Delicious Overnight Coffee Cake Recipes

Steps:

• Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
• In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Steps:

• Cream butter and add sugar gradually.
• Beat at medium speed until light and fluffy.
• Add eggs one at a time and beat.
• Add sour cream and mix well.
• Combine flour and next 4 ingredients.
• Add to creamed mixture and mix well.
• Pour into greased and floured 13x9 pan.
• Combine brown sugar, pecans and cinnamon.
• Sprinkle evenly over batter.
• Cover and chill 8 hours.
• Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Spray Bundt pan with non-stick spray.
• Layer frozen rolls in pan.
• Melt butter, add cinnamon and pour over frozen dough.
• Mix dry pudding, brown sugar, and nuts.
• Sprinkle over dough.
• Leave out overnight uncovered.
• Bake at 350° for 25 to 30 minutes, watch for browning.
• Invert on plate.
• (Half the recipe and make in a 9-inch cake pan for more classic cinnamon rolls).

Steps:

• Grease and flour a 9"x13" baking dish.
• With an electric mixer, combine the flour, baking powder, baking soda, salt, sugar, 1/2 cup of the dark brown sugar, 1 teaspoon cinnamon, cocoa powder, butter, milk, eggs, and vanilla and beat together well.
• Pour the mixture into the greased dish, then cover with plastic wrap and chill in the refrigerator overnight or for 8 hours.
• When ready to bake the coffee cake, preheat the oven to 350 degrees F.
• Take the remaining brown sugar and cinnamon, the pecans, and cashews (if using) and combine them in a bowl.
• Sprinkle the mixture over the refrigerated batter in the dish and then bake for 30 to 35 minutes or until an inserted knife or toothpick comes out clean.
• Cut into squares and serve immediately while it is warm.

Steps:

• Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish., Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes., Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
• In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.

Steps:

• Grease and flour a 9x13-inch baking pan.
• Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
• Beat eggs and sour cream into butter mixture until smooth.
• Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
• Pour the batter into the prepared baking dish.
• Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
• Cover the baking dish with plastic wrap and chill 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Steps:

• Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
• Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
• Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.
• Topping:.
• Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.