Peach Streusel Coffee Cake

Judith Hannemann — Mon, 10 Mar 2014 00:00:00 +0000

If you like Entenmann’s strip danish, you will LOVE this streusel coffee cake. I did peach, but any other flavor will do!

My friend Shirley–who is becoming my baking muse–recently made this coffee cake and absolutely RAVED about it! She made hers with cherry filling and her husband literally devoured it practically in one sitting.

When she says something is a “keeper” you can surely trust that. And this cake certainly proves Shirley right again.

Tastes exactly like Entenmann’s strip danish

When I tasted this cake, the very first thing it reminded me of was Entenmann’s strip danish. In fact, it’s EXACTLY like it! One big difference is, this is way cheaper.

Peach Streusel Coffee Cake

The addition of the yeast gives the cake a danish-like texture. However, you do NOT let this rise like traditional yeast-based coffee cakes. Here, yeast is a texture thing and it gives the cake base body.

Baked in Temp-Tations Old World oblong baker

This cake is made in my Temp-Tations Old World blue ruffled baker. This piece was retired quite a while ago. However, the same size baker in the same pattern–minus the ruffles–is available from Temp-tations.com

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Peach Streusel Coffee Cake

If you like Entenmann’s strip danish, you will LOVE this streusel coffee cake. I did peach, but any other flavor will do!

Prep Time10

Cook Time35

Total Time45

Course: cakes

Cuisine: American

Keyword: coffee cake, peach desserts, streusel topping

Servings: 12

Calories: 175kcal

Author: Judith Hannemann

Ingredients

1 15 oz yellow cake mix
1 .25 oz active dry yeast -or- 2 1/4 tsp active dry yeast
1 cup flour
2 eggs beaten
2/3 cup warm 110-115 degrees F water
5 tbsp butter melted
1 21 oz peach (or ANY flavor) pie filling
2 tbsp sugar
1/2 cup chopped nuts optional

GLAZE

1 cup confectioner's sugar
1 tbsp light corn syrup
1-3 tbsp milk or cream

Instructions

Preheat oven to 375 degrees F. Lightly spray or grease a 13x9-inch oblong baker.
In a large bowl, combine 1 1/2 cups of the cake mix, the flour and the yeast. Stir well.
Add the beaten eggs and the warm water. Stir for 2 minutes.
Pour batter into prepared pan, spreading it out evenly. Top with the pie filling.
In a separate bowl, combine the remaining cake mix and the melted butter to make the streusel--you may have to use a tablespoon or 2 of regular flour here if the mixture looks too "pasty"--mine did. You want a consistency that will break apart into crumbs, and this should be a bit on the dry side but still pliable.
Top the cake batter with the crumbs, making a nice, even layer. Add nuts, if using. Sprinkle with the 2 tbs of sugar.
Bake at 375 degrees F for 30-35 minutes or until crumbs are beginning to get golden brown and a toothpick inserted in the center of the cake comes out clean.
Cool cake completely on a rack.
Mix all glaze ingredients and drizzle over cooled cake.

Nutrition

Peach Streusel Coffee Cake

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Cheese Danish Pizza

Judith Hannemann — Tue, 06 Aug 2013 23:00:00 +0000

Almond Cheese Danish Pizza

A different kind of pizza!! And a platter that doubles as a pizza stone!

I was sent this baking dish/platter by Revol to test, and I am in love!! This is very unusual porcelain; it’s their Basalt line. It looks just like slate, however it has all the properties of their other fine bakeware. The surface is rough just like stone, but don’t let that fool you. It’s totally non-porous and will not absorb any grease. I buttered the the surface of this before I laid the pizza dough on it, and when I cut it, all I saw was crumbs…no grease soaking through.

Revol Basalt Round Porcelain Dish

It doesn’t scratch like stone either. I cut this pizza with a sharp cutter and with a heavy hand too. Not a mark left. It also heats very evenly. The bottom of the crust was nicely browned and cooked all the way through. I’d HIGHLY recommend this baker–it’s very versatile. It can be used as a pizza stone, since it can take heat up to 575 degrees F as any Revol porcelain does. It can also double as a serving platter and as a cheese platter. I have the round, but it is available in rectangular as well. The rectangular style would make a fine cutting board because it’s non-porous and won’t let bacteria grow in any nooks and crannies.

The crust of this sweet pizza is unusual in that I used Greek yogurt. The original dough calls for sour cream, but I wanted to see if I could sub yogurt for it. Since I LOVE Greek yogurt, I just want to use it in everything!

So what better way to test my Revol dish *and* develop a recipe for Chobani®? The experiment was highly successful and delicious to boot.

I love almond-flavored ANYTHING, but if you don’t, feel free to replace the almond extract with vanilla extract or any other flavor. You can leave the nuts off the top and replace it with dollops of any fruit preserve if you want, or even fresh fruit.

Don’t let the long list of ingredients fool you–this is really EASY PEASY!! I used the instant (bread machine) yeast so my instructions are to add that in with the dry ingredients, but if you use ADY, then it must be dissolved in the warm water first.

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Cheese Danish Dessert Pizza

A dessert pizza that tastes like a cheese Danish! Two of the best sweet treats combined into one!

Prep Time30

Cook Time30

Rise Time8

Total Time9

Course: desserts

Cuisine: American

Keyword: cheese danish recipe, dessert pizza, pizza recipes

Servings: 12

Calories: 301kcal

Author: Judith Hannemann

Ingredients

For the Crust:

1/2 cup plain Greek yogurt or sour cream
1/4 cup sugar
1/4 cup butter cut into small cubes
1 pkg active dry yeast or 2 tsp bread machine yeast
1/4 cup warm water 110 degrees F water
1/2 tsp salt
2 cups flour

For the Topping:

8 oz cream cheese or neufchatel cheese, room temp
6 tbsp sugar, divided 1/4 cup + 2 tbsp
1 egg
1 tsp almond extract
1 pinch salt
1/2 cup sliced almonds lightly toasted

For the Icing:

1 cup sifted confectioner's sugar
1 tsp almond extract
2-3 tbsp cream or half and half

Instructions

In a small saucepan, combine the yogurt, sugar and butter. Heat over low heat, stirring occasionally, until butter is melted and ingredients are well combined. Remove from heat and cool to room temperature.
Place cooled yogurt mixture in a medium bowl and add the water, salt, yeast (if instant) and flour. Mix well. Dough will be very soft. Cover and refrigerate overnight. If using ADY, add the warm water and yeast to the bowl FIRST and dissolve yeast. Proceed as above.
Preheat oven to 375 degrees F. Lightly grease Revol Basalt Round Pan or any 12-inch pizza pan.
Punch down dough and turn out on a lightly floured surface. Knead a few times until smooth. Roll out dough in a 14-inch circle. Transfer to prepared pizza pan. Roll up the overhang so it makes a "wall" around the perimeter of the pan, like a pizza crust.
Prepare filling by beating the cream cheese (or Neufchatel), egg, salt and almond extract. Beat well so there are no lumps.
Spread filling in center of crust, up to the "walls." Top with lightly toasted sliced almonds.
Bake at 375 degrees F for 20-25 minutes or until filling is puffy and walls of crust are lightly browned. Remove from oven and cool completely.
For icing, mix confectioner's sugar and extract. Add cream tablespoon by tablespoon until icing is of a thick, but pourable consistency (I used an icing bag with a small round tip, so my icing was a bit stiffer than the usual "liquidy" kind). Drizzle over completely cooled pizza, or use a piping bag with a small round tip.
Serves 12

Nutrition

Cheese Danish Pizza

The post Cheese Danish Pizza appeared first on The Midnight Baker.

yeast coffee cakes Archives - The Midnight Baker

Peach Streusel Coffee Cake

Peach Streusel Coffee Cake

Ingredients

GLAZE

Instructions

Nutrition

Cheese Danish Pizza

Cheese Danish Dessert Pizza

Ingredients

For the Crust:

For the Topping:

For the Icing:

Instructions

Nutrition