Carrot Coffee Cake With Poppy Seed Streusel Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
• Combine sugar and cinnamon for filling in a small bowl; set aside.
• Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
• Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
• Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
• Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
• Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
• Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
• Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Steps:

• Preheat oven to 350*F. Grease a Bundt or tube pan.
• In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
• Grind the streusel ingredients in the food processor for 1 minute.
• In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
• Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!

Steps:

• Cream together butter and sugar, then add the egg yolks, mixing well.
• Sift tog dry ingredients and add alternately with buttermilk to the creamed mixture.
• Add poppy seeds and almond extract.
• Beat egg white in a small bowl until stiff peaks form.
• Fold egg white into the batter.
• Bake at 350 degF in a greased and floured 12 cup Bundt Pan for 60 minutes or till cake tests done.
• Cool in pan for 10 minutes, then turn out onto a cooling rack or serving plate.
• Cool and top with a Lemon Glaze or sifted confectioner's sugar.

Steps:

• Soak poppy seed in buttermilk for twenty minutes.
• Cream butter and sugar, add egg yolks, vanilla and beat well.
• In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
• Add the dry ingredients alternately with the buttermilk/poppy mix.
• Beat eggs, fold in the stiffly beaten egg whites
• In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
• Bake one hour at 350 degrees or until toothpick come out clean.

Steps:

• Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
• Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
• Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
• Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
• Stir in the nuts.
• Pour mixture into the prepared baking pan.
• Bake for 1 hour until toothpick inserted in center comes out clean.
• Cool in the pan for 10 minutes on a wire rack.
• Looen the cake from the sides of the pan with a spatula or knife.
• Gently invert the cake onto the rack.
• Cool completely.
• Frost with Coffee Cream Cheese Frosting (or frosting of your choice).

Steps:

• Cream butter, sugar and egg yolks. Soak poppy seeds in buttermilk. Sift dry ingredients ( flour, baking soda, baking powder, and salt). Alternately add buttermilk and dry ingredients to the creamed mixture. Fold in stiffly beaten egg whites flavored with almond. In a small bowl, combine 1/2 cup sugar, 1 Tblsp. cinnamon. Pour half the cake batter into a greased tube pan. Cover with part of the cinnamon sugar mixture. Pour in remaining cake batter and sprinkle with remaining cinnamon sugar mixture. Bake for 1 hour at 350*.

Steps:

• Beat eggs with sugar in a large bowl until very light.
• Beat in oil.
• In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
• Stir flour mixture into egg mixture just until combined.
• Stir in carrots, raisins& pineapple.
• Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
• Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
• Cool for 10 minutes before removing from the pan.

Steps:

• For the Cake: Preheat oven to 350°F. Butter a standard loaf pan (8 by 4 inches) and line with parchment, leaving an overhang on both long sides; butter parchment. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until combined. Beat butter and both sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat 3 minutes more. Add vanilla, carrot juice, and carrots; beat until well combined, about 2 minutes. Reduce speed to low, add flour mixture, then beat in poppy seeds just until combined.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool 20 minutes in pan on a wire rack set inside a baking sheet. Remove cake using parchment, transfer directly to rack, and let cool completely.
• For the Glaze: In a large bowl, whisk together confectioners' sugar and 3 tablespoons lemon juice until smooth, adding more lemon juice, teaspoon at a time, until icing is thick and pourable. Pour glaze over top.
• Sprinkle cake generously with poppy seeds and let glaze set completely, about 30 minutes; transfer to a serving platter. Cake can be stored, covered, at room temperature up to 3 days.