cinnamon streusel

Celebrate fall flavors with this Crumbly Pumpkin Bread from Delish.com.

Crumbly Pumpkin Bread

Cooking spray

c. all-purpose flour

cinnamon

baking soda

baking powder

kosher salt

c. (1 stick) butter, melted

c. sugar

pumpkin purée

sour cream

eggs

pure vanilla extract

c. butter, softened

c. brown sugar

Just made this tonight and it was excellent! Yes, this is my new
 pumpkin bread recipe! Had to use 9x5 loaf because I do not have the 8x4, actually glad I did because it rose nicely and didn't spill over sides. Also couldn't get the parchment to lay flat inside loaf pan, sides kept puckering, so I didn't use it. Still came out lovely! Great recipe!

I wish I had read the comments before I made this. What MESS. It overflowed all over the oven. The pan size is WRONG.

SO good! I only made half the amount of crumble because I always find recipes make too much and I found it was the perfect amount. I also usually cut the sugar on recipes, which I should’ve done because I found it a little too sweet. Will for sure make it again!

https://streaming.hearstdigitalstudios.com/65099597-f2d8-41c4-8159-89a21d4d31f1/video_rover_16x9_1080p_hd_1536345119_50678.mp4

The crumbly topping makes alllll the difference. ​

Meet Your New Favorite Pumpkin Bread

Never use the oven again with grilled Berry Crisp Foil Packs from Delish.com.

Berry Crisp Foil Packs

c. mixed berries (raspberries, blueberries, blackberries)

lemon

c. old-fashioned rolled oats

tbsp. all-purpose flour

pecans

butter,

Vanilla ice cream,

https://streaming.hearstdigitalstudios.com/9c6811c6-841c-4fd4-a036-84659e113d8b/video_rover_16x9_1080p_hd_1528496455_68244.mp4

Berry crisps in foil packs are the best summer dessert.

Get Ready To Use This Foil-Pack Hack All Summer

This Vegan Apple Cake with Cinnamon Streusel will be your new favorite go-to apple recipe! It’s soft, moist, topped with crunchy crumbles, and super simple yet incredibly delicious. The perfect afternoon treat or dessert to serve your family or friends after a scrumptious meal.

The Best Vegan Apple Cake

lbs apples (chopped)

all-purpose

tsp baking powder

½ tsp baking soda

salt

sugar (or other sugar)

milk

tsp pure vanilla extract (optional)

tbsp apple cider vinegar (or lemon juice)

apple sauce (unsweetened* (3.5 ounces))

3.5 oz vegan butter (melted (or sub margarine, coconut oil

cinnamon (optional)

brown sugar (or other sugar)

butter

Preheat oven to 355˚F (180˚C). Lightly grease the sides of a 9-inch springform pan (22 cm) and line the bottom with parchment paper (*as shown in the pics above).

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.

In a measuring jar, whisk together the non-dairy milk, vanilla extract, and lemon juice. Pour the milk mixture into the dry flour mixture. Add the apple sauce and melted vegan butter and stir with a whisk or spatula until just combined.

Transfer the batter into your prepared pan. Spread the chopped apples on top, and gently press them into the dough. (If you use sour apples, you can mix them with a bit of brown sugar beforehand.)

Make the streusel by mixing the flour, cinnamon, sugar, and cold vegan butter pieces into streusel (see step-by-step photos above). Then crumble it over your cake.

Bake in the preheated oven for approx. 45-50 minutes or until a skewer inserted in the center of the cake comes out almost clean (*see notes).

Allow to cool for 20 minutes in the pan. Then remove onto a wire rack and allow to cool completely. Once cool and settled slice and enjoy with vegan ice cream, pecans, vegan caramel sauce, or as it is!

*Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word &quot;metric&quot; right above the ingredient list. Also, make sure to check the step-by-step pictures + tips and tricks for making the perfect apple cake above!

Layers of streusel and cream cheese create a ribbon of flavor that runs through this cake. Perfect to serve to company with coffee.

Cinnamon Cream Cheese Coffee Cake (My Favorite Coffee Cake)

unsalted butter (softened)

sugar

full fat sour cream

vanilla extract

all-purpose flour

light brown sugar, packed

cream cheese (at room temperature)

Preheat the oven to 325°F. Lightly spray a 13x9-inch baking pan with cooking spray.

In the bowl of an electric mixer, combine the butter and sugar. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. In a separate bowl, whisk together the flour, baking leavens and salt. Add the flour mixture to the butter mixture and beat until well combined. Pour half of the batter into the prepared pan.

Combine the cinnamon streusel topping ingredients in a small bowl. Scatter half of the topping over the batter.

Mix together the cream cheese filling ingredients in a medium bowl using an electric mixer. Pour the mixture over the cinnamon-sugar mixture in the pan. Smooth evenly with an offset spatula.

Dollop the remaining cake batter over the cream cheese mixture and spread evenly; cover with remaining cinnamon-sugar mixture.

Bake the cake for 40 minutes, or until a toothpick tester comes out clean. Let the cake cool in the pan on a wire rack. Slice into squares and display on a serving platter.

With layers of moist and sweet cake, and an addictive cinnamon and sugar topping, this Classic Sour Cream Coffee Cake is a bakery-worthy treat. Perfect to pair with coffee or enjoy as dessert.

Classic Sour Cream Coffee Cake

½ cups (339 grams) unsalted butter,

(570 grams) granulated sugar

eggs,

(420 grams) all-purpose flour

(11.25 grams) baking powder

½ teaspoon salt

(170 grams) unsalted butter, melted

½ cups (330 grams) packed light brown sugar

½ cups (210 grams) all-purpose flour

(22.5 grams) cinnamon

(130 grams) powdered sugar, sifted

(15-30 milliliters) milk

(5 milliliters) pure vanilla extract

(5-10 milliliters) lemon juice (optional)

Preheat oven to 350°F. Line a 9&#215;13-inch pan with parchment paper. Allow the butter, eggs and sour cream to come to room temperature.

In a stand mixer, cream the butter and sugar together for several minutes until light and fluffy. Next, add the eggs one at a time beat until well incorporated, scrape down the sides of the bowl as needed.

Then add sour cream and vanilla extract and beat until well incorporated.

In a separate bowl, combine the remaining dry ingredients and slowly add to the batter, beating until incorporated. Then use a spatula and mix by hand until well combined. 

To prepare the streusel, mix the dry ingredients and combine with the melted butter, mix together until well blended. 

Pour half of the batter into the bottom of the pan and spread evenly. Then sprinkle half of the streusel over the batter. Top with remaining batter and streusel.

Bake at 350°F for 55-60 minutes. If the top of the cake is browning too quickly tent with aluminum foil for the last 15-20 minutes of baking. Check the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, then the cake is done. Allow to cool completely or serve slightly warm. 

For the cake

To prepare the glaze, slowly add the liquid ingredients to the powdered sugar and stir until desired consistency is reached. For a thicker glaze, add less liquid. If the glaze is too thin, add additional powdered sugar. Drizzle over finished coffee cake prior to serving. 

For the glaze

Hi, for the streusel - do i just mix all the ingredients together?  Sorry, a noob at making cakes.

I love your recipes. Wish i could come over for a class.

This coffee cake is super delicious and easy to make!! It comes together pretty easily and tastes amazing! It was an absolute hit and I will definitely make it again!

Way too sweet, recommend putting less sugar than the suggested serving

Absolutely delicious coffee cake, I baked this cake last year and loved it. I don’t keep sour cream in my fridge often, but when I do… I think about baking this cake. I’m baking it tomorrow and will use a bit less sugar for the middle layer, no drizzle needed for our taste buds.. it’s sweet enough without it.

Thank you.
The batter could not be spread. The next day the cake was way to dense and dry. I did not overmix at all.

Just made this today, we love it, lot of steps but worth it. I will definitely make it again.

This recipe was awesome! The cake crumb was moist and it wasn’t overly sweet. My entire family loved this coffee cake. My husband said it was by far the best coffee cake he has ever eaten. Thank you for another wonderfully delicious cake.

Everyone loves the crunchy cinnamon streusel topping on muffins and quick breads. This one is made without flour or oats yet gives these muffins the crunch and taste you&#039;d expect from granola.

Gluten Free Blueberry Muffins with Cinnamon Streusel Topping

EGFG gluten free flour blend*

almond flour** ((or more EGFG flour blend))

brown sugar

tsp baking soda

½ tsp xanthan gum

buttermilk ((or yogurt))

cooking oil

blueberries ((fresh or frozen))

coconut

walnuts

Tbsp butter

Tbsp chopped walnuts

pumpkin seeds

Tbsp shredded coconut

½ Tbsp chia seeds

½ Tbsp hemp seeds

Preheat oven to 350°F. Fill muffin pan with paper liners if not using a silicone pan.

In a large bowl combine flours, sugar, baking soda, baking powder, cinnamon, xanthan gum and salt. Whisk to combine.

In a small bowl mix buttermilk, oil and egg. Add to dry ingredients and stir to combine.

Fold in blueberries, nuts and coconut (if using).

Use portion scoop to fill muffin pan.

Generously top each muffin with cinnamon streusel.

Bake in preheated oven 25-27 minutes until nicely browned.

Cool on baking rack for 2 minutes before removing muffins from pan. Transfer to wire rack to cool completely.

This crumbly streusel muffin stuffed with a cinnamon apple filling will have you asking yourself why you haven't made these baked apple fritter muffins before.

Apple Fritter Muffins

unsalted butter, softened

eggs, room temperature

nutmeg

apples, granny smith, peeled

Preheat oven to 425° F and prepare a cupcake pan with muffin liners and cooking spray.

In a small bowl, combine the brown sugar, granulated sugar, flour, cinnamon, and softened butter to create the streusel topping. Use your fingers to push the butter into the dry mixture as you mix. You should form pea-sized pieces of butter/sugar clumps. Set aside.

In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and nutmeg. Set aside.

Mix the muffin batter using a stand mixer fitted with the paddle attachment starting by creaming your butter and sugar together for 3 - 4 minutes or until pale in color. Scrape down the sides every minute to ensure even mixing.

Add the eggs, vanilla, and salt to the mixture and combine.

Fold in the apples and dry ingredients in the bowl with a spatula until no flour clumps remain.

Spoon one heaping tablespoon of batter in each muffin cup then sprinkle a teaspoon of streusel topping in the middle. Repeat with remaining batter, then top each with streusel. Bake for 22 - 25 minutes or until a toothpick inserted in the center comes out clean.

Mix the glaze with a whisk until a thick glue-like paste forms. It will melt into each muffin.

Remove muffins when cooked to a wire cooling rack immediately then glaze while they are hot with a pastry brush. Be sure to cover every side of the muffin for best results. Enjoy!

A fun and interactive apple cinnamon pull-apart bread with a streusel topping! Soft homemade bread layered with cinnamon, apples and streusel!

Apple Streusel Bread

unsalted butter

vanilla

water (about 110 to 115 degrees F)

½ teaspoons active dry yeast (2 packets)

all-purpose flour (divided)

eggs (lightly beaten)

unsalted butter (melted)

apple

walnuts (chopped)

oats

brown sugar (packed)

In a medium saucepan over medium heat, heat butter and milk just until butter is melted. Remove from heat and stir in vanilla. Cool mixture to 115 to 125 degrees F.

Meanwhile, in a small bowl, whisk 2 tablespoons sugar with the warm water until dissolved. Whisk in yeast and let sit 5 to 10 minutes until foamy.

In a large bowl, whisk remaining 6 tablespoons sugar with 4 cups of flour and salt until combined. Add butter-milk mixture, yeast mixture and eggs. Stir with a spatula or wooden spoon until a dough forms.

Add another 1 1/2 cups of flour and continue to stir with a spatula or wooden spoon until a smooth, but rather sticky dough forms (it will be a little stickier and looser than normal; this is OK). Shape dough into a loose ball in bowl; cover bowl with plastic wrap. Place bowl in a warm place and let dough rise 1 to 1 1/2 hours until doubled.

Meanwhile, in a small bowl, whisk sugar, cinnamon and nutmeg for the filling until well combined.

Punch down risen dough. Add remaining 1/4 cup flour and knead into dough, either in the bowl or on a countertop. Let dough rest 5 minutes, covered with a clean kitchen towel. At this point, you can return the dough to the bowl, cover it with plastic wrap and refrigerate it overnight – just let it sit out at room temperature for about 40 minutes the next day before rolling out the dough.

Otherwise, proceed with rolling out the dough. Divide dough into 2 equal-sized pieces. On a lightly floured surface, shape one piece of dough into a rough rectangle. Use a floured rolling pin to roll out dough to a 20-by-12-inch rectangle.

Brush dough with half of the butter, then sprinkle evenly with half of the sugar-cinnamon mixture. Use a pizza cutter or sharp knife to cut dough north to south in 6 even strips. Stack strips on top of each other (if some of the filling falls off, just spoon and smooth it back on top as best as you can). Cut stack into 6 even stacks of squares.

Line two 9-by-5-inch loaf pans with parchment paper, then spray with baking spray or brush with butter. Prop up loaf pan and carefully stack a few squares into pan at a time, tucking a few slices of apple between dough squares as you go (you’ll want to divide the apple evenly between the two loaves).* Unprop loaf pan and cover with a clean kitchen towel while you prepare second loaf the same way with remaining butter, sugar-cinnamon mixture and sliced apples.

*NOTE: Depending on how many apple slices you have/use, you might not be able to use all of the dough between the two loaf pans. You can either use the extra dough to make a third loaf, or just discard it.

Cover both prepared loaves with a clean kitchen towel and let rise 30 to 45 minutes until doubled.

Meanwhile, heat oven to 350 degrees F. In a medium bowl, combine all ingredients for streusel topping except for butter. Using a pastry cutter or your fingers, cut in cold butter until mixture resembles coarse crumbs. Place bowl in fridge until loaves are doubled and ready to bake.

Uncover risen loaves. Sprinkle streusel evenly over tops of loaves. Bake loaves 40 minutes until tops of loaves are a deep golden brown (you want them to be well-baked on top so the center is baked through).

Transfer baked loaves to a cooling rack and let cool 30 minutes in loaf pans. Then, carefully lift loaves out of pans, using parchment paper as handles. Serve warm or room temperature (loaves taste best the day they are made, but they can be stored, covered with plastic wrap and foil, at room temperature up to 3 days).

This bread was so delicious! I only had golden raisins on hand but they worked just fine and tasted great. Thank you, Stephanie, for laying out the baking process in digestible and approachable steps. I can’t wait to make this over and over again.

These Browned Butter Blueberry Cookies feature a rich, nutty browned butter cookie base topped with a sweet and tangy blueberry compote center and a crumbly cinnamon streusel. Perfectly baked to have a soft and tender crumb with bursts of juicy blueberry flavor, these cookies combine decadent textures and vibrant tastes in every bite. They are ideal for anyone looking for a gourmet twist on classic fruit-filled cookies with a homemade touch.

Browned Butter Blueberry Cookies with Blueberry Compote and Streusel Recipe

blueberries (fresh

water

cornstarch

water (for slurry)

unsalted butter (for browning)

egg (room temperature)

egg yolk (room temperature)

unsalted butter (chilled)

Make the Blueberry Compote

In a small saucepan, combine blueberries, granulated sugar, and 1/4 cup water. Stir well and bring to a boil over medium heat. Once boiling, reduce to low heat and let it simmer until blueberries burst and sauce begins to thicken. In a small bowl, whisk together 1 tablespoon cornstarch with 1/3 cup water to make a slurry. Slowly add the slurry to the hot blueberry mixture, stirring constantly until the compote thickens and the cornstarch is fully cooked. Set aside to cool to room temperature, refrigerate to speed up cooling.

Browning the Butter

In a medium saucepan, melt 1 cup unsalted butter over medium heat. Continue cooking, stirring occasionally, as the butter foams, crackles, and turns golden brown with a nutty aroma. Remove from heat and allow to cool to room temperature.

Prepare Dry Ingredients

In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cornstarch, baking powder, salt, and 1 teaspoon cinnamon until evenly combined.

Make the Dough

Using a stand mixer with paddle attachment, beat cooled browned butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar on medium-high speed for about 3 minutes until fluffy. Add the egg and beat on medium speed for 30 seconds; scrape sides and bottom of bowl. Add egg yolk and repeat mixing. Incorporate vanilla extract and mix on low speed until just combined. Gradually add the dry ingredients while mixing on low until the dough comes together with no flour streaks; avoid overmixing.

Shape and Chill the Dough

Using a 4-tablespoon cookie scoop or hands, form dough balls weighing about 4 ounces each. Press a small divot into the center of each dough ball with the back of a spoon. Spoon a portion of the cooled blueberry compote into each divot. Arrange on a baking sheet and refrigerate for at least 2 hours or overnight to firm up and prevent spreading during baking.

Make the Streusel Topping

Just before baking, preheat oven to 350°F (175°C). In a small bowl, whisk together 1/2 cup light brown sugar, 3/4 cup all-purpose flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add 4 tablespoons chilled unsalted butter and use your hands to mix until crumbly and shaggy. This topping can be prepared ahead and stored refrigerated up to 7 days.

Assemble and Bake

Remove chilled cookies from refrigerator. Generously sprinkle the streusel topping on each cookie. Bake in the preheated oven for 10-12 minutes until edges are lightly golden and streusel is set. Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Top 10 cinnamon streusel recipes from across the web

The most viewed cinnamon streusel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crumbly Pumpkin Bread

Berry Crisp Foil Packs

The Best Vegan Apple Cake

Cinnamon Cream Cheese Coffee Cake (...

Classic Sour Cream Coffee Cake

Classic Sour Cream Coffee Cake

Gluten Free Blueberry Muffins with ...

Apple Fritter Muffins

Apple Streusel Bread

Browned Butter Blueberry Cookies wi...

Top 10 cinnamon streusel recipes from across the web

The most viewed cinnamon streusel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crumbly Pumpkin Bread

Berry Crisp Foil Packs

The Best Vegan Apple Cake

Cinnamon Cream Cheese Coffee Cake (...

Classic Sour Cream Coffee Cake

Classic Sour Cream Coffee Cake

Gluten Free Blueberry Muffins with ...

Apple Fritter Muffins

Apple Streusel Bread

Browned Butter Blueberry Cookies wi...

The most viewed cinnamon streusel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine