OVERNIGHT LEMON COUNTRY COFFEE CAKE
I have not tried this yet, but am posting for safe keeping. I found this on a bag of Martha White all purpose flour.
Provided by Renee Ferraz
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
- In large bowl, combine butter and sugar; beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add yogurt and lemon peel; beat well.
- Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
- Spread batter in sprayed pan.
- Cover; refrigerate 8 hours or overnight.
- When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
- To prepare topping, in small bowl combine all topping ingredients; mix well.
- Sprinkle topping over coffee cake.
- Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
- Cool 15 mins.
- in small bowl, combine glaze ingredients.
- Drizzle glaze over warm coffee cake.
- Serve warm.
Nutrition Facts : Calories 239.6, Fat 6.5, SaturatedFat 2.5, Cholesterol 31.9, Sodium 214.9, Carbohydrate 41.7, Fiber 0.7, Sugar 24.4, Protein 4.2
LEMON COFFEE CAKE
"This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago," recalls Darlene Brenden of Salem, Oregon. "Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day."
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 138mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON LOVER'S COFFEE CAKE
Make and share this Lemon Lover's Coffee Cake recipe from Food.com.
Provided by Bobbie
Categories Breads
Time 46m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350. Grease bottom and sides of rectangular pan 13x9x2 inches with shortening.
- Beat sugar, butter, lemon peel, baking powder, vanilla and eggs in large bowl with electric mixer on low speed, scraping bowl constantlly (mixture will look curdled). Stir in flour.
- Spread in pan.
- Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inches apart onto batter.
- Bake 23 to 26 minutes or until golden brown. Cool 15 minutes.
- Drizzle Lemon Glaze over warm coffee cake. Serve warm or cool.
- Lemon Glaze:.
- Mix ingredients until smooth and thin enough to drizzle.
Nutrition Facts : Calories 194.3, Fat 9.3, SaturatedFat 5.7, Cholesterol 46.1, Sodium 102.4, Carbohydrate 26.1, Fiber 0.3, Sugar 16.8, Protein 2.1
OVERNIGHT COFFEE CAKE
It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota.
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 266 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 171mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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