EASY OVERNIGHT COFFEE CAKE
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
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).
MAKE-AHEAD COFFEE CAKE
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
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.
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
CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
OVERNIGHT COFFEE CAKE SWIRL
This is truly an early morning delight. Invite a friend and serve it with coffee or tea. Prep time doesn't include overnight in refrigerator.
Provided by teresas
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour 9-inch round or 8-inch square pan.
- In small bowl, combine all cake ingredients.
- Blend at low speed until moistened; beat 2 minutes at medium speed.
- Pour batter into greased and floured pan.
- In small bowl, combine all topping ingredients; blend well.
- Sprinkle over batter.
- Cover; refrigerate overnight.
- Heat oven to 350°F
- Uncover coffee cake.
- Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
- Serve warm.
- *Tip -- to substitute for buttermilk, use 1 1/2 tsps vinegar or lemon juice plus milk to make 1/2 cup.
Nutrition Facts : Calories 249.9, Fat 11.6, SaturatedFat 2.8, Cholesterol 23.9, Sodium 254.6, Carbohydrate 33.7, Fiber 0.8, Sugar 20.6, Protein 3.7
CINNAMON ROLL SWIRL COFFEE CAKE
A 9x13-inch cake that tastes like a cinnamon roll.
Provided by djrecon
Categories Desserts Cakes Coffee Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
- Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 41.8 g, Cholesterol 47.5 mg, Fat 12.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 123.5 mg, Sugar 28.5 g
OVERNIGHT COFFEE CAKE
It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota.
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 266 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 171mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
WEIGHT WATCHERS APPLE SWIRL COFFEE CAKE
Given to me by WW leader. Good lowfat, low point desert. Sorry I don't remember how long this takes to bake. One serving is 3 points.
Provided by Baby Chevelle
Categories Breads
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- Blend sugar and cinnamon in a small bowl, set aside.
- Spray 10 inch tube or bunt pan with non stick spray.
- Dust pan with the sugar, cinnamon mixture.
- Blend cake mix, applesauce and egg beaters, and pour into pan.
- Bake.
Nutrition Facts : Calories 171.1, Fat 3.8, SaturatedFat 0.6, Cholesterol 0.6, Sodium 217.4, Carbohydrate 33.6, Fiber 0.8, Sugar 17, Protein 1.5
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.
COFFEE SWIRL CAKE
Kick back and enjoy a cup of joe alongside a slice of moist, coffee-swirled coffee cake.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
- Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 24 g, TransFat 1/2 g
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