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Overnight Berry Coffee Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Butter||2⁄3 Cup (10.67 tbs), melted|
|Eggs||2 , beaten|
|Frozen blueberries||1 Cup (16 tbs) (fresh or raspberries or)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 3983 Calories from Fat 1558
% Daily Value*
Total Fat 175 g268.9%
Saturated Fat 87 g434.8%
Trans Fat 0 g
Cholesterol 745.5 mg
Sodium 3182.2 mg132.6%
Total Carbohydrates 556 g185.2%
Dietary Fiber 22.5 g89.9%
Sugars 330.6 g
Protein 66 g132.6%
Vitamin A 88.6% Vitamin C 8.5%
Calcium 78.9% Iron 91.9%
*Based on a 2000 Calorie diet
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.x 2-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.