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.
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.
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.
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.
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.
Time 9h30m Yield 14 Number Of Ingredients 15 Steps:
Combine softened butter, pecans, brown sugar, cinnamon, and nutmeg for topping in a bowl. Put into a generously greased fluted tube pan (such as Bundt®). Mix milk, pecans, protein powder, eggs, melted butter, sugar, vanilla, cinnamon, and nutmeg in a bowl until combined. Arrange bread slices standing up in the pan. Pour wet ingredients over top. Cover and refrigerate, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Remove coffee cake from the refrigerator and uncover. Bake coffee cake in the preheated oven for 1 hour. Remove from the oven and let cool for 10 minutes. Invert cake over a wire rack or serving platter and shake gently to release.
More about “overnight coffee cake recipes”
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.
