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
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
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
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
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.
CINNAMON QUICK COFFEE CAKE
Make and share this Cinnamon Quick Coffee Cake recipe from Food.com.
Provided by Michelle Berteig
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease and sugar an 8" round pan or a 8" or 9" square pan.
- Cream the butter and sugar together using a mixer until light and fluffy. Add the egg and mix well.
- In a small bowl, sift together the dry ingredients.
- Add the flour mixture and the milk to the butter mixture, alternating them. Mix well.
- Combine all the streusel topping ingredients in a small bowl and stir until blended. By hand, stir half of the streusel topping into the batter.
- Spread the batter into the pan, smooth the top of the dough and sprinkle on the remaining streusel topping. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 563.1, Fat 27.9, SaturatedFat 11.8, Cholesterol 77.4, Sodium 676.9, Carbohydrate 72.7, Fiber 3.4, Sugar 34, Protein 8.4
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.
REFRIGERATED COFFEE CAKE DOUGH
Number Of Ingredients 8
Steps:
- 1. In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast mix well.2. In small saucepan, heat milk, water and margarine until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed.3. By hand, stir in 2 1/4 to 2 1/2 cups flour to make a stiff dough. Cover tightly refrigerate overnight. Shape as directed in the following 3 recipes.High Altitude (above 3500 feet): No change.See Cook's Note: Refrigerated Coffee Cake Dough
Nutrition Facts : Nutritional Facts Serves
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.
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