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!

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Top Tags

Crumbly Pumpkin Bread

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Top 8 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

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