Delicious Overnight Coffee Cake
"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."
photo by gracefillion
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
12-15
ingredients
- 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)
directions
- 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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Reviews
-
This was DELICIOUS!!!! Made this to go with our breakfast and it was gone within minutes! The topping was wonderful - I used pecans but didn't have any cashews. The texture of the cake was just perfect. LOVED THIS RECIPE!! Thank you! -
This was the perfect coffee cake to take in to work as a special treat! Everyone loved it! It was so easy to put together the night before and then pop in the oven in the morning while I got dressed. I will definitely be making this again. The only change I made was to use walnuts since that was what was in the pantry. (4) -
I made it with walnuts in the crumble instead of pecans/cashews, and it was sooo good. It is delicious warm-even the littlest of my brothers and sisters loved it! -
I cooked this this morning and took it into work - it was gone in a matter of minutes. Everyone raved about it. Thank you for sharing
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
