Easy Overnight Coffee Cake Food

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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.

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 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 :

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).

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

EASY OVERNIGHT COFFEE CAKE



Easy Overnight Coffee Cake image

I've had this recipe so long, I can't remember where I got it. It is a Christmas tradition in our family; prepared on Christmas Eve and popped in the oven Christmas morning. My brother and I started using it many years ago to save my mother from cooking breakfast AND Christmas Dinner as she always had.

Provided by Mary Nichols

Categories     Other Breakfast

Time 10h35m

Number Of Ingredients 7

1 pkg (about 24, uncooked) frozen yeast dinner rolls
1/2 c sugar
1-1/2 tsp cinnamon
1/2 c pecans, chopped
1/2 c brown sugar, light
1-4oz. pkg butterscotch pudding mix, not instant
1 stick butter or margarine, sliced in small squares

Steps:

  • 1. Stir together all ingredients except rolls and butter (or margarine).
  • 2. Place frozen yeast rolls in a bundt pan which has been sprayed with PAM.
  • 3. Add dry ingredients; Being sure ingredients drift down between the rolls.
  • 4. Tuck/scatter evenly sliced butter (or margarine) among rolls and dry ingredients.
  • 5. Cover with a clean towel and set to rise overnight.
  • 6. Bake in a 350 degree oven for 15 minutes.
  • 7. Cover with foil and continue baking for 15 more minutes.
  • 8. Remove from oven, remove foil, let cool 5 to 10 minutes before turning onto plate.

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

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