Orange Coffee Cake with Streusel Topping

There is nothing better than having a slice of coffee cake to go with your cup of coffee. I especially love the unique orange flavor in this cake by using fresh slices of oranges and then topped with cinnamon almond Streusel!

Orange Coffee Cake with Streusel Topping

• 150 g butter, soft
• 3 eggs
• 120 g organic cane sugar
• pinch of salt
• 1 tsp vanilla extract
• 100 ml cashew milk or milk of joice
• 250 g white spelt flour
• 1 1/2 tsp baking powder

For the Streusel:

• 80 g white spelt flour
• 60 g ground almonds
• 60 g organic cane sugar
• 1 tsp cinnamon
• 50 g butter, cold, cut into small pieces

• 3 – 4 oranges, cut into segments

-Line a 9×13 inch baking form with parchment paper. Preheat oven to 350 F.

-For the cake batter, whisk butter and sugar, add the eggs one at the time. Whisk in the salt, vanilla extract and milk. Add the flour and baking powder and mix until well combined. Fill into prepared baking dish.

-Place orange segments evenly on top of batter.

-For the Streusel, mix together the almonds, flour and cinnamon. Cut the butter into small pieces and add to the dry ingredients. With your fingers mix until crumbly.

-Put Streusel evenly on top of oranges.

-Bake in preheated oven for about 50 minutes or until golden brown and tester inserted into centre of cake comes out clean.

-Let cool a bit before cutting into squares.

Happy weekend!

Ursula

Advertisement

Banana Chocolate & Peanut Butter Crumble Cake

This crumble cake was amazing! Banana combined with chocolate and peanut butter is just so delicious, plus anything with crumbles is a win here, you’ll definitely have to give it a try!!!

Banana Chocolate & Peanut Butter Crumble Cake

For the Cake:

• 1 cup white spelt flour
• 1/4 cup organic cane sugar
• 1 1/2 tsp baking powder
• pinch of salt
• 1 large egg, room temperature
• 1/4 cup unsweetened cashew milk, or milk of choice, room temperature
• 1/2 cup butter, soft
• 1 1/2 tsp vanilla extract

For the Filling:

• 2 medium ripe bananas
• 1 tbsp lemon juice
• 1/3 cup peanut butter
• 1/3 cup dark chocolate chopped into small pieces or chocolate chips

For the Crumbles:

• 1 1/4 cup oats
• 1/3 cup organic cane sugar
• 1 tsp cinnamon
• 1/4 butter, soft

-Grease a 8×8 inch baking dish, or line it with parchment paper. Preheat oven to 350 F.

–For the Cake, mix together the flour, baking powder and the salt, set aside. In a separate bowl whisk together the butter with the sugar, add the egg. Mix in the vanilla and the milk. Add the flour and stir until well combined. Fill into prepared baking dish.

–For the Filling, cut the banana into thin rounds. Pour the lemon juice on top and stir. Place the bananas evenly over top of cake batter.

-Sprinkle the chocolate on top. With a spoon drizzle the peanut butter on top.

–For the Crumbles, combine all ingredients and with a fork mix together until crumbly. Sprinkle evenly over the banana, chocolate and peanut butter filling.

-Bake in preheated oven for about 40 minutes or until tester inserted into centre of cake comes out clean.

– Let cool completely before cutting into squares.

Have a wonderful weekend!

Ursula

xo

Streusel Cake with Apple Pie Filling

Hello everyone, happy Wednesday!

I’ve made this lovely and delicious cake with yummy homemade apple pie filling and lots of streusel on top!

And of course I used local apples from Crunican Orchards as well as flour from Arva Flour Mills of London Ontario.

 

Streusel Cake with Apple Pie Filling

Cake:

• 2 1/4 cup unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/2 cup butter, soft
• 1 cup sugar or maple syrup
• 1 tsp vanilla extract
• 3 eggs
• 1 cup sour cream

Streusel:

• 40 g unbleached all-purpose flour
• 60 g sugar
• 60 g ground almonds
• 50 g butter, soft

Apple Pie Filling:

• 5 small apples, peeled and chopped
• 2 tsp cinnamon
• 2 tsp lemon juice
• maple syrup to sweeten, if desired

 

For the Apple Pie Filling:

-In a medium saucepan add the chopped apples, lemon juice and cinnamon. Let simmer on low heat until apples are tender. Remove from heat and let cool slightly.

For the Streusel:

-Combine all ingredients and mix until crumbly.

For the Cake:

-In a medium bowl, combine flour, baking powder and salt.

-In a large bowl, cream butter with sugar until well mixed. Add eggs, one at a time, beating well. Stir in dry ingredients alternately with the sour cream. Fill batter into a 24 cm Springform pan, greased and floured. Spread the apple pie filling evenly on to the batter then top with the streusel.

-Bake in preheated 350F oven for about 45 minutes or until golden brown and tester inserted into middle comes out clean.

 

Happy Baking! Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Streusel-Topped Strawberry Galette

Hi everyone! I hope you are having a great weekend!

It is raining like crazy today so we will spend the weekend mostly inside. It has been dry and hot and the rain is very much needed.

We’ve bought a lot of local strawberries which we mostly eat just like that but I also like to make a dessert with it. This recipe for the Streusel-Topped Strawberry Galette is adapted from Canadian Living. It turned out wonderfully and it was so delicious! I definitely will try it with other fruits as well.

 

 

Streusel-Topped Strawberry Galette

Pastry:

• 2 1/2 cup white spelt flour
• 2 tbsp honey
• 1/4 tsp salt
• 3/4 cup cold butter cubed
• 3/4 cup ice water

-In a bowl, mix together flour, honey and salt. Using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with water, mixing with a fork until dough comes together, adding more water if needed. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

Almond Streusel:

• 1/2 cup white spelt flour
• 1/2 cup honey
• 1/4 cup cold butter cubed
• 1/3 cup sliced almonds

-In a bowl mix together flour and honey. Using your fingers, rub in the butter until crumbly. Stir in the almonds, set aside.

Filling:

• 800 g strawberries hulled and halved
• 2/3 cup strawberry jam
• 1/4 cup honey
• 1/4 cup corn starch
• 1/4 cup ground almonds
• 1 egg yolk
• 2 tbsp coarse sugar, optional

-Mix together strawberries, jam, honey and cornstarch, set aside

-On a large piece of parchment paper, roll out dough to about 43 cm circle. Transfer dough with paper to a large baking sheet. Sprinkle dough with ground almonds, leaving a 8 cm border. Scrape strawberry mixture onto almonds.

-Fold over pastry edge. Sprinkle streusel over strawberries.

-Mix egg yolk with 2 tsp of water, brush over pastry. Sprinkle with coarse suger if desired. Bake in 375F/190C preheated oven 50 to 60 minutes, or until golden brown.

Tip: Feel free to use all-purpose flour and sugar, using the same amount.

Beautiful Peonies blooming in our garden!

 

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Cheesecake with Apples and Streusel / Quarkkuchen mit Streusel

In Switzerland you traditionally make a cheesecake using Quark not cream cheese. That is the only way I knew it. The first time I had a New York style cheesecake was when I came to Canada, I did not really like it back then, I found it very “cheese” tasting;) But as with many things, you get used to new flavors and tastes and you start loving it.

I don’t eat so much dairy anymore, also my husband and kids have some problems with dairy, that’s why I haven’t made this in a long time. It’s a recipe from my 1982 Betty Bossi book: Kuchen, Cakes and Torten

This is a very rich, delicious cake. Tastes best after 2 -3 days.

 

Cheesecake with Apples and Streusel

Quarkkuchen mit Streusel

• 250 g butter, soft
• 125 g sugar
• 1 pinch of salt
• 1 tbsp vanilla sugar or vanilla extract
• 2 egg yolks
• 375 g unbleached all-purpose flour
• 1 tbsp baking powder

-Line the bottom of a Springform with parchment paper. Grease the sides.

-In a large bowl stir the butter. Add the sugar, salt and vanilla sugar. Add the egg yolks and mix until lighter in color.

– Mix the flour and baking powder and sift into the butter mixture. Stir until well combined. It will be a soft dough. Refrigerate for 1 hour.

-Take 1/4 of the dough, it will be used as the streusel, and set aside.

-Roll out half of the remaining dough directly on the Springform base. Close the form and use the rest of the dough to form the side crust, all the way to the top.

-Prick the bottom evenly with a fork and refrigerate for another 15 minutes.

 

Quark-filling  

• 3 x 350 g Quark
• 200-250 g sugar
• 1 pk vanilla sugar or 1 tbsp vanilla extract
• 1 lemon, zest and juice
• 2 eggs
• 2 egg whites
• 50 g corn starch

-In a large bowl mix all ingredients together.

• 2-3 apples, peeled and thinly sliced

-layer apples evenly onto prepared crust. Cover with the filling. It will be very full. Cover with streusel (crumble the remaining dough).

-I put the form onto a baking sheet, there was some liquid coming out while baking.

-Bake in preheated oven 350F/180C for about 85 minutes. You might have to cover it with aluminum foil to prevent to much browning. The filling might seem a bit wiggly still, but it will firm up while cooling. Let cool in form, before releasing.

-Dust with some icing sugar.

-Cover and keep in refrigerator for up to 5 days. Make the cake at least 1 day in advance, it will taste even better after a few days.

 

 

*Quark is available in larger grocery stores here in Canada. In 350 g cups. There is only the 0% fat available. If you are in Europe you can get different kinds, use a full fat and lower fat quark in the mix.

*I sweetened the whole cake with only honey, same amount as the sugar.

 

I hope you try this wonderful cake!

Wishing everyone a great weekend!

Ursula

 

 

 

 

 

 

 

 

 

 

 

Raspberry-Streusel-Muffins

Hello, happy weekend everyone!

I’m finally back with writing another recipe. I took a little break because my brother, with his family, were visiting for the last two weeks. The weather was pretty good, we went to Huron Lake for a swim, drove to the St. Jacobs Farmers Market, went Go-Kart driving and played mini-golf. Over the weekend we went to Niagara Falls, which is a three hour drive from home. They went now alone travelling to Ottawa, Montreal and Toronto before they’ll fly back home to Switzerland on Monday.

Our garden is doing very well this year. For now we have a lot of beans, red beets, salad, zucchini, swiss chard and now the first potatoes! Raspberries are done for the season and the following recipe was one of the desserts we’ve made.

 

 

 

Raspberry-Streusel-Muffins

Yields: 14

Ingredients:

• 2 eggs
• 100 g butter, soft
• 175 g coconut sugar or regular sugar
• 2 tsp vanilla sugar or vanilla extract
• 1 pinch salt
• 250 g unbleached all-purpose flour
• 2 tsp baking powder
• 150 ml buttermilk or non-dairy milk
• 200 g raspberries, fresh or frozen

-Separate eggs. Whisk together butter, sugar, egg yolks, vanilla sugar and salt.

-Preheat oven to 350F/180C.

-Whisk egg whites until stiff. Mix together flour and baking powder and fold in alternately with the milk and egg whites, to the butter mix. Gently fold in the raspberries (if using frozen berries you do not need to defrost them).

-Fill into prepared muffin forms, top with streusel if desired. Bake for about 35 minutes or until tester inserted comes out clean.

Tip: Streusel topping is optional but of course delicious! You can use about half or less of this streusel recipe: Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

 

 

 

Huron Lake

 

Niagara Falls:

 

 

 

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

Here is another Streusel cake I’ve made. You can find my Apple-Crumb-Cake here: Apple-Crumb-Cake/ Apfelstreuselkuchen. With all the amazing summer fruits and berries in season now, we just had to have another Streuselkuchen:) This time I used peaches and it was so good. It is not quit the same recipe as the Apple-Crumb-Cake, I think it was even better:)

My kids are having their long summer vacation now, that means we have more time to do things together like baking! These are some of the things my daughter and I’ve created so far;)

Maple-Almond-Buns

Giant Cinnamon Bun Cake

Strawberry-Banana-Pops

 

 

My Peach-Crumble-Cake/Pfirsich-Streuselkuchen

 

Peach-Crumble-Cake

Ingredients:

• 3 eggs
• 120 g honey
• 2 pk vanilla sugar or 2 tbsp vanilla extract
• 100 g butter, soft
• 250 g unbleached all-purpose flour
• 1 tsp baking powder
• 1 pinch salt
• about 600 g peach slices

Streusel:

• 250 g unbleached all-purpose flour
• 120 g honey
• 150 g butter, soft
• 1 pk vanilla sugar or 1 tbsp vanilla extract

-Line a 9×13-inch (23x32cm) baking dish with parchment paper.

-Preheat oven to 350F/180C.

-Cream together eggs, honey, vanilla sugar and butter. Mix together flour, baking powder and salt. Add to wet ingredients, mix well.

-For the Streusel: mix flour, honey, butter and vanilla sugar until crumbly.

-Fill batter into prepared baking dish. Top with peach slices and then cover with the Streusel.

-Bake for 25-30 minutes.

Tip: I’ve used frozen peaches from last summer, just left them to thaw a bit.

 

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

Apple-Crumb-Cake/ Apfelstreuselkuchen

Crumb Cakes or Streuselkuchen can be found in many European Countries. It is believed to be of German Origin. Depending on the Season it can be topped with fruits of you choice. Very popular are plums, cherries or sour cherries. No matter what topping, we truly love it.

 

Apple-Crumb-Cake/Apfelstreuselkuchen

• 175g butter, soft
• 175g sugar
• 4 eggs
• 400g flour
• 3tsp baking powder
• 1,5tsp cinnamon

Topping:

• 1,5kg apples

Streusel:

• 200g flour
• 100g sugar
• 1/2tsp cinnamon
• 150g butter

 

-Preheat oven to 350F/180C.

-Grease a 9×13 baking dish (23x32cm). (That’s the baking dish I used, but it can be larger)

-Whisk butter until foamy. Mix in sugar then add eggs one at a time.

-Mix together flour, cinnamon and baking powder, sift and mix into the wet ingredients.

-Spread into prepared baking dish.

-Peel apples and cut into thin slices. Layer onto the dough.

-For the Streusel: Mix flour, sugar and cinnamon. Add butter in small chunks and mix together until coarse crumbs form. Pour onto apples.

-Bake in preheated 350F/180C oven for about 40-45 minutes or until golden brown.

-Serve dusted with some icing sugar.

–You could add ground nuts to the crumb mix and add raisins to the apples–

 

 

 

Enjoy!