Overnight Berry Crunch Coffee Cake Recipes

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SUPER-CRUMB COFFEE CAKE



Super-Crumb Coffee Cake image

A soft, tender, easy-to-make coffee cake, heavy on the crumbs!

Provided by Sally

Categories     Cake

Time 3h

Number Of Ingredients 12

1 Tablespoon all-purpose flour, for coating the pan
2 cups all-purpose flour (spoon & leveled)
1 cup + 2 Tablespoons granulated sugar
1 teaspoon salt
10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, at room temperature
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2/3 cup packed light or dark brown sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
  • Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
  • Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
  • Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
  • Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don't be alarmed if your cake takes longer. Mine usually takes the full 55 minutes.
  • Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.

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

MAKE-AHEAD SOUR CREAM COFFEE CAKE



Make-Ahead Sour Cream Coffee Cake image

Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.

Provided by It's A New Day

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 8h50m

Yield 15

Number Of Ingredients 12

¾ cup butter, softened
1 cup white sugar
2 eggs
1 (8 ounce) carton sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon

Steps:

  • Grease and flour a 9x13-inch baking pan.
  • Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
  • Beat eggs and sour cream into butter mixture until smooth.
  • Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
  • Pour the batter into the prepared baking dish.
  • Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
  • Cover the baking dish with plastic wrap and chill 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 304 calories, Carbohydrate 38.3 g, Cholesterol 55.9 mg, Fat 15.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 8.3 g, Sodium 271.6 mg, Sugar 24.3 g

OVERNIGHT COFFEE CAKE



Overnight Coffee Cake image

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

⅓ cup butter, softened
½ cup white sugar
¼ cup packed brown sugar
1 egg
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ cup buttermilk
¼ cup packed brown sugar
¼ cup finely chopped walnuts
¼ teaspoon ground cinnamon

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

OVERNIGHT CRUNCH COFFEE CAKE



Overnight Crunch Coffee Cake image

Perfect for an overnight or even for Christmas morning! I love anything I can make the night before for serving in the morning!

Provided by breezermom

Categories     Breakfast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

2/3 cup butter, softened
1 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup brown sugar, firmly packed
1/2 cup pecans, chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Steps:

  • Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
  • Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  • Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.
  • Topping:.
  • Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.

OVERNIGHT BLUEBERRY COFFEE CAKE



Overnight Blueberry Coffee Cake image

"This cake, made with our own berries, stars at 'welcome to Washington' breakfasts I serve summer company," relates Marion Platt of Sequim, Washington.

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 8

1 egg
1/2 cup plus 2 tablespoons sugar, divided
1-1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
3 tablespoons butter, melted
1 cup fresh blueberries

Steps:

  • In a bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. , Pour into greased 8-in. square baking pan; sprinkle with the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30-35 minutes.

Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 336mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

OVERNIGHT BERRY-CRUNCH COFFEE CAKE



Overnight Berry-Crunch Coffee Cake image

I had some extra blueberries and raspberries after a company dinner, and I was looking for a recipe to use them up. I made some alterations to a coffee cake recipe and came up with this delicious overnight bake. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 14

2/3 cup butter, softened
1 cup sugar
1 cup packed brown sugar, divided
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon, divided
1 cup sour cream
1/2 cup chopped pecans
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

  • In a large bowl, cream the butter, sugar and 1/2 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into a greased 13-in. x 9-in. baking dish., Combine the pecans and remaining brown sugar and cinnamon. Sprinkle half of the mixture over batter; layer with berries. Top with remaining batter and sprinkle with remaining pecan mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 325° for 30-35 minutes or until golden brown. Serve warm.

Nutrition Facts :

DELICIOUS OVERNIGHT COFFEE CAKE



Delicious Overnight Coffee Cake image

This recipe is based on one I originally got from from the Wolf House Bed and Breakfast on Vancouver Island in British Columbia. It is absolutely delicious!! Wendy Burgess at Wolf House says: "Prepare the batter the night before for a delectable, fresh, and warm coffee cake for breakfast. This is perfect for a sweet wake-up call to overnight guests or anytime you want to treat yourself after sleeping in!" Total time listed does not include chilling overnight.

Provided by Julesong

Categories     Breads

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 14

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup packed dark brown sugar, divided
2 teaspoons ground cinnamon, divided
1/2 teaspoon cocoa powder
3/4 cup butter, melted
1 cup whole milk
2 large eggs
1/4 teaspoon good quality vanilla extract
1/2 cup chopped pecans
3 tablespoons chopped cashews (optional)

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.

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