Overnight Breakfast Coffee Cake (Ready To Pop In The Oven)

9
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"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!"

Original recipe yields 9 servings
OK
  • FOR TOPPING: (mix when ready to bake)

Nutritional

  • 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

Step 1

Combine and mix topping ingredients with a fork and set aside.

Step 2

Cream butter, sugar and egg together until fluffy..Add dry ingredients alternately with the milk.

Step 3

Turn batter into greased 8x8 or 9x9 pan, sprinkle with spicy topping. Cover and place in refrigerator overnight.

Step 4

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.

Related

ellie

Very good coffee cake -- very easy! Changes I made -- no cinnamon -- so used nutmeg for the cake and "pie spice" for the topping. Everyone enjoyed the cake and it is so easy! Thanks for sharing!

review by:
(9 Jan 2017)

Luvcookn

I doubled this and made in a 9x13 pan. I also made the variation. This was enjoyed all and will be made again! Thank you Gerry for another lovely recipe! Made for Billboard Recipe Tag!

review by:
(5 Jul 2013)