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Overnight Berry Coffee Cake
SUBMITTED BY:
Susan Drenth
"After enjoying a berry coffee cake at a bed-and-breakfast we visited on our honeymoon, I went home and tried to duplicate it. My husband said I was successful!"
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PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup buttermilk
2/3 cup butter or margarine, melted
2 eggs, beaten
1 cup fresh or frozen raspberries or blueberries
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped nuts
1 teaspoon ground cinnamon
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DIRECTIONS
In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. 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 degrees F for 45-50 minutes or until cake tests done.
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REVIEWS
Reviewed on Sep. 15, 2008 by
MommyFromSeattle
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MommyFromSeattle
Sep. 15, 2008
Great one-bowl recipe and so easy, especially since there is no creaming involved. I followed the recipe exactly. Don't overmix once the wet and dry are incoporated. This will keep the cake light and airy. I followed advice of doubling the topping but it ended up being too sweet. I also used roasted chopped almonds and it was great. I folded in 50/50 fresh blueberries and raspberries - colorful and delicious. A keeper recipe. **I baked this right away but make sure to let the batter sit for 5-10 min. before baking to allow the flour to fully absorb the liquids. You know it's ready when the batter starts to rise, thicken and get a little fluffy (due to the buttermilk).
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7 users found this review helpful
Great one-bowl recipe and so easy, especially since there is no creaming involved. I followed...
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Reviewed on Oct. 28, 2007 by Tracy & Anthony
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Tracy & Anthony
Oct. 28, 2007
This was absolutely delicious! I made it for company the other night and everyone loved it. My husband who loves chocolate desserts (and me too) seemed disappointed I wasn't making a chocolate dessert, until he tasted it. It's a keeper recipe, for sure! We substituted sour cream for buttermilk, and it worked out wonderfully.
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6 users found this review helpful
This was absolutely delicious! I made it for company the other night and everyone loved it. My...
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Reviewed on Jun. 24, 2007 by
Kate
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Kate
Jun. 24, 2007
Delicious, light and not too sweet. I used fresh-picked costal olallieberries. I didn't have buttermilk so mixed up some sour cream I had around with milk about 50/50. I was otherwise faithful to the ingredient list, although I didn't melt the butter and mixed it up as a "classic" cake, creaming butter and sugar etc. I baked it right away vs. leaving it overnight, though the overnight concept is brilliant.
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6 users found this review helpful
Delicious, light and not too sweet. I used fresh-picked costal olallieberries. I didn't have...
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Reviewed on Jan. 14, 2008 by foraging4food
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foraging4food
Jan. 14, 2008
This gets my smack-your-grandma award, which is my highest rating, because this cake is so good you will want to smack your grandma after the first bite. Very easy to make. I doubled the amount of berries, and used both red raspberries and blueberries. I also doubled the topping, but only used about 1-1/2 the amount which was plenty for me. Oh, I threw some coconut in the topping, also, because I had about a cup I wanted to finish using. I mixed the batter just as instructed in the recipe, and the cake had a wonderful texture. I can't imagine that the B&B's coffee cake was any better than the recipe you devised. I will definitely make this again!
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5 users found this review helpful
This gets my smack-your-grandma award, which is my highest rating, because this cake is so...
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Reviewed on Mar. 31, 2009 by
Jillian
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Jillian
Mar. 31, 2009
Simple to make and comes out very moist. I cut the recipe in half and baked it in an 8x8 square pan. I added 1 tsp. of vanilla to the batter and kept the blueberries at 1 cup. I used real buttermilk which made this very fluffy. I added the blueberries to the dry ingredients vs. wet so they wouln't sink in the batter or get crushed during mixing. I left it in the fridge for 1/2 hour to let the ingredients settle before baking vs. overnight. It came out perfect after 50 minutes. I made a glaze out of 1/2 cup of confectioners sugar and 2 tsp. of milk and drizzled it on top. This would be good with different combinations of raspberries and almonds or finely chopped apples and walnuts.
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2 users found this review helpful
Simple to make and comes out very moist. I cut the recipe in half and baked it in an 8x8...
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Reviewed on Mar. 9, 2009 by
Candice
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Candice
Mar. 9, 2009
Have made this two times with great results. The last time I cut the white sugar in half, because this cake was just too sweet for my husband's taste. Happy to say that cutting back the sugar made this cake even better because the other flavors came through.
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2 users found this review helpful
Have made this two times with great results. The last time I cut the white sugar in half,...
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Reviewed on Nov. 28, 2008 by BONF
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BONF
Nov. 28, 2008
This was really good and very easy to make. It was so convenient to be able to make it the night before, and just stick it in the oven in the morning. Thank you!
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2 users found this review helpful
This was really good and very easy to make. It was so convenient to be able to make it the...
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Reviewed on Feb. 1, 2008 by KitnWhiz
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KitnWhiz
Feb. 1, 2008
recipe comes together well.I added 1/2 cup vanilla yogurt with the blueberries,It was great in AM.I will make again, trying other fruit. Thanks
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2 users found this review helpful
recipe comes together well.I added 1/2 cup vanilla yogurt with the blueberries,It was great in...
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Reviewed on Nov. 11, 2007 by
Marsha
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Marsha
Nov. 11, 2007
I was skeptical of this coffee cake, but was very plesantly surprised at how it turned out. It was quite delicious. I would change a couple of things. First, double the topping and second, drizzle with the icing when it's cool (if it lasts that long). Otherwise you hardly know the glaze is there. It was delicious!
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2 users found this review helpful
I was skeptical of this coffee cake, but was very plesantly surprised at how it turned out. It...
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Reviewed on Mar. 1, 2008 by
jomist3
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jomist3
Mar. 1, 2008
Not what I was expecting after reading the reviews. I halved the recipe and baked in a loaf pan, but this was just OK at best.
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1 user found this review helpful
Not what I was expecting after reading the reviews. I halved the recipe and baked in a loaf...
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