Butterball Coffeecake Recipes

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SIMPLE BUTTERMILK COFFEE CAKE



Simple Buttermilk Coffee Cake image

This coffee cake is a great treat anytime of the day. It's great for breakfast, brunch, or dessert. It's extremely easy to make and will always be a hit at the party!

Provided by Amy

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 ¼ cups all-purpose flour
1 ½ cups white sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ cup butter, room temperature
1 cup buttermilk
2 eggs
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
  • Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 33.1 g, Cholesterol 39.1 mg, Fat 6.7 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 170.8 mg, Sugar 19.6 g

BUTTERMILK COFFEE CAKE



Buttermilk Coffee Cake image

Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
1 teaspoon baking soda
TOPPING:
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.

Nutrition Facts : Calories 226 calories, Fat 11g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY BUTTERMILK COFFEECAKE



Blueberry Buttermilk Coffeecake image

Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.

Provided by BATA

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
  • Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g

OVERNIGHT BUTTERSCOTCH COFFEECAKE



Overnight Butterscotch Coffeecake image

Make and share this Overnight Butterscotch Coffeecake recipe from Food.com.

Provided by Debe6496

Categories     Yeast Breads

Time 40m

Yield 1 bundt pan, 8-10 serving(s)

Number Of Ingredients 6

1 package frozen dinner roll
1 (3 ounce) package instant butterscotch pudding mix
1 cup brown sugar, firmly packed
2 tablespoons cinnamon
1/2 cup butter, melted
1/2 cup pecans

Steps:

  • Layer in a greased bundt cake pan in the following order:.
  • frozen rolls.
  • powdered pudding.
  • brown sugar.
  • cinnamon.
  • melted butter.
  • pecans.
  • Cover the pan with foil topped with a clean towel and allow to sit overnite.
  • Bake in a 350 degree oven for 30 minutes.

Nutrition Facts : Calories 256.9, Fat 16.5, SaturatedFat 7.7, Cholesterol 30.5, Sodium 92.9, Carbohydrate 29.1, Fiber 1.6, Sugar 26.8, Protein 0.8

BUTTERBALL COFFEECAKE



Butterball Coffeecake image

An old family favorite from my childhood. It's quick and easy and straightforward for kids to make. You will need two tubes of inexpensive refrigerated biscuits (not flaky style)- the Zaar lexicon and I couldn't reach an agreement on how to describe this appropriately in the ingredients.

Provided by ktdid

Categories     Breakfast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 4

4 tablespoons butter, melted
3/4 cup sugar
1 teaspoon cinnamon
2 (7 1/2 ounce) refrigerated buttermilk biscuits

Steps:

  • Preheat oven to 375°F Grease a 9 inch cake pan.
  • Mix sugar and cinnamon in a small bowl. Set aside.
  • Open biscuit tubes and separate the biscuits.
  • Dip each biscuit into the melted butter, then roll in the cinnamon sugar.
  • Arrange 15 of the biscuits around the outer edge of the pan, overlapping to make a circle. Overlap the remaining 5 biscuits to fill the center of the pan. Pour any leftover melted butter over the biscuits and sprinkle with any remaining cinnamon sugar.
  • Bake 25-30 minutes. Allow to stand 5 minutes before serving.

Nutrition Facts : Calories 391, Fat 17.3, SaturatedFat 7.3, Cholesterol 20.4, Sodium 838.5, Carbohydrate 56.3, Fiber 1.3, Sugar 30.7, Protein 4.5

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