Freeze Ahead Coffee Cake Food

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

Ingredients

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.

FREEZE-AHEAD COFFEE CAKE

Freeze-Ahead Coffee Cake image

Looking for an easy coffee cake idea? This Freeze-Ahead Coffee Cake Recipe from WomansDay.com is the best.

Categories Food Recipes

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 c. (2 sticks) unsalted butter, at room temperature, plus more for the pan
2 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 c. walnuts, chopped
3/4 c. brown sugar
1/2 tsp. ground cinnamon
1/2 c. raisins
1 c. granulated sugar
3 large eggs
2 tsp. pure vanilla extract
1 c. sour cream

Steps:

Heat oven to 375 degrees F. Butter an angel food cake pan. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl, combine the walnuts, brown sugar, and cinnamon; transfer half to a second bowl and mix in the raisins.
Using an electric mixer, beat the sugar and 2 sticks butter to combine, about 2 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and add the flour mixture, mixing until just combined. Mix in the sour cream until just combined (the batter should be very thick).
Scoop half the batter into the prepared pan, spreading to evenly distribute it, and sprinkle with the walnut mixture. Top with the remaining batter and sprinkle with the remaining topping. Bake for 30 minutes.
Reduce oven temperature to 300 degrees F and bake until a skewer inserted into the cake comes out clean, 20 to 25 minutes more. Let the cake cool completely in the pan.
Un-mold the cake and wrap in plastic. Freeze for up to 3 days. An hour and 15 minutes before serving, let thaw to room temperature. If desired, warm in a 375 degrees F oven.

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

Ingredients

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.

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