Overnight Berry-Crunch Coffee Cake Recipe

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Overnight Berry-Crunch Coffee Cake Recipe

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I had some extra blueberries and raspberries after a company dinner, and I was looking for a recipe to use them up. I made some alterations to a coffee cake recipe and came up with this delicious overnight bake. —Lisa Varner, El Paso, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 30 min.

Ingredients

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar, divided
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1 cup sour cream
  • 1/2 cup chopped pecans
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries

Directions

In a large bowl, cream the butter, sugar and 1/2 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into a greased 13-in. x 9-in. baking dish.
Combine the pecans and remaining brown sugar and cinnamon. Sprinkle half of the mixture over batter; layer with berries. Top with remaining batter and sprinkle with remaining pecan mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake at 325° for 30-35 minutes or until golden brown. Serve warm. Yield: 16 servings.
Originally published as Overnight Berry-Crunch Coffee Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p222

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar, divided
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1 cup sour cream
  • 1/2 cup chopped pecans
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  1. In a large bowl, cream the butter, sugar and 1/2 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. Combine the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into a greased 13-in. x 9-in. baking dish.
  3. Combine the pecans and remaining brown sugar and cinnamon. Sprinkle half of the mixture over batter; layer with berries. Top with remaining batter and sprinkle with remaining pecan mixture. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Bake at 325° for 30-35 minutes or until golden brown. Serve warm. Yield: 16 servings.
Originally published as Overnight Berry-Crunch Coffee Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p222

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