Gluten Free Overnight Coffee Cake Food

GLUTEN FREE OVERNIGHT COFFEE CAKE RECIPE - (5/5)

Steps:

• Spray a 9X13-inch baking dish with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside. In the bowl of an electric stand mixer, beat the butter on medium speed for 1 minute. Add the sugar, beat on high speed for 1 more minute. Add the eggs, one at a time, beating well after each addition. Add the sour cream. Mix until well blended, about 30 seconds. Add the flour mixture. Beat on low speed until incorporated. Do not over-beat. Spread batter into prepared pan. In a small mixing bowl, stir together the brown sugar, cinnamon, and nuts. Sprinkle this mixture over the batter in the prepared pan. Cover and refrigerate overnight. To bake: Remove the pan from the refrigerator and let set at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake for 40 minutes, or until toothpick inserted in the center of the cake comes out clean. May serve warm or cooled.

GLUTEN-FREE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9X13 pan.
• Combine the ingredients for toppings and set aside.
• Mix together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
• In a separate large bowl cream butter and sugar together until fluffy, then add eggs until combined.
• Add dry ingredients to butter mixture alternately with buttermilk, beating well after each addition.
• Spread batter into pan and sprinkle topping mixture on.
• Refrigerate 8 hours or overnight.
• Bake at 350 for 50-60 minutes, serve warm.

GLUTEN FREE OVERNIGHT COFFEE CAKE

Steps:

• Cream butter & sugars.
• Add eggs and vanilla and beat well.
• Combine dry ingredients in a separate bowl.
• Add dry ingredients alternating with buttermilk.
• Pour into greased 9 x 13 pan.
• Combine topping ingredients and sprinkle over batter.
• Cover with foil and refrigerate overnight.
• In the morning remove the foil and place into a cold oven. Turn to 350 degrees and bake 40-50 until a toothpick inserted in the center comes out clean.

GLUTEN-FREE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.
• Sift tapioca starch, rice flour, baking powder, xanthan gum, baking soda, and salt for the cake together in a bowl. Beat egg whites in a separate glass, metal, or ceramic bowl until foamy.
• Cream white sugar, brown sugar, butter, shortening, and agave in the bowl of a stand mixer fitted with the paddle attachment until light, 4 to 5 minutes. Mix in egg yolk and beaten egg whites, then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.
• Mix brown sugar, rice flour, almond meal, tapioca starch, cinnamon, nutmeg, and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand, then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten, then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread to flatten, and scatter remaining streusel on top.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 30 minutes.
• Meanwhile, whisk confectioners' sugar and maple syrup together in a bowl, adding water if necessary, until glaze is runny. Drizzle as much glaze as you like over the cake, reserving some for the top. Allow glaze to soak in, about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving, about 10 minutes more.

OVERNIGHT BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, beat egg, and 1/2 cup sugar.
• Combine flour, baking powder, and salt in medium sized bowl.
• Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
• Stir in melted butter.
• Fold in blueberries.
• Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.
• Cover and refrigerate overnight.
• Next morning, remove from refrigerator and put on counter for 30 minutes.
• Preheat oven to 350 degrees.
• Bake for 30-35 minutes or until toothpick comes out clean.

EASY OVERNIGHT FRENCH TOAST COFFEE CAKE

Steps:

• Combine softened butter, pecans, brown sugar, cinnamon, and nutmeg for topping in a bowl. Put into a generously greased fluted tube pan (such as Bundt®).
• Mix milk, pecans, protein powder, eggs, melted butter, sugar, vanilla, cinnamon, and nutmeg in a bowl until combined.
• Arrange bread slices standing up in the pan. Pour wet ingredients over top. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove coffee cake from the refrigerator and uncover.
• Bake coffee cake in the preheated oven for 1 hour. Remove from the oven and let cool for 10 minutes. Invert cake over a wire rack or serving platter and shake gently to release.