Overnight Buttery Streusel Coffee Cake Recipes

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:

• Preheat oven to 350.
• Spray two 9-inch square cake pans with cooking spray.
• Mix all dough ingred. together until moist, and beat 1 minute.
• Spread 1/4 of the dough in each pan.
• Mix all filling ingred. together.
• Divide filling in half and sprinkle over dough in each pan.
• Then divide remaining batter between each pan.
• Prepare streusel topping by mixing all ingred. together until crumbly and divide between two pans.
• Bake 30-35 minutes or until a toothpick comes out clean.
• Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency.
• Drizzle the baked cakes while warm.

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning).
• Mix together all streusel ingredients; set aside.
• With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
• Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
• Stir in the sour cream; beat until well blended, about 1 minute.
• In a small bowl, sift together the flour, baking soda, baking powder and salt.
• Add to the creamed mixture, beating until blended.
• Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
• Spoon about two-thirds of the cake batter into the prepared baking pan.
• Sprinkle half of the streusel mixture on top.
• Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely).
• Then sprinkle the remaining streusel mixture on top.
• Bake for about 1 hour, or until cake tests done.

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.

Steps:

• Grease bottom only of rectangular pan, 13x9x2inches, with shortening.
• Make streusel topping; set aside.
• Beat sugar and butter in large bowl with electric mixer on medium speed.
• Beat in eggnog, sour cream, rum extract and eggs until blended.
• Stir in flour, baking powder, baking soda and salt.
• Spread in pan.
• Sprinkle streusel topping over batter.
• Cover and refrigerate atleast 8 hours.
• Heat oven to 350*.
• Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool 20 minutes.
• Make eggnog glaze; drizzle over coffee cake.
• For serving, cut into 5 rows by 3 rows.
• Note**To cook immediately reduce bake time to 30-35 minutes.

Steps:

• Combine the blueberries and 2 T flour; toss gently and set aside.
• Combine 1/2 cup butter, 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, and 3/4 cup milk in a large bowl.
• Beat 2 minutes at medium speed with an electric mixer.
• Add egg; beat one minute.
• Fold in blueberries.
• Spread batter evenly in a greased and floured 9-inch square pan.
• Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl; cut int 1/4 cup butter until mixture resembles coarse meal.
• Spread this mixture over the batter.
• Bake at 350°F for 50-65 minutes (reading the reviews and from my own exprience, I believe this requires an extra 15 minutes).