Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Dry the bread in a low oven, when sufficiently dry crush into crumbs. Melt 1/4 pound of the butter in a skillet, and add the bread crumbs. Stir to brown over medium heat. Add 1/4 cup sugar and 1/2 tablespoon cinnamon, stir to keep from sticking. Pat 1/3 of the crumb mixture into a greased pie pan, smoothing down. Spread over this one can of the applesauce, dot with 1/3 of the remaining butter and sprinkle half the remaining sugar and cinnamon. Repeat, then finish with the last third of the crumbs. Dot with last of the butter. Bake at 325 degrees for 45 minutes. Cool, then turn out onto a plate and refrigerate overnight. Before serving coat with whipped topping and garnish with cherries and nuts.
Time 40m Yield 18-24 serving(s) Number Of Ingredients 10 Steps:
Grease and flour bottom of 9 x 13 in cake pan. Pre-heat oven to 350 degrees F. Cream together first 3 ingredients. Add the flour to this and crumb, setting aside 3/4 cup of crumbs for topping. (I find this part easiest to do by hand.) Add the vinegar to the milk, let curdle. Add the vanilla and eggs to the crumb mixture and stir to moisten. Add the milk mixture and stir. Dissolve baking soda in hot water, then add to batter and stir. Batter should be thin and slightly lumpy. Poor in cake pan. Sprinkle reserved crumbs over top of cake. Bake on center rack for 25 - 30 minute. Cut and serve warm or cold - I think it even tastes better the next day!
Number Of Ingredients 21 Steps:
Combine the milk and butter in a microwave safe bowl and heat until butter is melted. In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool. In a small bowl, combine the water and yeast and let foam. When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don’t let it get cold). With a dough hook, mix in the flour. (If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft, about 5 to 10 minutes). Cover and let rise until double in bulk; about 1 to 1½ hours. After rising, punch down and divide in half. Roll out on a large jelly roll pan to fit the length of the pan and almost the width. In a bowl, mix the filling ingredients on medium speed. Spread the filling down the middle of each cake and either fold over the outer halves or cut strips and braid it over the filling…it’s your call. In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly. Sprinkle the streusel equally on top of the two coffee cakes. Cover and let rise another 20 minutes and preheat your oven to 375°F. Bake for 25 to 30 minutes or until golden brown. When cooled, dust with powdered sugar.
Yield Serves 6 Number Of Ingredients 10 Steps:
Preheat oven to 325°F. In a large heavy skillet melt butter over moderate heat and stir in bread crumbs. Cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes. In a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat. Sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown. Pudding may be made 1 day in advance and kept covered and chilled. Reheat pudding in a 325°F. oven before serving. Garnish pudding with whipped cream and additional preserves. Serve pudding warm with whipped cream. To make chunky applesauce: Peel and core apples and cut into 3/4-inch pieces. In a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Applesauce may be made 3 days in advance and kept covered and chilled. Makes about 5 cups.
Time 35m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish. Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping. To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Time 4h55m Yield 16 Number Of Ingredients 12 Steps:
Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer. Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes. Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms. Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight. Combine cream cheese, confectioners’ sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes. Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough. Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk. Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Time 1h15m Yield 18 servings. Number Of Ingredients 24 Steps:
In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.
Yield Makes 5 to 6 servings Number Of Ingredients 7 Steps:
Peel, core and thinly slice the apples. Put into a stainless steel or enamel pan with a little water. Cover and cook gently until soft, then purée. Stir in 1 tablespoon of butter and enough sugar to taste. Melt remaining butter in a frying pan, add breadcrumbs and sugar and stir until golden. Allow to cool. Just before serving, arrange alternate layers of apple purée and crumbs in a serving dish or individual bowls. Finish with a sprinkling of crumbs, decorate with whipped cream and red currant jelly.
More about “danish crumb cake recipes”
Time 2h20m Yield 8 servings Number Of Ingredients 9 Steps:
Cook apples and water in covered saucepan on medium heat 10 to 15 min. or until apples are tender, stirring occasionally. Remove from heat. Mash apples to desired consistency. Add vanilla and 3 Tbsp. sugar; mix well. Cool. Meanwhile, melt butter in large skillet on medium heat. Add bread crumbs, cinnamon and remaining sugar; mix well. Cook 5 to 8 min. or until crumbs are golden brown, stirring constantly. Spread onto baking sheet; cool completely, stirring occasionally. Spoon apple mixture and bread crumb mixture alternately into 12 dessert cups; top with COOL WHIP and jam.
