Time 1h25m Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
Time 1h Yield One 9-inch cake Number Of Ingredients 14 Steps:
Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside. Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture. Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake. Bake cake until lightly golden, about 45 minutes. Cool completely before serving.
Time 1h25m Yield 1 loaf (16 slices). Number Of Ingredients 17 Steps:
In a bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt. In another bowl, whisk the egg, orange juice, butter and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. , Transfer half of the batter to a greased 9x5-in. loaf pan. Sprinkle with half of the streusel; repeat layers. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Time 55m Yield 1 cake Number Of Ingredients 15 Steps:
Preheat oven to 357°F Spray a 9.5" springform pan. Set aside. Combine flour, sugar, salt, baking powder, cinnamon in a mixer bowl. Add eggs, and beat on medium speed. Add milk, oil, vanilla and beat until smooth. Pour batter into prepared pan. Spoon the strawberry jam over the batter. Use a knife or spatula to make shallow swirls to ripple the jam into the cake batter. To make streusel topping: Put all the ingredients into a medium bowl and use your fingers to pinch it all together until you get coarse crumbs. Sprinkle all over the cake. Bake uncovered for 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before removing the sides of the pan. Cool completely and slice.
Time 1h Yield 8 servings Number Of Ingredients 11 Steps:
Heat oven to 375 degrees with a rack in the upper third. Line a baking sheet with parchment paper. Place strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop. Place the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine. Using the large holes of a box grater, grate the butter into the bowl, then toss until mixture resembles oatmeal. Alternatively, pulse all the dry ingredients together in a food processor. Cube the butter, add to the processor, and pulse until the mixture looks like oatmeal. Transfer mixture to a large bowl. Add strawberries and toss well. In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Using your hands, knead and press the dough a few times while it’s still in the bowl until the dough just holds together. Dump the dough out onto the prepared sheet pan. Pat the dough into a round loaf about 8 inches in diameter. Using a sharp knife, deeply score the loaf into 8 wedges (but don’t cut all the way through). Brush the loaf all over with buttermilk and sprinkle generously with sugar. Bake until golden brown, 25 to 35 minutes. Let cool slightly. Cut or break into wedges and serve warm with butter and clotted cream.
Time 1h15m Yield 20 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans. Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.
More about “strawberry streusel loaf recipes”
Time 1h5m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350°F Grease a 9 x 5-inch loaf pan. STREUSEL: Blend walnuts, sugar, cinnamon and shortening until crumbly; reserve. LOAF: Stir brown sugar with oil until combined. Beat in eggs, evaporated milk and vanilla untl smooth. In a separate bowl, mix flour with baking powder, cinnamon, baking soda and salt. Add the flour mixture to the milk mixture; stir until moistened. Fold in strawberries. Spread the loaf batter into prepared loaf pan. Sprinkle with streusel mix. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes. Remove from pan to a wire rack to cool for 1 hour. Scoop up and replace any fallen streusel. Serve warm or at room temperature.
