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How To make Crumb Topped Jam Coffeecake
TOPPING- 2/3 cup flour, all-purpose
1/2 cup Light brown sugar
packed
1 cup Slivered almonds :
or chopped
blanched almonds 1/2 cup Unsalted butter;1 stick
chilled and cut in 8 pieces CAKE- 2 cups flour, all-purpose
1/2 teaspoon Baking soda
1 teaspoon Baking powder
1/2 cup Unsalted butter room temp
1/2 cup Sugar
1/2 teaspoon Almond extract
2 lg Eggs
1 cup Orange marmalade :
or rasp-
OR raspberry jam 1/2 cup Buttermilk -- room temp
Make the topping: 1. Place all ingredients in a food processor and pulse until the mixture forms curds and holds together when pressed between your fingers. Leave in processor until needed. Make the cake: 1. Heat oven to 350-degrees. 2. BUTTER and FLOUR a 9 x 12 inch baking pan. 3. Measure the FLOUR, BAKING SODA and BAKING POWDER into a mixing bowl and whisk to combine. Set aside. 4. Cream the BUTTER, SUGAR and ALMOND EXtrACT with an electric mixer on medium speed. 5. Add the EGGS (without the shells), one at a time, beating for a minute after each addition. (Don't be alarmed if it looks curdled. 6. Mix in the marmalade or jam on low speed. 7. Mix in half the FLOUR mixture on low speed and beat just until it is incorporated. 8. Add the BUTTERMILK and mix. 9. Add the rest of the FLOUR and beat just until smooth. 10. Spread the batter in the pan, using a spatula to help get an even layer. 11. Sprinkle the topping over the cake and pat gently into the batter with your fingertips. 12. Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the cake starts to pull away from the sides of the pan. 13. Cool the cake in the pan on a rack for 20 to 30 minutes before serving, or, wait until it reaches room temperature.
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Moist Blueberry Coffee Cake | Starbucks Copycat
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Need an easy coffee cake recipe to feed a crowd? This blueberry coffee cake is made with yogurt and has a streusel crumble topping that's to die for!
This recipe can be made with frozen blueberries if you don't have fresh and yes, you can freeze this blueberry coffee cake!
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Delicious Blueberry Coffee Cake with Blueberry Jam Ripple & Blueberry Studded Crumb
There’s something truly magical about a delicious blueberry coffee cake. The blend of sweet and tangy flavors paired with a moist, tender crumb is simply irresistible. Our step-by-step Blueberry Coffee Cake recipe is your key to creating the ultimate indulgence, perfect for baking ahead to ensure lazy weekend mornings or even for special occasions.
You can find the printable recipe here:
Blueberry Coffee Cake with Blueberry Jam Ripple
Prep time: 30 minutes
Cook time: 1hr 35 minutes
Yields: 10 servings
For the blueberry jam:
6 cups blueberries
1 cup sugar
1 lemon juiced
1 teaspoon vanilla
1/2 teaspoon cinnamon
For the blueberry coffee cake:
12 tablespoons salted butter softened
1 cup sugar
3 eggs at room temperature
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons lemon zest
juice of 1 lemon
2 cups all-purpose or gluten-free cup for cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries
1 cup blueberry jam
For the blueberry streusel:
1/2 cup light brown sugar
1/2 cup all-purpose or gluten-free cup-for-cup flour
1 tablespoon lemon zest
1 cup walnuts chopped
4 tablespoons salted butter chopped into chunks
1/2 cup blueberries
For the drizzle:
1 tablespoon lemon juice
1/2 cup powdered sugar
1 tablespoon blueberry jam
For the blueberry jam:
Combine all of the ingredients in a medium-sized pot and cook over medium heat.
Cook for 30-35 mins, until the jam starts to thicken, then cool completely. The jam will thicken more as it cools.
For the blueberry coffee cake:
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy.
Add the eggs, vanilla, sour cream, lemon juice, and zest. Mix to combine.
In a separate bowl whisk all of the dry ingredients together, then add to the wet ingredients in 3 additions, mixing completely after each one.
Add the fresh blueberries and gently fold them into the batter.
Grease a Bundt or tube pan generously with baking spray, then put 1/2 of the batter around the bottom of the pan. Spoon in and spread out the 1 cup of jam. Then layer the second half of the batter on top.
For the blueberry streusel:
Combine all of the streusel ingredients, except the blueberries, in a small bowl. Rub the butter into the sugar, flour, zest, and walnuts with your fingertips. Add the blueberries, toss to combine then spread the streusel across the top of the cake.
Bake for 55-60 mins. When you remove it from the oven, let it cool on a rack for 25-30 mins, and then remove the cake from the pan.
For the drizzle:
Combine the lemon juice and powdered sugar together in a small bowl and whisk to combine. To create a purple drizzle, separate out half the amount of icing into another bowl and add the blueberry jam to it. Whisk to combine. Drizzle on the top of the cake to decorate.
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Martha Stewart Makes Coffee Cakes 3 Ways | Martha Bakes S2E1 Coffee Cakes
If you love coffee cakes as much as Martha does, you'll love learning all three of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, and a streusel cake with a confectioners' sugar glaze.
#CoffeeCake #StreuselCake #CakeRecipes #Dessert #Baking
0:00 Introduction
0:46 Rhubarb Upside-Down Crumb Cake Recipe
7:19 Jam-Filled Crumb-Topped Coffee Cake Muffins
12:33 Ultimate Streusel Cake Recipe
18:46 Confectioners' Sugar Glaze cake topping
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
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Rhubarb Upside-Down Cake -
Jam Filled Coffee Cake Muffins -
Ultimate Streusel Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Coffee Cakes 4 Ways | Martha Bakes S2E1 Coffee Cakes
HOW TO MAKE CRUMBLE | FRUIT CRUMBLE CAKE | STRAWBERRY ???? CRUMBLE | CRUMBLE RECIPE
How to make strawberry crumble cake!
INGREDIENTS
Crumble
500g Plain flour
200g Butter or margarine ( at room temperature but still firm not soft)
200g Sugar
1 Tsp Baking powder
1/4 Tsp salt
1/4 Vial ???? of rum or 1 tsp rum from big bottles
1/2 Tbsp vanilla essence or 1 sachet
2 Eggs
Strawberry Filling
500g Strawberries ????
75g Sugar
1/2 Tsp Cinnamon powder
1 1/2 Tbsp Corn starch
1/2 Tbsp Water
#strawberrycrumble#crumblecake#crumble
Jam Crumb Cake | Center Filled Jam Lemon Cake | Christmas Special
Jam Crumb Cake | Center Filled Jam Lemon Cake | Christmas Special
#jamcrumbcake #lemoncake #christmascake #Christmasspecial #crumbcake
Ingredients
For the crumb toppings
All-Purpose Flour - 1/4 cup
Brown Sugar - 1/4 cup
Cinnamon Powder - 1/2 tsp
Butter - 2 tbsp
For the cake
All -purpose flour - 1 1/4 cup
Butter - 1/4 cup
Sugar - 1/2 cup
Baking powder- 1/2 tsp
Baking Soda - 1/4 tsp
Egg -1
Vanilla Essence- 1 tsp
Milk - 100 ml
Lemon Juice - 2tbsp
Jam - 1 cup
Bake at 175 C for 45 mins in a preheated oven
Easy Dessert - Triple Berry Crumb Cake Recipe
This Berry Crumb Cake has a buttery crunchy crumb topping, a juicy layer of strawberries, blueberries and blackberries and a soft and airy cake. This cake rises beautifully and looks stunning.
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????Ingredients for Berry Crumb Coffee Cake:
1/4 cup light olive oil (70 ml)
3 large eggs, room temp
1 cup granulated sugar (200 gr)
2 cups (260 grams) all-purpose flour
2 1/2 tsp baking powder
1 Tbsp lemon zest from 1 large lemon
1 tsp vanilla
1/3 cup (100ml) club soda
10 oz berries (300 gr or 2 cups)
Berry Cake Easy Topping:
90 gr flour (3/4 cup)
50 gr sugar (1/4 cup)
4 Tbsp (55 grams) unsalted butter, softened
1/4 tsp salt
????MORE FRUIT CAKES:
No-Bake Cheesecake Recipe with Strawberry Topping:
Easy Strawberry Cake with Strawberry Sauce:
Blueberry Lemon Cake Recipe:
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