Coffee Cake Over Night Recipe Breakfast Recipe For Chili

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OVERNIGHT COFFEE CAKE



Overnight Coffee Cake image

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

3/4 cup soft butter
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon

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



Overnight Coffee Cake image

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

1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
TOPPING:
1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, optional

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



Overnight Coffee Cake image

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

⅓ cup butter, softened
½ cup white sugar
¼ cup packed brown sugar
1 egg
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ cup buttermilk
¼ cup packed brown sugar
¼ cup finely chopped walnuts
¼ teaspoon ground cinnamon

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



Easy Overnight Coffee Cake image

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

20 frozen dough rolls (ie. Rhodes)
1/2 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
1 (3 ounce) box of non-instant vanilla pudding mix
1/2 cup walnuts (optional) or 1/2 cup pecans (optional)
2 teaspoons cinnamon

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



Classic Breakfast Coffee Cake image

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

1 cup walnuts, coarsely chopped
2/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon kosher salt
5 tablespoons butter, melted
1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sour cream
Zest of 1 lemon

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



Overnight Crunch Coffee Cake image

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

2/3 cup butter, softened
1 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup brown sugar, firmly packed
1/2 cup pecans, chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

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



Upside-Down Coffee Cake image

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

½ cup butter
2 cups light brown sugar
3 cups fresh peaches, pitted and sliced
⅔ cup margarine
1 ⅓ cups white sugar
4 eggs
2 teaspoons vanilla extract
1 ⅓ cups milk
3 ⅓ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon

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



Easy Overnight French Toast Coffee Cake image

A simple, overnight coffee cake with flavors of French toast!

Provided by Danielle

Categories     Coffee Cake

Time 9h30m

Yield 14

Number Of Ingredients 15

1 cup unsalted butter, softened
1 cup chopped toasted pecans
⅔ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups 2% milk
1 cup chopped toasted pecans
½ cup vanilla protein powder
8 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon white sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (16 ounce) loaf French bread, cut into 1-inch slices

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



Delicious Overnight Coffee Cake image

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

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup packed dark brown sugar, divided
2 teaspoons ground cinnamon, divided
1/2 teaspoon cocoa powder
3/4 cup butter, melted
1 cup whole milk
2 large eggs
1/4 teaspoon good quality vanilla extract
1/2 cup chopped pecans
3 tablespoons chopped cashews (optional)

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



Make-Ahead Coffee Cake image

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

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

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



Coffee Chili image

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

2 tablespoons oil
2 lbs ground beef
2 cups chopped onions
1/2 cup chopped green pepper
3 cloves garlic, crushed
3 tablespoons chili powder
1 teaspoon cumin
1 (16 ounce) can tomatoes, chopped
2 cups strong coffee
1 cup water
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

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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From pinterest.com


OVERNIGHT BREAKFAST COFFEE CAKE (READY TO POP IN THE OVEN) RECIPE
This delicious coffee cake great for weekends and overnight guests. Prepare the night before, pop in the oven for breakfast, morning brunch or with mid morning coffee. Your guests will be ever so impressed! Recipe Categories . Course. Appetizers (3053) Beverages (2124) Breakfast (2613) Desserts (5746) Dinner (11665) Lunch (6826) Ingredient. Beef (3369) Pasta (1896) …
From recipezazz.com


COFFEE LAYER CAKE (ESPRESSO CAKE) - THE FLAVOR BENDER
2021-07-27 Dissolve the instant coffee granules in the milk, and stir in the vanilla. Set it aside until needed. ¾ cup milk, 4 tsp instant coffee granules, 2 tsp vanilla extract. In a separate bowl, sift the flour and baking powder together and whisk …
From theflavorbender.com


OVERNIGHT COFFEE CAKE | HOW TO MAKE COFFEE CAKE | EASY RECIPE
OVERNIGHT COFFEE CAKE (Southern Living Our Best Quick & Easy Recipes, 1996)Cake Ingredients:2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baki...
From youtube.com


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