Best 5 Stollen Coffee Cake Recipes
Stollen coffee cake is a beloved German Christmas delicacy with a dense, nutty, buttery crumb and rich fruity flavors. It's usually made with a blend of dried and candied fruits and nuts, and often flavored with warm spices. The cake is often decorated with a snow-like dusting of powdered sugar, an elegant glaze, or even a marzipan layer, making it a true centerpiece for any festive gathering.
Let's cook with our recipes!
STREUSEL COFFEE CAKE
Make and share this Streusel Coffee Cake recipe from Food.com.
Provided by Marlene.
Categories Breads
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350*.
- Prepare streusel.
- Mix all ingredients until crumbly.
- Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
- Beat on medium speed, scraping bowl occasionally, 2 minutes.
- Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
- Top with remaining batter; sprinkle with remaining streusel.
- Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
STOLLEN COFFEE CAKE
Many people eat Stollen during the Christmas holiday. I use the chopped candied fruit that you would use for fruit cake. This coffee cake bakes up light and delicious. You can even prepare it the night before, cover it and then in the morning take the cover off and bake it.
Provided by luvmybge
Categories Quick Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Beat margarine or butter and granulated sugar in a medium mixing bowl with an electric mixer on medium high speed until light and fluffy.
- Add eggs, sour cream, and vanilla; beat until well combined.
- Stir together flour, baking powder, baking soda, and salt.
- Add to butter sugar mixture; beat until combined.
- Stir in raisins and 2/3 cup of fruit cake mix.
- Spread batter evenly into a greased and floured 13x9x2-inch baking pan.
- Stir together brown sugar, cinnamon, pecans, and 1/3 cup of fruit cake mix.
- Sprinkle evenly over batter and pat down.
- Bake in a 350°F oven for 40 to 45 minutes or until toothpick inserted into center comes out clean.
- Serve warm or cooled.
QUICKER STOLLEN
This fast version of this holiday classic is made extra speedy by the use of hot roll mix. It eliminates waiting for the dough to rise and the final resting time.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 40m
Yield 1 loaf.
Number Of Ingredients 14
Steps:
- In a bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in the water, butter, egg, lemon zest and extract to form a soft dough. Turn onto a floured surface. Knead in raisins, candied fruit and almonds, about 5 minutes. Cover and let rest for 5 minutes. , Roll or press dough into a 12x7-in. oval. Fold a long side over to within 1-in. of opposite side; press edge lightly to seal. Place on greased baking sheet; curve ends slightly. Cover and let rise until nearly doubled, about 20-30 minutes. , Bake at 375° for 20 minutes or until golden brown. Cool on wire rack. Combine confectioners' sugar and milk; spread over stollen. Decorate with cherries and almonds if desired.
Nutrition Facts : Calories 251 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 283mg sodium, Carbohydrate 46g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING
Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.
Provided by NicoleMcmom
Categories Coffee Cake
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
- Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
- Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
- Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
- Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
- Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg
TRADITIONAL STOLLEN
This recipe came from my grandmother and was originally written in German. It is one of my favorite treat at the holidays.-Jessie Barnes, Atchison, Kansas
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.
Nutrition Facts : Calories 244 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 75mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Use good quality ingredients: This will make a big difference in the flavor of your coffee cake.
- Don't overmix the batter: Overmixing can make the coffee cake tough. Mix just until the ingredients are combined.
- Let the coffee cake cool completely before frosting it: This will help prevent the frosting from melting.
- Store the coffee cake in an airtight container at room temperature for up to 3 days: You can also freeze the coffee cake for up to 2 months.
Conclusion:
Stollen coffee cake is a delicious and festive treat that is perfect for any occasion. With its rich, buttery flavor and variety of dried fruits and nuts, it is sure to be a hit with everyone who tries it. So next time you are looking for a special breakfast or dessert, give this recipe a try!
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