Make Ahead Coffee Cake Recipes

Steps:

• Grease and flour a 9x13-inch baking pan.
• Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
• Beat eggs and sour cream into butter mixture until smooth.
• Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
• Pour the batter into the prepared baking dish.
• Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
• Cover the baking dish with plastic wrap and chill 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
• In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Steps:

• Cream butter and add sugar gradually.
• Beat at medium speed until light and fluffy.
• Add eggs one at a time and beat.
• Add sour cream and mix well.
• Combine flour and next 4 ingredients.
• Add to creamed mixture and mix well.
• Pour into greased and floured 13x9 pan.
• Combine brown sugar, pecans and cinnamon.
• Sprinkle evenly over batter.
• Cover and chill 8 hours.
• Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.

Steps:

• In a bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. , Pour into greased 8-in. square baking pan; sprinkle with the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30-35 minutes.