Overnight Berry Crunch Coffee Cake Recipes

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OVERNIGHT BERRY COFFEE CAKE



Overnight Berry Coffee Cake image

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

2 cups all-purpose flour
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup buttermilk
2/3 cup butter or margarine, melted
2 large eggs, beaten
1 cup fresh or frozen raspberries or blueberries
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped nuts
1 teaspoon ground cinnamon

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 BERRY-CRUNCH COFFEE CAKE



Overnight Berry-Crunch Coffee Cake image

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

2/3 cup butter, softened
1 cup sugar
1 cup packed brown sugar, divided
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon, divided
1 cup sour cream
1/2 cup chopped pecans
1 cup fresh blueberries
1 cup fresh raspberries

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



Overnight Berry Coffee Cake image

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

2 cups flour
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup buttermilk
2/3 cup margarine, melted
2 eggs, beaten
1 cup blueberries (fresh or frozen,thawed and drained if using frozen) or 1 cup raspberries (fresh or frozen,thawed and drained if using frozen)
1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon

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 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.

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

FRESH BERRY COFFEECAKE



Fresh Berry Coffeecake image

You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.

Provided by MECHELLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
⅔ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
¼ cup butter, melted
2 teaspoons vanilla extract
2 eggs
2 cups toasted, chopped pecans
2 teaspoons milk
½ teaspoon vanilla extract
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
  • Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
  • In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
  • Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
  • Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 44.6 g, Cholesterol 49.6 mg, Fat 22.1 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 182.4 mg, Sugar 24.5 g

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Top Asked Questions

How to make blueberry coffee cake with blueberries?
Mix all coffee cake ingredients together EXCEPT the blueberries. (2 cups original bisquick mix, ½ cup milk, 2 tbs sugar, ½ tsp vanilla, 1 egg) Once the batter is well mixed gently fold in the blueberries*. (1 1.2 cups blueberries) Pour into prepared pan and sprinkle streusel evenly over the top. Bake for 18-22 minutes or until golden brown.
What is the best way to make an overnight breakfast cake?
Lemon Blueberry Overnight Breakfast Cake! Make the batter the night before, put it in the fridge and bake it the next morning! Grease a 9x13 baking pan and set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda,sugar and salt. Add in the eggs, buttermilk, lemon juice, lemon zest, butter and vanilla.
What is the best recipe to make a raspberry cake?
Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside. In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
How do you make berries and pecans cake?
In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist. Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.

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