Best 2 Gluten Free Overnight Coffee Cake Recipes
Step into the world of delightful gluten-free overnight coffee cake, a culinary symphony of flavors and textures that will tantalize your taste buds and make your mornings truly special. This remarkable cake is an absolute game-changer, offering a delicious and hassle-free treat that fits perfectly into your busy lifestyle. With its simple preparation the night before, this coffee cake emerges from the oven in the morning, ready to be savored. Join us on a delightful journey as we uncover the secrets behind creating the perfect gluten-free overnight coffee cake, a treat that promises to elevate your breakfast or brunch experience to new heights.
Let's cook with our recipes!
GLUTEN FREE OVERNIGHT COFFEE CAKE
Found this in a GF newsletter that I receive every month. As the coffee cake bakes, the topping sinks down into the cake and makes a streusel like filling. Time does not include the placing the coffee cake in the refrigerator overnight before baking.
Provided by LARavenscroft
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 258.1, Fat 13.2, SaturatedFat 5.8, Cholesterol 83.2, Sodium 380.6, Carbohydrate 33.1, Fiber 1, Sugar 31.6, Protein 3.5
GLUTEN FREE OVERNIGHT COFFEE CAKE RECIPE - (5/5)
Provided by á-158331
Number Of Ingredients 12
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.
Tips:
- Use gluten-free flour: This recipe uses a blend of gluten-free flours to create a light and fluffy cake. If you don't have a gluten-free flour blend, you can make your own by combining equal parts almond flour, coconut flour, and tapioca flour.
- Use cold coffee: The cold coffee in this recipe helps to create a moist and flavorful cake. If you don't have cold coffee, you can brew a cup of coffee and let it cool in the refrigerator for at least 30 minutes.
- Don't overmix the batter: Overmixing the batter can result in a tough cake. Stir the ingredients together just until they are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before serving: This will give the cake time to set and develop its full flavor.
Conclusion:
This gluten-free overnight coffee cake is a delicious and easy-to-make breakfast or snack. It's perfect for those with gluten sensitivities or allergies, and it's also a great way to use up leftover coffee. The cake is moist and flavorful, with a rich coffee taste. It's sure to be a hit with everyone who tries it!
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