OVERNIGHT BERRY COFFEE CAKE
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
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 :
VERY BERRY COFFEE CAKE
Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia
Provided by Steve P.
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread solid shortening on bottom and sides of a 9-inch square pan.
- Position oven rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar with electric mixer.
- Add eggs one at a time and beat until fluffy.
- Add vanilla and sour cream and mix well.
- Alternately, add flour mixture and milk to batter, beginning and ending with flour.
- Spread half the batter into the prepared pan and smooth the top.
- Spread berries (well drained) on top of batter.
- Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
- For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
- Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
- Cool cake completely (in pan) on wire rack.
- Refrigerate overnight and cut into squares.
- Serve at room temperature.
Nutrition Facts : Calories 269.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 61.5, Sodium 189.8, Carbohydrate 36.8, Fiber 0.6, Sugar 22.4, Protein 3.3
OVERNIGHT COFFEE CAKE
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
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 CRUNCH COFFEE CAKE
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
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 BERRY-CRUNCH COFFEE CAKE
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
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 :
SPICED BLUEBERRY COFFEE CAKE WITH CORNFLAKE CRUMBS
Cinnamon, ginger and allspice warm up this blueberry coffee cake that gets extra crunch from crispy cereal in its crumb topping.
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the crumb topping: Combine the flour, cornflakes, brown sugar, cinnamon and salt in a medium bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour mixture. Form into small to medium clumps with your fingers. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt and allspice in a large bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour mixture and beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blueberries on top. Spoon the remaining cake batter on top of the berries and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
OVERNIGHT BLUEBERRY COFFEE CAKE
A make ahead recipe my mother gave me from an old Taste of Home magazine-1995. Notice that you refrigerate the batter, then let it get to room temperature in 30 minutes before baking. If you have celiac disease, zori's review might be helpful to you-- she wrote" dr Schar's gluten-free cake flour + 2tbsp potato starch (it makes gf flour stronger) and corn oil in stead of butter."
Provided by WiGal
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, beat egg, and 1/2 cup sugar.
- Combine flour, baking powder, and salt in medium sized bowl.
- Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
- Stir in melted butter.
- Fold in blueberries.
- Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.
- Cover and refrigerate overnight.
- Next morning, remove from refrigerator and put on counter for 30 minutes.
- Preheat oven to 350 degrees.
- Bake for 30-35 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 174.6, Fat 4.9, SaturatedFat 2.8, Cholesterol 32.1, Sodium 321.2, Carbohydrate 30.2, Fiber 0.9, Sugar 15.6, Protein 3
BLUEBERRY-CRUNCH COFFEE CAKE
Make and share this Blueberry-Crunch Coffee Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix together milk and vanilla extract; set aside.
- Preheat oven to 350 degrees; grease 9-inch springform pan.
- Coat inside evenly with flour; tap out excess flour.
- Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
- Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
- With fork, stir in chopped pecans.
- Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
- Beat in eggs, 1 at a time, until blended.
- Continue to beat 2-3 minutes, until light and fluffy.
- In small bowl, mix flour, baking powder and salt.
- With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
- Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
- Scatter frozen blueberries evenly over top.
- Carefully spread remaining batter over berries (batter will just barely cover).
- Crumble remaining Praline Crunch evenly over top.
- Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
- Let cake cool completely in wire pan on wire rack.
- Remove sides and bottom of pan; place cake on platter, top side up.
- Dust top with confectioners' sugar.
Nutrition Facts : Calories 320.9, Fat 16.6, SaturatedFat 8.9, Cholesterol 67, Sodium 181.9, Carbohydrate 39.6, Fiber 1.6, Sugar 19, Protein 4.6
BLUEBERRY CRUNCH COFFEE CAKE
Make and share this Blueberry Crunch Coffee Cake recipe from Food.com.
Provided by fluffernutter
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
- Pour into a greased 9-inch baking pan, then spread the berries over the batter.
- Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
- Bake at 375 degrees for 25 to 35 minutes or until center is set.
Nutrition Facts : Calories 368.3, Fat 10.3, SaturatedFat 3.6, Cholesterol 48.3, Sodium 365.1, Carbohydrate 65.6, Fiber 3.6, Sugar 38.3, Protein 6.4
DELICIOUS OVERNIGHT COFFEE CAKE
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
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.
OVERNIGHT COFFEE CAKE
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
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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