OVERNIGHT LEMON COUNTRY COFFEE CAKE
I have not tried this yet, but am posting for safe keeping. I found this on a bag of Martha White all purpose flour.
Provided by Renee Ferraz
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
- In large bowl, combine butter and sugar; beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add yogurt and lemon peel; beat well.
- Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
- Spread batter in sprayed pan.
- Cover; refrigerate 8 hours or overnight.
- When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
- To prepare topping, in small bowl combine all topping ingredients; mix well.
- Sprinkle topping over coffee cake.
- Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
- Cool 15 mins.
- in small bowl, combine glaze ingredients.
- Drizzle glaze over warm coffee cake.
- Serve warm.
Nutrition Facts : Calories 239.6, Fat 6.5, SaturatedFat 2.5, Cholesterol 31.9, Sodium 214.9, Carbohydrate 41.7, Fiber 0.7, Sugar 24.4, Protein 4.2
OVERNIGHT LEMON COUNTRY COFFEE CAKE
Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 9h10m
Yield 15
Number Of Ingredients 12
Steps:
- Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
- In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
- When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
OVERNIGHT LEMON COUNTRY COFFEE CAKE
Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!
Categories Dessert
Time 9h10m
Yield 15
Number Of Ingredients 12
Steps:
- Spray bottom only of 13x9-inch pan with nonstick cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
- In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
- When ready to bake, let coffee cake stand at room temperature while heating oven to 350ºF. Uncover coffee cake; sprinkle with brown sugar mixture.
- Bake 30 to 40 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes. Serve warm.
Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 45 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 15 Servings, Sodium 220 mg, Sugar 28 g, TransFat 0 g
ISLAND BREEZES COFFEE CAKE
Steps:
- In a small bowl, mix brown sugar, coconut and pudding mix. Place 10 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1 cup pineapple tidbits, 1/3 cup macadamia nuts and 1/4 cup butter. Repeat layers. Cover with plastic wrap and refrigerate overnight., Remove pan from refrigerator about 1-3/4 hours before serving; let rise in a warm place until dough reaches top of pan, about 1 hour., Preheat oven to 350°. Remove plastic wrap. Bake coffee cake 35-40 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate; serve warm.
Nutrition Facts : Calories 406 calories, Fat 18g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 483mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 3g fiber), Protein 7g protein.
LUSCIOUS LEMON COFFEE CAKE
The holidays are a time for special meals, but it's also a season of too little time! That's why this is my favorite coffee cake...year-round. It's so simple to prepare, but it's very flavorful.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.
Nutrition Facts :
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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