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.
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.
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
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).
CLASSIC BREAKFAST COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up...As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the topping: Prepare a baking sheet fitted with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13-by-9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, "cream" the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one by one, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk the sour cream until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream. Add the lemon zest. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated.
- Transfer the batter to the greased baking pan and "tap" it lightly on the sides so it falls evenly in the pan and removes any air bubbles. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 22 to 30 minutes. Allow to cool for 30 minutes before serving.
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.
UPSIDE-DOWN COFFEE CAKE
This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. Every time I serve it I get rave reviews!
Provided by Colleen Royal
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 66.5 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 5.6 g, Sodium 326.1 mg, Sugar 46.1 g
EASY OVERNIGHT FRENCH TOAST COFFEE CAKE
A simple, overnight coffee cake with flavors of French toast!
Provided by Danielle
Categories Coffee Cake
Time 9h30m
Yield 14
Number Of Ingredients 15
Steps:
- Combine softened butter, pecans, brown sugar, cinnamon, and nutmeg for topping in a bowl. Put into a generously greased fluted tube pan (such as Bundt®).
- Mix milk, pecans, protein powder, eggs, melted butter, sugar, vanilla, cinnamon, and nutmeg in a bowl until combined.
- Arrange bread slices standing up in the pan. Pour wet ingredients over top. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Remove coffee cake from the refrigerator and uncover.
- Bake coffee cake in the preheated oven for 1 hour. Remove from the oven and let cool for 10 minutes. Invert cake over a wire rack or serving platter and shake gently to release.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 35.8 g, Cholesterol 155.2 mg, Fat 31.7 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 13 g, Sodium 334.8 mg, Sugar 15.7 g
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.
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.
COFFEE CHILI
Make and share this Coffee Chili recipe from Food.com.
Provided by nvermd
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook ground beef, oil, onions, green pepper and garlic until beef is browned.
- Stir in chili powder and cumin.
- Add tomatoes, coffee, water, chilies, salt and pepper.
- Simmer covered 1 hour, then cook an additional hour uncovered.
- Serve over cooked rice.
Nutrition Facts : Calories 320.8, Fat 21.2, SaturatedFat 7.3, Cholesterol 77.1, Sodium 547, Carbohydrate 10.1, Fiber 2.6, Sugar 4.4, Protein 22.9
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OVERNIGHT COFFEE CAKE RECIPE | MYRECIPES
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- Combine first 10 ingredients in a large mixing bowl. Beat at low speed of an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 9" x 13" pan. Cover and chill 8 to 12 hours.
- Combine 1/2 cup brown sugar, pecans, and 1 teaspoon cinnamon; place mixture in an airtight container until you're ready to bake the coffee cake.
- Preheat the oven to 350°. Sprinkle batter with brown sugar mixture. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Serve warm.
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