Overnight Breakfast Coffee Cake (Ready To Pop In The Oven)
November 22, 2011
Categories: Breakfast, Comfort Food, Desserts, Cakes, 8 or 9 Inch, Nuts/Seeds, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Brunch, Christmas, Easter, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Sunday Dinner, Oven Bake, Vegetarian, Make it from scratch, Kid's Lunches, Flour, Kosher Dairy more
"This delicious coffee cake great for weekends and overnight guests. Prepare the night before, pop in the oven for breakfast, morning brunch or with mid morning coffee. Your guests will be ever so impressed!"
- FOR TOPPING: (mix when ready to bake)
- Serving Size: 1 (89.3 g)
- Calories 307.9
- Total Fat - 13.6 g
- Saturated Fat - 5.9 g
- Cholesterol - 46.8 mg
- Sodium - 349.1 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 3.6 g
- Sugars - 22 g
- Protein - 6.7 g
- Calcium - 130.1 mg
- Iron - 1.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Combine and mix topping ingredients with a fork and set aside.
Cream butter, sugar and egg together until fluffy..Add dry ingredients alternately with the milk.
Turn batter into greased 8x8 or 9x9 pan, sprinkle with spicy topping. Cover and place in refrigerator overnight.
The next morning, bake in a 375 degree oven for 30-35 minutes ( I prefer to bake mine at 350).
Variation- UPSIDE-DOWN COFFEE CAKE Grease a 8x8 or 9x9 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
Tips & Variations
No special items needed.