Rebecca Langs Easy Make Ahead Coffee Cake Is Perfect For Holiday Brunches Recipes
REBECCA LANG'S EASY MAKE-AHEAD COFFEE CAKE IS PERFECT FOR HOLIDAY BRUNCHES
This easy, make-ahead holiday coffee cake recipe is from the new cookbook Y'all Come Over by Rebecca Lang. It's ideal for Christmas brunch fun.
Provided by Alison Ashton
Categories Dessert, Cake, Breakfast
Yield 8-10
Number Of Ingredients 20
Steps:
- Cake In a large bowl, beat ¾ cup butter on medium speed until creamy. Gradually add granulated sugar and ½ cup brown sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. In a medium bowl, combine 2 cups flour and next 4 ingredients (through ¼ tsp cinnamon). In a small bowl, combine sour cream, heavy cream and vanilla. With mixer speed on low, add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour. Allow each addition to fully incorporate before adding next. Scrape batter into a greased and floured 13-by-9-inch pan. Cover tightly; chill 8-24 hours. Preheat oven to 350°F. Let batter stand at room temperature 30 minutes. Nut Crumble Combine all ingredients for Nut Crumble. Sprinkle over batter. Bake 32-35 minutes or until a wooden pick inserted in center comes out clean. Icing Stir together ingredients for icing until glossy and looks like ribbons when spoon is lifted from bowl. Drizzle over warm cake.
Nutrition Facts :
MAKE-AHEAD COFFEE CAKE
This is a wonderful time-saver because it's assembled the night before. My kids think the nutty topping, sweet glaze and from-scratch cake make it the ultimate treat. -Cindy Harris, San Antonio, Texas
Provided by Taste of Home
Categories Breakfast Brunch Desserts
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.
Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 255mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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