Country Morning Cake Recipes

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OVERNIGHT LEMON COUNTRY COFFEE CAKE



Overnight Lemon Country Coffee Cake image

Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning...without waking at the crack of dawn!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 9h10m

Yield 15

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
2 containers (6 oz each) Yoplait® Original yogurt lemon burst
2 teaspoons grated lemon peel
2 1/3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pecans
1/2 teaspoon ground nutmeg

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.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

COUNTRY MORNING COFFEECAKE



Country Morning Coffeecake image

Easy recipe for your weekend breakfast. Make it the night before- but there is no guarantee it will be there in the morning. Recipe share from friend in New Mexico- she only gives me one if I give her one! lol

Provided by Pat Duran @kitchenChatter

Categories     Cakes

Number Of Ingredients 17

CAKE:
18 ounce(s) pillsbury yellow plus butter cake mix
3 ounce(s) pkg. vanilla instant pudding mix, dry
1 cup(s) dairy sour cream
1/4 cup(s) water
3 large eggs
1 cup(s) finely chopped walnuts
1/2 cup(s) brown sugar, firmly packed
1 teaspoon(s) cinnamon or to taste
1/4 teaspoon(s) cloves or to taste
GLAZE:
2 2/3 cup(s) powdered sugar
2/3 cup(s) soft butter
1 teaspoon(s) vanilla extract
2 tablespoon(s) milk or more to make of glaze consistency
1 teaspoon(s) karo corn syrup (makes glaze shine)
1 tablespoon(s) reserved dry pudding mix

Steps:

  • Cake: Heat oven to 325^. Grease and flour a 13x9- inch baking pan or a 10- bundt cake pan. Reserve 2 Tablespoons of dry cake mix and set aside. Reserve 1 Tablespoon of the dry Instant pudding mix;set aside. --- In a large bowl,blend remaining cake mix, sour cream and eggs at low speed until moistened; beat 2 minutes at highest speed. In a small bowl, combine nuts, brown sugar, cinnamon, cloves, remaining dry pudding mix and reserved cake mix. Pour 1/2 the cake batter into prepared pan. Sprinkle 1/2 the nut mixture evenly over batter. Spread with remaining cake batter. Sprinkle remaining nut mixture evenly over top. Bake for 40-45 minutes or until toothpick test clean. Cool completely. Drizzle with glaze. --- Glaze: Combine all ingredients and whip until smooth. Drizzle over cooled cake.

COUNTRY MORNING CAKE



Country Morning Cake image

This quick and easy cake is perfect for Sunday brunches or guests. My friend served it when we visited in Minnesota and it's been one of our family favorites ever since!

Provided by SKHWIS

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup brown sugar
¼ cup white sugar
½ teaspoon ground cinnamon
½ cup butter, softened
¼ cup white sugar
½ cup sour cream
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
½ teaspoon baking soda
1 pinch salt
⅓ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round cake pan.
  • In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside.
  • In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well.
  • Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top.
  • Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 47.9 g, Cholesterol 80.1 mg, Fat 20.4 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 12.5 g, Sodium 239.5 mg, Sugar 25.8 g

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