HALF AND HALF TARGET RECIPES
BEST FREEZE-AHEAD COFFEE CAKE RECIPE - WOMAN'S DAY
Looking for an easy coffee cake idea? This Freeze-Ahead Coffee Cake Recipe from WomansDay.com is the best.
Provided by WOMANSDAY.COM
Categories Christmas feed a crowd breakfast
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 13
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.
BEST FREEZE-AHEAD COFFEE CAKE RECIPE - WOMAN'S DAY
Looking for an easy coffee cake idea? This Freeze-Ahead Coffee Cake Recipe from WomansDay.com is the best.
Provided by WOMANSDAY.COM
Categories Christmas feed a crowd breakfast
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 13
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.
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