OVERNIGHT BLUEBERRY COFFEE CAKE
A make ahead recipe my mother gave me from an old Taste of Home magazine-1995. Notice that you refrigerate the batter, then let it get to room temperature in 30 minutes before baking. If you have celiac disease, zori's review might be helpful to you-- she wrote" dr Schar's gluten-free cake flour + 2tbsp potato starch (it makes gf flour stronger) and corn oil in stead of butter."
Provided by WiGal
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, beat egg, and 1/2 cup sugar.
- Combine flour, baking powder, and salt in medium sized bowl.
- Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
- Stir in melted butter.
- Fold in blueberries.
- Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.
- Cover and refrigerate overnight.
- Next morning, remove from refrigerator and put on counter for 30 minutes.
- Preheat oven to 350 degrees.
- Bake for 30-35 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 174.6, Fat 4.9, SaturatedFat 2.8, Cholesterol 32.1, Sodium 321.2, Carbohydrate 30.2, Fiber 0.9, Sugar 15.6, Protein 3
OVERNIGHT BERRY-CRUNCH COFFEE CAKE
I had some extra blueberries and raspberries after a company dinner, and I was looking for a recipe to use them up. I made some alterations to a coffee cake recipe and came up with this delicious overnight bake. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, sugar and 1/2 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into a greased 13-in. x 9-in. baking dish., Combine the pecans and remaining brown sugar and cinnamon. Sprinkle half of the mixture over batter; layer with berries. Top with remaining batter and sprinkle with remaining pecan mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 325° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts :
OVERNIGHT BERRY COFFEE CAKE
When I have company I don't like to be tied up in the kitchen cooking. This is assembled the night before and it just has to be popped in the oven in the morning.
Provided by Margo59
Categories Breads
Time 1h10m
Yield 16-20 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and salt.
- Set aside.
- In a separate bowl, combine buttermilk, margarine and eggs; add to dry ingredients and mix until well blended.
- Fold in berries.
- Pour into a greased 13 x 9-inch pan.
- Combine topping ingredients and sprinkle over batter.
- Cover and refrigerate overnight.
- The next morning, uncover and bake at 350 degrees for 45-50 minutes or until cake test done with toothpick inserted near center.
- Can be served warm or cooled.
- (Time does not reflect overnight refrigeration time).
Nutrition Facts : Calories 269.6, Fat 11, SaturatedFat 1.8, Cholesterol 27.1, Sodium 293.4, Carbohydrate 40.8, Fiber 1.1, Sugar 27.6, Protein 3.4
OVERNIGHT BERRY COFFEE CAKE
After enjoying a berry coffee cake at a bed-and-breakfast we visited on our honeymoon, I went home and tried to duplicate it. My husband said I was successful!
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done.
Nutrition Facts :
OVERNIGHT BLUEBERRY COFFEE CAKE
This is a great recipe I make when I'm in a hurry to get breakfast on the table. The kids love it when I make something sweet for breakfast, so it's a real treat for them when I serve this. Preparation time does not include the overnight chilling.
Provided by TasteTester
Categories Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter and fold in the berries.
- Pour into a greased 8-inch square baking pan; sprinkle with the remaining sugar. Cover and chill overnight.
- Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees for 30-35 minutes.
Nutrition Facts : Calories 261.9, Fat 7.4, SaturatedFat 4.3, Cholesterol 52.4, Sodium 471.7, Carbohydrate 45.3, Fiber 1.3, Sugar 23.4, Protein 4.4
OVERNIGHT BLUEBERRY COFFEE CAKE
"This cake, made with our own berries, stars at 'welcome to Washington' breakfasts I serve summer company," relates Marion Platt of Sequim, Washington.
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. , Pour into greased 8-in. square baking pan; sprinkle with the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30-35 minutes.
Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 336mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
OVERNIGHT COFFEE CAKE
A great make ahead and bake in the morning coffee cake. Have had this recipe for years, but have no idea where it came from.
Provided by Marie
Categories Breads
Time 1h5m
Yield 1 coffee cake
Number Of Ingredients 12
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.
VERY BERRY COFFEE CAKE
Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia
Provided by Steve P.
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread solid shortening on bottom and sides of a 9-inch square pan.
- Position oven rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar with electric mixer.
- Add eggs one at a time and beat until fluffy.
- Add vanilla and sour cream and mix well.
- Alternately, add flour mixture and milk to batter, beginning and ending with flour.
- Spread half the batter into the prepared pan and smooth the top.
- Spread berries (well drained) on top of batter.
- Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
- For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
- Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
- Cool cake completely (in pan) on wire rack.
- Refrigerate overnight and cut into squares.
- Serve at room temperature.
Nutrition Facts : Calories 269.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 61.5, Sodium 189.8, Carbohydrate 36.8, Fiber 0.6, Sugar 22.4, Protein 3.3
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