OVERNIGHT COFFEE CAKE RECIPE | ALLRECIPES
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 Coffee Cake
Total Time 9 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 -8 inch square cake
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, CarbohydrateContent 26.3 g, CholesterolContent 29.5 mg, FatContent 7.3 g, FiberContent 0.5 g, ProteinContent 2.4 g, SaturatedFatContent 3.6 g, SodiumContent 102.2 mg, SugarContent 17.8 g
OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE RECIPE: HOW TO MAKE IT
To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. —Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Brunch
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 15 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
Nutrition Facts : Calories 350 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 50g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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