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
PULL-APART COFFEE CAKE
Refrigerated biscuits are the secret to making a scrumptiously easy coffee cake.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. Separate dough into 10 biscuits. Cut each into quarters.
- In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
- Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 10 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 15 g, TransFat 2 1/2 g
QUICK COFFEE CAKE
This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
- In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
- In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
- Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
- In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.5 g, Cholesterol 28.8 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 20.9 g
SOURDOUGH COFFEE CAKE
One more way to use your starter! Sometimes I skip the topping and just drizzle white frosting over the top.
Provided by AlaskaStephanie
Categories Breads
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine sourdough starter, oil and egg.
- Stir together dry ingredients and add to sourdough mixture.
- Put dough into greased 9 inch square pan.
- Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
- Bake for 35 minutes at 350 degrees.
COFFEE CAKE DOUGH
(Toppings to follow.) This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. Add the topping of your choice from the following recipes 40284, 40283, 40282, 40279, 40270 and the Crumb topping #40276.
Provided by Charlotte J
Categories Breads
Time 55m
Yield 2 9x13 inch coffee cakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Scald milk.
- Stir in sugar, salt and lard.
- Cool to lukewarm.
- Measure water into large warm bowl.
- Sprinkle in yeast, stir until dissolved.
- Stir in milk mixture, egg and half of flour.
- Beat until smooth.
- Add remaining flour to make a stiff batter.
- Cover loosely.
- Keep in cool place for at least 2 hours.
- (Dough may be kept in refrigerator up to 3 days).
- Take 1/2 of the dough and pat dough into a greased 13" x 9-1/2" x 2" pan, pushing dough up pan sides to form a ridge.
- Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276.
- Cover and let rise until doubled (45 to 60 minutes).
- Bake at 375° for 35 minutes or until done.
VALENTINE COFFEE CAKE
With this easy refrigerator dough, you can mix the dough two days ahead and shape the coffee cake the night before baking. First thing in the morning on Valentine's Day, all you need to do is to bake this delicious nut and cinnamon cake and bring it to your still sleeping sweetheart.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 1 heart shaped coffee cake
Number Of Ingredients 14
Steps:
- In a small bowl, combine the milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until the yeast foams. Whisk in the salt and egg. Set aside.
- Measure the flour into a large mixing bowl or into the work bowl of a food processor. Cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour the liquid ingredients over the flour mixture. Mix lightly with a fork or use short pulses if using the food processor, until the flour is just moistened. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
- When you're ready to shape the cake (you can shape the coffee cake, cover, refrigerate overnight, and bake it in the morning; or you can shape it, let it rise, and then bake it), remove the dough from the refrigerator.
- Lightly grease a baking sheet or cover with parchment paper.
- Turn the dough out onto a lightly floured surface and roll it out to make a 15 inch circle about 1/3 inch thick. To fill the cake, brush with the melted butter. Mix the sugar and cinnamon in a small bowl and sprinkle over the dough. Sprinkle with the nuts.
- Roll up jelly roll fashion. Place on the prepared baking sheet. Fold the roll in half so that one half is on top of the other. Seal the open ends together. With a sharp knife, make a cut from the folded end lengthwise down the center of the roll, cutting from the top roll through to the bottom to within 2 inches of the sealed end. In so doing the folded end of the roll will separate out to form the two lobes of a heart shape. Spread out the two sides to expose the filling.
- Let rise, lightly covered, until puffy, about 45 minutes, or cover and refrigerate over night. If refrigerated, remove from the refrigerator 1 hour before baking so that the coffee cake can rise and come to room temperature.
- Preheat the oven to 375°F Bake for 20 to 25 minutes until light brown. Remove and cool on a wire rack.
- In a small bowl, combine the icing ingredients. Drizzle over the warm coffee cake.
- Makes 1 heart shaped coffee cake.
- B. Ojakangas' Great Holiday Baking Book.
Nutrition Facts : Calories 4833.3, Fat 284.6, SaturatedFat 156.2, Cholesterol 849.8, Sodium 1342.2, Carbohydrate 529.1, Fiber 15.9, Sugar 270.9, Protein 58.4
YEASTED COFFEE CAKE
This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 23
Steps:
- In a small bowl, mix together yeast and warm water; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and granulated sugar on medium speed, scraping down the sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
- Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
- In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
- Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, 3 to 4 hours, or refrigerate overnight.
- Make the filling: Place all of the ingredients except egg and cream in a medium bowl and stir until well combined.
- Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Brush edges with egg wash. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 10-by-5-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
- Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
- Preheat oven to 375 degrees. Drape plastic wrap over dough. Let stand in a warm place until doubled in volume, about 1 hour.
- Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 20 to 30 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
REFRIGERATOR COFFEE CAKE
This is a well used and enjoyed recipe in our household. It is prepared the night before and easily prepared for a morning brunch or with mid morning coffee when you have overnight guests. They will be ever so impressed!
Provided by Gerry
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine and mix the topping ingredients with a fork and set aside.
- Grease a 8x8 pan.
- Cream the shortening of choice, sugar and egg together until fluffy.
- Add dry ingredients alternately with the milk.
- Turn batter into prepared pan and sprinkle with spicy topping.
- Cover and place in refrigerator overnight.
- Next morning bake in a 375 degree oven for 30-35 minutes.
- VARIATION: UPSIDE-DOWN COFFEE CAKE.
- Grease a 8x8 pan.
- Add 1/4 cup corn syrup to the spicy topping mixture.
- Spread evenly in the bottom of the pan and cover with Refrigerator Coffee Cake batter.
- Place in fridge overnight.
- Bake as for Refrigerator Coffee Cake.
- Turn up-side down immediately.
- Enjoy.
Nutrition Facts : Calories 320.4, Fat 13, SaturatedFat 3.1, Cholesterol 32.4, Sodium 390.5, Carbohydrate 46.5, Fiber 1.6, Sugar 21.8, Protein 5.8
QUICK AND EASY COFFEE CAKE
Make and share this Quick and Easy Coffee Cake recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
- Cut butter into the dry ingredients with a fork or pastry blender.
- In a separate bowl combine egg with milk; add to flour mixture.
- Stir until mixture is well blended and smooth.
- Spoon into a greased and floured 9-inch layer pan.
- Spread dough evenly.
- Brush top of dough with melted butter.
- Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
- Bake at 400° for 25 to 30 minutes.
- Cut coffee cake in wedges; serve warm from the pan.
Nutrition Facts : Calories 2441.8, Fat 98.4, SaturatedFat 59.4, Cholesterol 457.6, Sodium 2637.6, Carbohydrate 356, Fiber 7.6, Sugar 151, Protein 37.9
QUICK COFFEE CAKE WITH REFRIGERATED DOUGH
Steps:
- In a medium bowl mix all the dry ingredients and set aside Biscuits: Place about 3/4 to 1 teaspoon of cream cheese in the center of each biscuit. Make a depression with thumbs in center of each biscuit for the cream cheese. Fold the biscuit in half over the cheese , pressing the edges to close. Dip the biscuits in melted butter, then dredge the biscuit in the sugar/pecan mixture. Place biscuits in a Bundt pan (may sub Pyrex dish - snuggle biscuits right next to each other). Then push 2 mandarin lenghwise into each biscuit and seal. Drizzle remaining melted butter over top and then sprinkle remaining sugar mixture on top. BAKE at 350 degrees for 35-40 minutes. If BUNDT pan was used, invert immediately on to serving plate. FROSTING: Mix powdered sugar with mandarin juice. Drizzle on top of warm coffee cake and serve immediately.
DANISH COFFEE CAKE
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Time 1h
Yield 3 coffee cakes (6 servings each).
Number Of Ingredients 11
Steps:
- Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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