Overnight Berry Coffee Cake Recipe

5 3 4
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Overnight Berry Coffee Cake Recipe

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5 3 4
Publisher Photo
After enjoying a berry coffee cake at a bed-and-breakfast we visited on our honeymoon, I went home and tried to duplicate it. My husband said I was successful!
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup butter or margarine, melted
  • 2 large eggs, beaten
  • 1 cup fresh or frozen raspberries or blueberries
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped nuts
  • 1 teaspoon ground cinnamon

Directions

In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done. Yield: 12-16 servings.
Originally published as Overnight Berry Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p60

Nutritional Facts

1 piece: 268 calories, 11g fat (5g saturated fat), 48mg cholesterol, 284mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup butter or margarine, melted
  • 2 large eggs, beaten
  • 1 cup fresh or frozen raspberries or blueberries
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped nuts
  • 1 teaspoon ground cinnamon
  1. In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done. Yield: 12-16 servings.
Originally published as Overnight Berry Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p60

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MY REVIEW
fascinator User ID: 7633968 243878
Reviewed Feb. 15, 2016

"Good. Love that you can make the night before and bake in the morning."

MY REVIEW
joy cooking User ID: 5576389 19860
Reviewed May. 12, 2013

"Happy Mother's Day to ME! I loved being able to mix it up the night before, have a clean kitchen in the morning and just put it in the oven. I cut everything in half, except the blueberries, and used an 8" square pan. It turned out great!!"

MY REVIEW
eharney User ID: 1834270 43043
Reviewed Jul. 7, 2010

"This is a keeper, made exactly as recipe stated and it is delicious and so easy!"

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