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Streuselkuchen (Crumb Cake)
Topping: for topping, mix sugars, cinnamon and flour.
Cut in butter until mixture is crumbly.
Cake: to make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
Place milk and butter in a sauce pan and heat until very warm 120 to 130 degrees f.
Gradually add to dry ingredients; beat 2 minutes.
Beat in egg and 1 cup flour.
Beat on high speed for 2 minutes.
Stir in enough flour to make a soft but stiff batter.
Spread batter into a well-greased 9-inch square cake pan.
Sprinkle with topping.
Let rise in a warm place until double in bulk, about 1 1/2 hours.
Bake at 350 degrees fahrenheit about 45 minutes or until done.
Streusel Pound Cake Cp
If you are using a 3-quart crockpot, it is recommended that a 2 pounds coffee can be used.
It is suggested for a larger crockpot, 5-quart, a 9-cup bundt pan or a 3 pounds Coffee can.
Mix pound cake according to package instructions.
Pour half of batter into well-greased and flour coffee, whichever size you are using.
Combine streusel ingredients and sprinkle half over the cake batter.
Add remaining batter and top with the rest of the streusel.
Place can or pan in crockpot.
Cover top of can with 8 paper towels.
Cover and bake on high for 3 to 4 hours.
If using the bundt pan , bake for 2 to 3 hours.
From rival crockpot manual.
Streusel Pound Cake - Crockpot
Mix cake mix according to package directions.
Pour batter into well greased and floured 2 pound coffee tin.
Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter.
Place can in crockpot.
Cover top of can with 8 layers of paper towels.
Cover pot and bake on high 3 to 4 hours.
Streusel Plum Cake
Grease 8″ square cake pan, 9″ pie plate or springform pan.
Beat egg white in a small bowl and set aside.
In large bowl, cream together margarine, sugar and egg yolk until fluffy.
Combine flour and baking powder, beat into egg mixture alternately with milk.
Fold beaten egg white into batter.
Turn into prepared pan.
Halve plums or slice peach, apple, pear, nectarine and arrange over top.
Streusel topping: in a small bowl, combine brown sugar, margarine and cinnamon.
Mix well and sprinkle over fruit.
Bake at 350 fahrenheit for about 35 minutes or until top is golden and toothpick inserted into cake comes out clean.
Time depends on thickness of batter.
Glaze: combine icing sugar, milk and vanilla.
Mix well.
Drizzle over cake.
My notes: original recipe halved makes 5 servings, but it tasted so good warm that we only cut 4 servings.
Warmed up in microwave for the second meal.
Use extra fruit fresh or canned to make 6 servings.
Would be nice served at a brunch - moist but not too sweet.
Tested with fresh nectarines!
Recipe, one serving 288 calories, 8 grams fat, 56 mg cholesterol, 109 mg sodium, 4 grams protein, 50 grams carbohydrate.
Strawberry-Rhubarb Courting Cake
To Make Cake:
Preheat oven to 350f.
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Line bottoms with parchment.
Using electric mixer, beat butter until light.
Add 1 cup plus 2 tablespoons sugar and beat until fluffy.
Beat in eggs 1 at a time.
Beat in 2 teaspoons vanilla.
Sift flour, baking powder, 1 teaspoon nutmeg and salt into medium bowl.
Fold into butter mixture.
Gently mix in milk.
Divide batter between prepared pans.
Bake cakes until firm to touch about 30 minutes.
Cool cakes in pans on racks 15 minutes.
Turn out cakes onto racks and cool completely.
Split each cake into 2 layers, using serrated knife.
Combine cream, 6 tablespoons sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg in bowl.
Beat to stiff peaks.
Place 1 cake layer, cut side up, on platter.
Spread with 3/4 cup compote, then 1 cup cream.
Repeat layering with 2 more cake layers, compote and cream.
Top with last cake layer, cut side down.
Cover cake and chill 1 hour.
Can be prepared 6 hours ahead.
Keep refrigerated.
Dust with powdered sugar.
Arrange berries atop cake.
Serve, spooning some of remaining compote over each slice.
To Make Compote:
Combine rhubarb, sugar and water in heavy medium saucepan.
Bring just to boil.
Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes.
Remove from heat; mix in berries, vanilla and nutmeg.
Chill until cold.
Can be made 1 day ahead.
Keep chilled.
Streusel Cream Cheese Cake
Preheat oven to 350 degrees.
For batter, cream margarine and sugar.
Add eggs and beat well.
Add dry ingredients.
Stir to combine.
Spread 2/3 of batter into flat bottom of springform pan.
Blend cheese filling ingredients.
Spread evenly over batter.
Spread remaining batter on top.
Mix the streusel topping to a coarse crumb texture.
Sprinkle the streusel on top.
Bake for 45 minutes.
Streusel Coffee Cake
Here is a real yummy coffee cake recipe that i got from bon appetit nov.
Preheat oven to 350 degrees.
Grease two 9 x 5 x 3 - inch loaf pans.
Combine first 3 ingredients in a small bowl.
Cut in 1/4 cups 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 electric mixer, cream 3/4 cups 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 cups 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.
Streusel Chocolate Chip Bundt Cake
Preheat oven to 350 degrees fahrenheit to prepare batter, in a large bowl, beat cake mix, pudding mix, oil, eggs, vanilla, and 1 cup water with an electric mixer on medium speed, 2 minutes.
To prepare streusel, in a medium bowl, mix together chocolate chips, walnuts, brown sugar, and cinnamon.
Turn half of batter into a greased and floured 12-cup bundt pan.
Top evenly with half of streusel mixture.
Add remaining batter, then remaining streusel.
Swirl streusel gently through batter with a knife.
Bake 50-60 minutes, or until a cake tester inserted in center comes out clean.
Let cake cool in pan on rack 15-20 minutes, then invert onto a serving plate to cool completely.
Before serving, sprinkle with powdered sugar.
Shared and mm by judi m.
Phelps g.
Phelps1 genie, jphelps nvn.
Strawberry-Glazed Cream Cheese Cake
Position rack in center of oven and preheat to 350 deg.
Lightly butter 9 or 10 inch springform pan.
For crust: combine walnuts, graham crackers crumbs and butter.
Press compactly onto bottom of pan.
For filling: beat cream cheese in large bowl of electric mixer until smooth.
Add eggs, sugar, lemon juice and vanilla and beat thoroughly.
Spoon over crust.
Set pan on baking minutes or 9 inch cake 50 to 55 minutes.
Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.
Remove from oven and let stand at room temperature 15 minutes.
Retain oven temperature at 350 deg.
For topping: combine sour cream, sugar and vanilla and blend well.
Cover and refrigerate.
When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge.
Return to oven and bake 5 minutes longer.
Let cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to 3 days.
For glaze: several hours before serving, wash and hull berries and let dry completely on paper towels.
Combine a little jelly with cornstarch in saucepan and mix well.
Add remaining jelly, cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes.
Cool to lukewarm, stirring occasionally.
Using knife, loosen cake from pan; remove springform.
Arrange berries pointed end up over top of cake.
Spoon glaze over berries, allowing some to drip down sides of cake.
Return to refrigerator until the glaze is set.
Strawberry-Filled Chocolate Cake Hearts
Preheat oven to 325 degrees.
Line a 15 x 10-inch jelly roll pan with aluminum foil, allowing foil to extend beyond ends of pan.
Coat foil with nonstick cooking spray; dust with 1 tablespoon flour and set aside.
Combine 3/4 cup flour, 1/4 cup plus 2 teaspoons sugar, cocoa, baking powder, baking soda and salt in a bowl; stir well.
Make a well in the center of the mixture.
Combine water, oil and vanilla; add to dry ingredients, stirring until blended.
Set aside.
Beat egg whites in a large bowl until foamy.
Add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold 1/3 of egg white mixture into chocolate mixture.
Carefully fold in remaining egg whites and 1/4 cup flour.
Spoon batter into prepared pan, spreading evenly to the sides of the pan.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 30 minutes.
Invert pan onto a baking sheet; remove pan, and carefully peel foil away from cake.
Cut cake into 28 hearts, using a 2 1/2-inch heart-shaped cookie cutter; discard remaining cake.
Sprinkle hearts with powdered sugar; set aside.
Combine sliced strawberries and remaining 2 teaspoons sugar in a small bowl; toss well.
Spoon about 1 tablespoon chocolate-orange sauce onto a dessert plate; top with a chocolate cake heart, 2 tablespoons sliced strawberries, and another cake heart.
Repeat procedure with remaining ingredients.
152 calories, 3.9g fat, 23% calories from fat.
Strawberry Rum Cake
Cake: mix all together in a large bowl.
Beat for 2 minutes at high speed; for 1 minute at low speed.
Pour into greased and floured 10″ tube pan or bundt pan.
Bake for 60 minutes at 350 degrees.
Cool in pan on cake rack for 20 minutes.
Do not invert on a bottle to cool.
Glaze: combine glaze ingredients and bring to boil over medium heat.
Simmer gently for 3 minutes.
Prick cake with toothpick or tines of a fork and slowly pour small amount of glaze on cake.
Arrange strawberry halves attractively on top of cake.
Pour remaining glaze over strawberries and cake.
Serve at once of refrigerate.
Strawberry Pop Cake
Poke cake all over top with fork.
Mix water, jello and strawberry pop.
Pour over cake.
Frost with dream whip mixture.
Strawberry Sponge Cake
Combine the strawberries and glaze; set aside.
Slice cakes in half lengthwise; place in an ungreased 13×9x2-inch dish.
In a mixing bowl, beat cream cheese and milk until smooth; fold in the whipped topping.
Spread over cakes.
Spoon strawberry mixture over top.
Cover and refrigerate for 30 minutes or until ready to serve.
Spoon into individual serving dishes.
Strawberry Rhubarb Coffee Cake
Filling: in a large saucepan combine rhubarb, strawberries and lemon juice.
Cover and cook over medium heat about 5 minutes.
Combine sugar and cornstarch; stir into saucepan.
Bring to a boil, stirring constantly until thickened; remove from heat and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs.
Beat buttermilk, eggs and vanilla; stir into crumb mixture.
Spread half of the batter evenly into a greased 13″ x 9″ x 2″ baking dish.
Carefully spread filling on top.
Drop remaining batter by tablespoonfuls over filling.
For topping: melt butter in a saucepan over low heat.
Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs.
Sprinkle over batter.
Lay foil on lower rack to catch any juicy fruit spillovers.
Bake at 350 degrees, for 40-45 minutes.
Cool in pan.
Cut into squares.
Strawberry Punch Bowl Cake
Make 2 layer cake.
Cool.
Make pudding as directed on package.
Set in refrigerator.
Cut one layer of cake into small chunks.
Put in punch bowl.
Spread with half of each of the rest of ingredients.
Repeat with other layer of cake and rest of ingredients.
Refrigerate overnight.
Recipe can easily be halved.
Freeze one layer of the cake for future use.
Strawberry Mallow Cake
Preheat oven according to cake mix.
Prepare cake mix according to directions on box.
Set aside.
Line bottom of a 9×13″ pan with marshmallows.
Pour cake batter over marshmallows.
Combine strawberry jello & frozen - thawed - strawberries.
Spoon over batter.
Create a marble look.
Bake until golden brown;cool.
Can be seved withwhipped cream.
Delicious moist cake.
Submitted to hamilton journal news by sharon moore, hamilton oh.
Formatted to mm by dolores mccann.
Strawberry Jello Cake
Mix well all together.
Bake in a 9 x 13″ pan for 45 minutes @ 350 degrees.
When baked, sprinklewith powdered sugar and cool.
Strawberry Meringue Cake
Genoise layer: preheat oven to 350f.
Break eggs into bowl of electric mixer.
Whisk in salt, then sugar.
Place bowl over pan of simmering water.
Whisk until just lukewarm.
Whip by machine until cold and increased in volume, about 4-5 minutes.
Mix cake flour and cornstarch.
Sift over the egg foam in 3 or 4 additions, folding in with a rubber spatula.
Pour batter into buttered and paper-lined 10-inch round pan and level.
Bake about 30 minutes until well-risen, golden and beginning to shrink from sides.
Unmold immediately and cool on a rack.
Divide the cooled genoise into 3 layers with a sharp, serrated knife.
Place 1 layer on a cardboard or platter and moisten with 1/3 of the syrup, using a brush.
Spread with 1/2 the filling.
Repeat with the second layer.
Place the last layer on and moisten with the remaining syrup.
Lemon kirsch syrup: for the syrup, combine water and sugar in a small pan, bring to a boil and cool.
Stir in lemon juice and kirsch.
Strawberry filling: for the filling, reserve 6 of the best strawberries as a decoration.
Rinse, hull and slice the remaining berries.
Place 1/4 of the berries in a saucepan with the sugar and bring to a boil.
Combine lemon juice, kirsch and corn- starch and stir into the strawberry mixture off the heat.
Return to a boil, stirring and cook 2 minutes.
Remove from heat, cool and stir in remaining sliced berries.
Covering meringue: preheat oven to 400f and set rack in the middle level.
Combine egg whites and sugar in bowl of an electric mixer.
Whisk over simmering water until egg whites are hot and sugar is dissolved.
Beat on medium speed until cold and risen in volume, but not dry.
Spread cake with meringue.
Pipe decoration on top of cake, using a pastry bag fitted with a star tube.
Press toasted, sliced almonds against the side of the cake.
Place the cake on a cookie sheet and color the meringue in the oven for about 3-4 minutes.
Remove the cake from the oven and cool.
Decorate with the reserved strawberries.
Strawberry Icebox Cake
*reserve 12 whole and slice & sugar remainder.
Cream butter and sugar, add beaten egg and 1 tsp.
Vanilla; consistency should be pourable but not watery.
Put half the wafer crumbs on bottom of 9″ spring form pan.
Pour half the creamed mixture over the crumb layer.
Add half the berries, next; then half the whipped cream.
Repeat all the layers.
Sprinkle the top with additional crumbs.
Put in freezer for 1 hour before serving or if made ahead, keep frozen until about 1 hour before serving.
Garnish each serving with a whole berry.
If you have no spring form pan you can use a 9″ square baking pan.
Make sure it has at least 1 hour to freeze.
The first piece is difficult to get out.
Strawberry Lemon Bavarian Cake
Make The Shortbread:
In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough.
Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350f.
Oven for 20 to 25 minutes, or until it is golden.
Let the shortbread cool and chill it in the pan for 15 minutes.
Make The Bavarian:
In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute.
Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water do not add ice, and stir the mixture until it is just cool but still liquid.
In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
Pour the bavarian into the springform pan and chill it, covered, for 4 covered and chilled.
Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.