Family Around the Table

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Overnight Nutty Coffee Cake

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Bake this overnight coffee cake in the morning for a delicious way to start the day.I’ve had this recipe for overnight nutty coffee cake for many, many, many years. I’ve shared it with many friends though the years. When the make ahead brunch event was announced this is the first recipe that came to mind.

This sweet coffee cake is moist with a delicate crumb. The powdered sugar glaze adds a depth of flavor without making it overly sweet. The sweet nut topping sinks a bit into the batter during baking giving it a swirled appearance. It bakes in about 30 – 35 minutes so it can be on the table quickly. Serve it warm or at room temperature.

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Overnight Nutty Coffee Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Overnight Nutty Coffee Cake

Ingredients

  • For the topping:
  • 3 tablespoons melted butter
  • ¾ cup brown sugar, packed
  • 3 tablespoons flour
  • 1 tablespoon cinnamon
  • ½ cup chopped nuts
  • For the cake:
  • 2/3 cup butter
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup buttermilk
  • For the glaze:
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 2 tablespoon milk

Instructions

  1. Grease a 9- by 13-inch pan and set aside. For the topping, mix together melted butter, brown sugar, flour, cinnamon and nuts. Set aside.
  2. For the cake, in a large bowl, cream together butter, granulated sugar and brown sugar. Add eggs one at a time, blending well after each. In a separate bowl, mix together flour, baking powder, baking soda, cinnamon and salt. Add alternately with buttermilk to creamed mixture. Pour batter into prepared pan. Sprinkle batter with topping mixture. Cover and refrigerate overnight. In the morning, bake in a preheated 350-degree oven for 30 to 35 minutes.
  3. To make glaze:
  4. In a small bowl combine glaze ingredients and stir until smooth
  5. Drizzle glaze over entire cake.
  6. Serve warm or room temperature.
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Thank you to Cindy from Cindy’s Recipes and Writings for hosting the event.

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Whole Wheat Pecan Crumb Cake

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Whole Wheat Pecan Crumb Cake whips up quickly to go with your morning tea or coffee.Many moons ago I needed whole wheat flour for a recipe. Maybe it was for a recipe for my bread machine. I’m sure I had no other use for it than making bread at the time. So there sits this five pound bag of flour in my pantry. I began looking for more recipe to use up this flour. I didn’t have to look any farther than the bag itself. This recipe for whole wheat pecan crumb cake was on the back of the package and I knew I needed to make it. That was almost 20 years ago and I’ve made it regularly since then.

Whole wheat flour is not something I use often, but hopefully you can see from the photo how tender this breakfast cake is. This coffee cake has a loose crumb and is very tender. Although I serve it for breakfast, you could serve it for dessert.  Because it’s not heavy, it would be a nice light dessert.

Now, one benefit of this recipe is the fact that it makes 2 round coffee cakes. One to eat and one to share or, if you devour them quickly, two to eat. I’ve made this for my co-workers, Mother’s Day brunch, the ladies in the front office at my kids school, breakfast meetings, the first day of school and more. It really is versatile and perfect for any occasion. I will say, all those years ago I was worried about a recipe that only used whole wheat flour. As I mentioned I only used it in bread baking. What did I have to lose other than not using up the entire bag of flour but I’m so glad I did try it all those years ago. I get many compliments on the recipe and people often ask for a copy of it.

So, as Sunday Supper focuses on coffee this week, I share my recipe for my family’s favorite “side” to a cup of joe, or glass of milk in the case of my children. A great big thank you to Wendy Hammond of Wholistic Woman for hosting the event.

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Whole Wheat Pecan Crumb Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 cakes (6 - 8 servings each cake)

Whole Wheat Pecan Crumb Cake

Ingredients

  • Streusel
  • 1 cup chopped pecans
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • Cake
  • 2 cups whole wheat flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cu butter, softened
  • 1 egg
  • Glaze
  • 3/4 cup powdered sugar
  • 1 - 2 tablespoons water

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour 2 8-inch or 9-inch round cake pans. Set aside.
  2. In a small bowl, mix all strudel ingredients until well blended. Set aside.
  3. Lightly spoon flour into measuring cup and level up. In large bowl, combine flour and remaining cake ingredients until moistened, at low speed. Beat 2 minutes longer at medium speed.
  4. Spread 1/4 of the batter into each pan. Sprinkle 1/4 of the streusel over batter in each pan then top each with remaining batter. Sprinkle remaining topping over each pan.
  5. Bake at 350 degrees for 20 to 30 minutes or until toothpick comes out clean.
  6. While cooling, mix glaze in small bowl until drizzling consistency. Start with 1 tablespoon of water and add more if needed. Drizzle over warm cakes.

Notes

You could also bake this in a 9 x 13 pan. Bake for 25 - 35 minutes or until toothpick tests clean.

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Whole Wheat Pecan Crumb Cake is a tasty start to the day.
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Chocolate Coffee Pecan Swirl Coffee Cake

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Chocolate coffee nut coffee cake

Chocolate, coffee and nuts in a coffee cake? Yes! I’m always looking for coffee cakes to make for my family. It’s perfect way to start your morning. Coffee cakes are easy on busy mornings. During the school year, when I’m getting kids up, trying to get breakfast made, lunches and snacks packed and trying to get out the door, it’s nice to have a delicious treat to serve along with some fresh fruit and yogurt.

Try as we might, sometimes it’s difficult for my husband and me to get a bite in the morning while trying to get the kids ready so this coffee cake with a cup of coffee, of course, holds us over.

I developed this recipe on a whim. As I mentioned I really do like coffee cakes. I incorporated some of my favorite things – coffee, chocolate and nuts – to bring this to life. Being from the south, I love using pecans but you could substitute walnuts. I shared some of this with my girlfriend and her family loved it. Her daughter asked her to send some with her for snack time at school.

In addition to a breakfast cake, this could also double as dessert. Serve with a dollop of lightly
sweetened fresh whipped cream and coffee. You’re guests won’t be disappointed.

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Chocolate Coffee Pecan Swirl Coffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12 - 15 servings

Serving Size: 1 slice

Chocolate Coffee Pecan Swirl Coffee Cake

Ingredients

  • 1/4 cup instant coffee granules
  • 2 tablespoons hot water
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup mini chocolate chips
  • 1 cup chopped pecans
  • 1 1/4 cup butter, softened
  • 2 3/4 cups sugar
  • 6 eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • Cooking spray with flour
  • For glaze:
  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/3 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Grease a 12-cup fluted Bundt pan with cooking spray with flour. In a small bowl or measuring cup, mix coffee and hot water, stirring until coffee is dissolved. Cool 10 minutes.
  2. In a medium bow, combine flour, baking powder, salt and cinnamon. Set aside.
  3. In the bowl of a stand mixer, combine softened butter, sugar and eggs and beat on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes, scraping bowl occasionally. On low speed, add in flour mixture, milk and sour cream until blended.
  4. Remove 1 cup of the batter to a medium bowl. Pour remaining batter into prepared pan. Into the reserved 1 cup of batter, stir in cooled coffee mixture, mini chocolate chips and chopped pecans. Drop coffee batter by dollops onto batter in pan. Using a butter knife, cut through and swirl batters together for a marbled design.
  5. Bake in 350 degree F. oven for 55 - 60 minutes or until toothpick inserted in cake comes out clean. Cool 15 minutes in pan on cooling rack. Remove from pan and cool completely on wire rack. Drizzle with glaze when cool.
  6. To make glaze:
  7. In a bowl, combine glaze ingredients until well combined and smooth. Drizzle over cooled coffeecake.
  8. Serve.
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Brunch Round-Up

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Mother’s day is around the corner and the perfect time for brunch. This round-up of 25 recipes is sure to give you lots of great ideas.

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1. Toasty Breakfast Casserole
2. Cream Cheese Zucchini Bread with Browned Butter Struesel
3. Beermosa Recipe
4. Western Omelette Frittata
5. Fresh Berry Meringue Tarts
6. Panettone French Toast
7. Hash Brown Potato Pie
8. Strawberry Dark Chocolate Pancakes
9. Raspberry Cream Cheese Coffee Cake
10. Crunchy Pear and Brie Crepes
11. Huevos Chiles Rellenos
12. Fresh Strawberry Scones
13. Sausage and Egg Stuffed Twice Baked Breakfast Potatoes
14. Drunken Monkey Banana Rum Jam
15. Blueberry Lemon Crumble Muffins
16. Eggs in Purgatory
17. Chocolate Chip Muffins
18. Strawberries and Cream Skillet Roll
19. Pineapple Sunshine Smoothie Bowl
20. Lemon Blueberry Bundt Cake
21. Peach White Wine Slushies
22. Cheddar Cheese Tea Biscuits
23. Easy Creme Puff Swans
24. Crock Pot Hash Browns
25. Eggs Benedict Tarts

Cinnamon Pecan Swirl Coffee Cake

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My Mom loved to cook and she was very good at it. In addition to her recipe box she had two cloth-bound journals in which she wrote and taped clipped recipes. Some she made, many she didn’t. This cinnamon pecan swirl coffee cake is one she never made. I’m always looking for quick and easy coffee cake recipes to have on hand for busy mornings. Recipe number four in the 52 Week New Recipe Challenge fits the bill. Not too sweet but full of cinnamony goodness. I added a powered sugar glaze.

Cinnamon Pecan Swirl Coffee Cake
Cinnamon Pecan Swirl Coffee Cake

 

Cinnamon Pecan Swirl Coffee Cake

Cinnamon mixture:

1/2 cup sugar

2 tablespoons cinnamon

1/2 cup pecans, chopped

Cake:

1/2 cup plus 2 tablespoons butter, at room temperature

1  3/4 cup all-purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar

2 teaspoons vanilla

2 eggs

1 cup sour cream

For the icing:

1/2 cup confectioners’ sugar

3 – 4 tablespoons milk

1 teaspoon vanilla

Heat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan and set aside.

For the swirl mixture, in a small bowl combine the cinnamon, sugar and pecans and set aside. Melt 2 tablespoons of butter and set aside.

For the cake: In a medium bowl, thoroughly combine flour, baking powder, baking soda, and salt. Set aside. In large bowl, using an electric mixer, beat the remaining 1/2 cup butter with the sugar until fluffy. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Beat in flour mixture one-third at a time, alternating with the sour cream, until well combined. Pour half the batter into prepared pan and cover with half the cinnamon pecan mixture. Spread remaining batter over and top with remaining cinnamon pecan mixture. Sprinkle on the reserved melted butter. With a shape knife, cut swirl mixture into the batter.

Bake one hour, or until a toothpick inserted in the center comes out clean. Cool in pan on  a rack and remove from pan when completely cool. Drizzle with powdered sugar icing, if desired.

For the icing: Combine all ingredients in a small bowl. Whisk until drizzling consistency, adding more milk as necessary to achieve desired drizzle. Using a spoon, drizzle over cooled cake once it’s removed from the pan.

Makes 8 servings.

 

 

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