Recipe: Overnight Coffee Cake - Perfect for Easter Morning

I was looking for a special breakfast to have after my daughter's sleepover birthday party. I wanted to do something different besides waffles, pancakes or cinnamon rolls. That week I spied a recipe for coffee cake. Our daughter loves coffee cake so I decided to give this a try.  Her brothers also had friends over that night and let me tell you, there wasn't a single piece left of this cake. My husband didn't even get a piece! Which reminds me, I need to make this again for him!

This definitely is not a quick morning breakfast, but would make for a great Easter morning treat alongside some eggs, bacon and fruit!

Be sure to plan ahead by making it the night before and then be sure you have at least an hour before eating it the next day.  But, trust me, this coffee cake is WORTH THE WAIT!

Be sure to let me know if you make this and how your family likes it!

For a Printable Link to the recipe, Click HERE. 

  

OVERNIGHT COFFEE CAKE

Cake:
3/4 Cup Butter, softened
1 Cup Sugar
2 Large Eggs
2 Cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Buttermilk
1 tsp Vanilla Extract

Crumble Topping:
1/2 Cup Brown Sugar, firmly packed
6 Tbs Flour
3 Tbs Butter, melted
1 tsp Cinnamon

Glaze:
1 Cup Powdered Sugar
1-2 Tbs Milk

Beat butter at medium speed with mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.

Combine flour, baking powder, baking soda, and salt in a medium blow. Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Stir in vanilla.

Pour batter into greased and floured 9x13 pan. Cover tightly and chill 8-24 hours.

Preheat oven to 350 degrees. Let cake stand at room temperature 30 minutes. Stir together all cinnamon crumble ingredients and sprinkle over top of cake. Bake 32-35 minutes or until wooden pick inserted in center comes out clean. 

Combine powdered sugar and milk until desired consistency and drizzle over warm cake. 

Notes:  You can add chopped pecans, walnuts, or slivered almonds to the crumble topping if you like.
You can also add more glaze depending on your likes. I felt like 1 cup was enough, but you may like more glaze, so feel free to double it to 2 cups and 2-3 tablespoons of milk.

Recipe: Rhubarb Coffee Cake

This is one of my favorite ways to use Rhubarb from my neighbor's patch.  It has been ready to pick for a few weeks, but I finally had time to pick some and get it all cut up.  The first thing I made was this delicious coffee cake.  It is super easy to make and only takes 1 1/2 cups of rhubarb.  It is best to eat it warm with a dollop of whip cream on top. It is super moist and has just enough tart.  

I just dice the rhubarb into small pieces.  If I have bigger stalks, I usually slice them down the middle, then in half and dice away. Once it is diced up and measured, I place it in a baggie with the amount of cups on it.  You can freeze rhubarb and make it later or just keep it in the fridge. 

The ingredients come together quickly and once it is ready to go in the oven, it takes just 40 minutes until you have delicious coffee cake.  It is perfect for brunch, afternoon snack, or dessert! My dear neighbor shared this recipe with me and now I want to share it with all of you. 

RHUBARB COFFEE CAKE

Need: 9x13 pan, greased

Preheat Oven: 350 Degrees

1 1/2 Cups Brown Sugar

2/3 Cups Oil

1 Egg

1 Cup Buttermilk (Make your own by placing 1 T of vinegar or lemon juice in 1 Cup Milk and letting sit for 5 minutes)

1 tsp Vanilla

1 tsp Salt

1 tsp Baking Soda

2 1/2 Cups Flour

1/2 tsp cinnamon

1 1/2 Cups Rhubarb, diced

Topping: 

1/2 Cup Sugar

1 tsp cinnamon

Stir these ingredients together.

Mix brown sugar, oil, and egg together. Add vanilla. Beat well. Mix together the dry ingredients and add them alternating back and forth with the buttermilk/sour milk, ending with the milk.

Gently stir in the rhubarb.

Pour into a 9x13 plan. Sprinkle with the topping ingredients.

Bake at 350 Degrees for 40-45 minutes.

Serve warm with a dollop of whip cream.  Also just as good served later once cooled. 

Printable Version

Click the link to print your own copy: https://docs.google.com/document/d/1HmR-F7rAITVRCt7IgiEtiHEgfykoEMCIt4OaYaQxyDc/edit?usp=sharing

I'm linking up with other great Summer Recipes.  Check out all the yummy recipes by clicking the button below!

Some Deliciousness

I spent my Friday baking for our annual church fall bazaar.  I did some internet surfing and found some recipes that I wanted give a shot.  I am always searching for the perfect banana bread recipe.  I have plenty of ok ones in my stash, but I am always looking for THE ONE.  I found this Martha Stewart Banana Bread recipe from Amberly Place Cooking Corner .  Why hadn't I ever considered Martha Stewart before?  Maybe because usually her recipes are difficult or multi-step recipes.  Well, not this one.  WAY easy AND I had all the ingredients.

Martha Stewart's Banana Bread

1/4 Pound (1 stick butter), room temp

1 c sugar

2 eggs

1 1/2 c flour

1 t baking soda

1 t salt
1 c mashed very ripe bananas (2 bananas)

1/2 c sour cream

1 t vanilla extract
1/2 c chopped walnuts or pecans

Preheat oven to 350°F, butter 9X5X3" loaf pan. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs beating well. Sift (yeah right) the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the pan. Bake 1 hour until a cake tester comes out clean. Turn out onto a rack to cool.

I made one batch of 4 mini loaves and one batch with a regular loaf and mini loaf and added mini chocolate chips.  They turned out practically perfect. 

Next up were Picky Palate's Itty Bitty Oreo Stuffed Chocolate Chip Cookies.   Jenny at Picky Palate is always coming up with something new and amazingly delicious. If you aren't following her blog yet, you should be.  I just wish I had all the time in the world to bake and no worries to eat all of her scrumptious goodies.  When I saw these I knew I had to try them and surprise my kids with them.

Click on the recipe title above for the link to the recipe.

I used one scoop of cookie dough, divided it in half and then folded it around the mini oreo.  My cookies also took closer to 13 minutes in my oven, so be sure to check after your cookies often.  The kids we excited to have cookies after school but when they took a bite and said, "Mom, are there oreos in here?"  I could tell they were excited.  I got "These are awesome!", Wow, thanks Mom!", and "How many can I have?" as responses.  I handed one to Pat when he got home and he was pleasantly surprised by the oreo in the middle as well. 

Now you can either bake these yourself, or come on out to the Salem UMC Fall Bazaar Dinner Saturday night.  Get the banana bread and cookies before they are gone.  Hmmmmm, maybe I should sell to the highest bidder!