salt and set aside. Beat egg whites until stiff peaks have formed and set aside.
• 3. Cream butter and sugar until light and fluffy. Add flour mixture and milk alternately, mixing well after each addition. Be very careful not to over beat. Stir in vanilla.
• 4. With a wooden spoon or rubber spatula, fold in beaten egg whites. NOTE: Batter will be stiff, but will thin out once egg whites are stirred in.
• 5. Spread batter into prepared pan and sprinkle topping over batter. Sprinkle with nuts.
• 6. Bake for 40 to 50 minutes or until cake tests done. Serve warm.
• 7. FOR THE TOPPING: Place all ingredients except nuts into a bowl. Mix together using a pastry cutter, fork or your fingers until crumbly. If it seems too wet, you can add a little more flour.

BUTTERY RASPBERRY STREUSEL-FILLED COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning).
• Mix together all streusel ingredients; set aside.
• With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
• Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
• Stir in the sour cream; beat until well blended, about 1 minute.
• In a small bowl, sift together the flour, baking soda, baking powder and salt.
• Add to the creamed mixture, beating until blended.
• Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
• Spoon about two-thirds of the cake batter into the prepared baking pan.
• Sprinkle half of the streusel mixture on top.
• Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely).
• Then sprinkle the remaining streusel mixture on top.
• Bake for about 1 hour, or until cake tests done.

OVERNIGHT BUTTERY STREUSEL COFFEE CAKE

Steps:

• Sprinkle sugar and yeast over the warm water and let sit until foamy, about 10 minutes. Meanwhile, in the bowl of a stand mixer fitted with the beater blade, combine flour, 3 tablespoons sugar, and butter. Mix until the ingredients are completely combined (almost creamed). Add the eggs and vanilla, followed by the salt and dissolved yeast. Continue mixing until the ingredients are just-combined. (Dough should be wet and sticky, like a very thick cake batter.) Transfer the dough to a well-greased bowl, cover with plastic wrap and let the dough rest at room temperature for 30 minutes. Transfer the bowl to the refrigerator and chill overnight. Remove the dough from the refrigerator and let sit at room temperature for 45 minutes to one hour. In the meantime, prepare the streusel topping (recipe below). Preheat the oven to 350°. Thoroughly coat a tube pan with nonstick cooking spray. Press the dough (it will be very sticky) evenly into the pan. Top the dough with the streusel mixture. Bake for 40 - 45 minutes, until the streusel is golden and the cake is cooked through. Allow to cool for five minutes, then carefully remove the cake from the tube pan (slip a knife around the edges of the cake and beneath it). Serve warm, with coffee. To reheat, wrap cake or cake slices in aluminum foil and cook in a 300° oven until warmed through. To make the streusel topping, pulse the flour, brown sugar, granulated sugar, and salt in a small food processor. Add the butter and continue to pulse until the mixture forms coarse crumbs. Keep in refrigerator until ready to use. (This can also be done with your hands or a pastry cutter; just as if you were making a pie crust.)