Delicious Overnight Coffee Cake Food

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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

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

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.

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 SOUR CREAM COFFEE CAKE



Make-Ahead Sour Cream Coffee Cake image

Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.

Provided by It's A New Day

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 8h50m

Yield 15

Number Of Ingredients 12

¾ cup butter, softened
1 cup white sugar
2 eggs
1 (8 ounce) carton sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon

Steps:

  • Grease and flour a 9x13-inch baking pan.
  • Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
  • Beat eggs and sour cream into butter mixture until smooth.
  • Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
  • Pour the batter into the prepared baking dish.
  • Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
  • Cover the baking dish with plastic wrap and chill 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 304 calories, Carbohydrate 38.3 g, Cholesterol 55.9 mg, Fat 15.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 8.3 g, Sodium 271.6 mg, Sugar 24.3 g

DELICIOUS COFFEE CAKE



Delicious Coffee Cake image

Make and share this Delicious Coffee Cake recipe from Food.com.

Provided by talldoc

Categories     Breads

Time 1h

Yield 24 serving(s)

Number Of Ingredients 14

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups apples, chopped
1/2 cup brown sugar
2 tablespoons butter
1 teaspoon cinnamon
1/2 cup nuts, chopped

Steps:

  • Cream shortening and sugar.
  • Add eggs and vanilla.
  • Combine dry ingredients.
  • Add dry ingredients to mixture with sour cream.
  • Fold in apples.
  • Spread into a 9x13 pan.
  • Mix topping ingredients together and spread over the coffee cake.
  • Bake at 350ºF. for 35 to 40 minutes.

TRADITIONAL COFFEE CAKE



Traditional Coffee Cake image

This is a family tradition. Every year my mom makes this cake for Christmas morning. It is great warmed!

Provided by Jolene

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h50m

Yield 12

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
½ cup lukewarm water
1 cup milk, scalded and slightly cooled
3 eggs, lightly beaten
½ cup white sugar
½ teaspoon salt
4 cups all-purpose flour
½ cup butter, melted
1 cup white sugar
3 tablespoons ground cinnamon
½ cup butter, melted

Steps:

  • Dissolve yeast in 1/2 cup lukewarm water.
  • In a large bowl, slowly pour hot milk into the eggs, whisking constantly. Stir in 1/2 cup sugar and salt. Mix in 1/2 cup melted butter. When mixture is room temperature, pour in the dissolved yeast. Add the flour and mix well.
  • Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in volume, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
  • In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter and roll it in cinnamon sugar. Pile loosely into a 10-inch Bundt pan. Cover and let rise again until double in volume, about 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and continue baking until golden brown, about 30 minutes more.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 59.5 g, Cholesterol 88.8 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 10.4 g, Sodium 233.3 mg, Sugar 26.2 g

ULTIMATE COFFEE CAKE (PAULA DEEN)



Ultimate Coffee Cake (Paula Deen) image

This coffee cake is incredibly sinful! I love that you put it together the night before and just bake it off in the morning. So easy and delicious! Prep time does not include letting it rise overnight.

Provided by Foodie Blog Stalker

Categories     Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 5

16 -18 unbaked frozen dinner rolls (I use 14 rolls with a regular size Bundt pan, otherwise it will 'overflow')
1 (3 ounce) package regular butterscotch pudding mix (NOT INSTANT)
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1/2 cup butter, melted

Steps:

  • The night before place frozen rolls in well greased bundt pan.
  • Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
  • To prevent dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature about 8 to 10 hours.
  • Preheat oven to 350 degrees.
  • Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
  • Enjoy!
  • UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!

Nutrition Facts : Calories 979, Fat 36.7, SaturatedFat 13.4, Cholesterol 49.8, Sodium 1369.4, Carbohydrate 138.6, Fiber 5.5, Sugar 30.9, Protein 25.9

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