OVERNIGHT COFFEE CAKE
When I first got this recipe I thought it would be strange to make this cake, then refrigerate it, and bake the next morning. But it's great. The cake is so moist and delicious. It's wonderful when you have company staying at your house, and it makes a great breakfast with a cup of coffee.
Provided by Amy Posont
Categories Desserts Cakes Coffee Cake Recipes
Time 9h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.3 g, Cholesterol 29.5 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 102.2 mg, Sugar 17.8 g
OVERNIGHT COFFEE CAKE
It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota.
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 266 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 171mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
SUNDAY MORNING COFFEE CAKE
This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.
Nutrition Facts : Calories 236 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 625mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
MAKE-AHEAD SOUR CREAM COFFEE CAKE
Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.
Provided by It's A New Day
Categories Desserts Cakes Holiday Cake Recipes
Time 8h50m
Yield 15
Number Of Ingredients 12
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.
Nutrition Facts : Calories 304 calories, Carbohydrate 38.3 g, Cholesterol 55.9 mg, Fat 15.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 8.3 g, Sodium 271.6 mg, Sugar 24.3 g
OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE
To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Brunch
Time 1h
Yield 15 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 255mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
MAKE-AHEAD COFFEE CAKE
This is a wonderful time-saver because it's assembled the night before. My kids think the nutty topping, sweet glaze and from-scratch cake make it the ultimate treat. -Cindy Harris, San Antonio, Texas
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
NIGHT BEFORE CHRISTMAS COFFEE CAKE
This recipe was given to me by a friend from work. I have not tried it yet. Her emails had tons of cakes listed. I am going to post the interesting sounding ones. The email had a link to the www.northpole.com website where this recipe is From the kitchen of Kay Smittle.
Provided by senseicheryl
Categories Breads
Time 40m
Yield 1 9 x 13 inch pan, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream together sugar and butter. Then add eggs, milk, 1 package of yeast (2 tablespoons bulk yeast) dissolved in 3 tablespoons of warm water, flour, salt and vanilla. Beat all of these ingredients together. Then set dough aside and let it rise, until double in size.
- When your coffee cake dough has risen to double the size (this may take about 2 hours) put it in a 9x13" greased pan and spread with topping.
- To make the topping: Combine sugar, cinnamon, melted butter and nuts (you can use maraschino cherries or candied red and green cherries if you don't like nuts).
- Place in a cold oven and leave it in there overnight to rise.
- The next morning turn oven to 350 degrees and bake for 1/2 hour. Take out and serve warm.
Nutrition Facts : Calories 156.6, Fat 6.1, SaturatedFat 2.9, Cholesterol 28.5, Sodium 152.1, Carbohydrate 23, Fiber 0.9, Sugar 9.9, Protein 3
CRANBERRY UPSIDE-DOWN COFFEE CAKE
Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.
Provided by Marjorita Whyte
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
- In a large bowl, cream together the butter and 3/4 cup 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 sour cream. Pour batter into prepared pan.
- Bake in the preheated oven for 60 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. Serve warm.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 39.4 g, Cholesterol 73.3 mg, Fat 21.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 314.9 mg, Sugar 25.1 g
EASY OVERNIGHT COFFEE CAKE
Pull apart cinnamon rolls that rise overnight. Very easy and yummy! Prep time doesn't include overnight rising.
Provided by NCMQ7436
Categories Breads
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
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).
"NIGHT BEFORE CHRISTMAS" COFFEE CAKE
Make and share this "night Before Christmas" Coffee Cake recipe from Food.com.
Provided by Chef mariajane
Categories Breads
Time 30m
Yield 1 9x13 coffee cake
Number Of Ingredients 13
Steps:
- Cream together sugar and butter. Then add eggs, milk, yeast (dissolved in 3 tablespoons warm water), flour, salt and vanilla. Beat all of these ingredients together. Then set dough aside and let it rise, until double in size.
- When your coffee cake dough has risen to double the size (this may take about 2 hours) put it in a 9x13-inch greased pan and spread wirh topping;.
- Combine sugar, cinnamon, melted butter, nuts and cherries. Now place in a cold oven and leave it in there overnight to rise.
- The next morning turn oven to 350F and bake for 1/2 hour. Take out and serve warm.
- This makes a large coffee cake or you can put the dough in two round pans instead.
Nutrition Facts : Calories 3761.8, Fat 146, SaturatedFat 69.6, Cholesterol 684.2, Sodium 3651, Carbohydrate 552.1, Fiber 21.7, Sugar 238.6, Protein 71.5
DELICIOUS OVERNIGHT COFFEE CAKE
This recipe is based on one I originally got from from the Wolf House Bed and Breakfast on Vancouver Island in British Columbia. It is absolutely delicious!! Wendy Burgess at Wolf House says: "Prepare the batter the night before for a delectable, fresh, and warm coffee cake for breakfast. This is perfect for a sweet wake-up call to overnight guests or anytime you want to treat yourself after sleeping in!" Total time listed does not include chilling overnight.
Provided by Julesong
Categories Breads
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 14
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.
OVERNIGHT CRUNCH COFFEE CAKE
Perfect for an overnight or even for Christmas morning! I love anything I can make the night before for serving in the morning!
Provided by breezermom
Categories Breakfast
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 14
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.
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4/5 (1)Total Time 1 hrCategory BreakfastCalories 300 per serving
- In a large bowl, use an electric mixer to combine the sugar and butter. Mix in the eggs, milk, dissolved yeast in water, and vanilla.
- In a small bowl, combine the sugar, cinnamon, melted butter and nuts (you can use the cherries for a festive look if you don't care for nuts).
- The next morning, remove the dishtowel (don't forget this step!!), turn the oven to 350°F. and bake for 30 minutes. Serve warm.
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