Overnight Lemon Country Coffee Cake Recipes

OVERNIGHT LEMON COUNTRY COFFEE CAKE

Steps:

• Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
• In large bowl, combine butter and sugar; beat until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add yogurt and lemon peel; beat well.
• Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
• Spread batter in sprayed pan.
• Cover; refrigerate 8 hours or overnight.
• When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
• To prepare topping, in small bowl combine all topping ingredients; mix well.
• Sprinkle topping over coffee cake.
• Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
• Cool 15 mins.
• in small bowl, combine glaze ingredients.
• Drizzle glaze over warm coffee cake.
• Serve warm.

OVERNIGHT LEMON COUNTRY COFFEE CAKE

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.

OVERNIGHT COFFEE CAKE

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.

LEMON PULL-APART COFFEE CAKE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

MAKE-AHEAD COFFEE CAKE

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.