BHG Delish Dish

Stirring Up Ideas In The Kitchen

coffee cake

Overnight Berry Coffee Cake

There is nothing better than waking to the sweet aroma of cake baking in the oven. Imagine having a nice warm treat to go alongside your morning cup of coffee. With this overnight berry coffee cake, you can make perfect mornings a reality.

This was my first foray into overnight coffee cakes and now I’m addicted. I can’t wait to try out different flavor combinations. This berry coffee cake is an adaptation of this overnight cranberry coffee cake. Since we’re in the midst of berry season, I swapped in a mixture of fresh berries instead of the cranberries which I normally associate with Thanksgiving.

Overnight Berry Coffee Cake

I love baked goods that can be prepared in advance. You can make the batter and crumble topping the night before. Then first thing in the morning, just pop it in the oven. In no time, the kitchen will smell like a delicious bakery. No candles or potpourri necessary. Baking is life’s natural air freshener.

The batter for this coffee cake is quite thick. Don’t be alarmed. The thick better helps to hold and distribute the fruits within the cake. Use an offset spatula or the back of a spoon to level over the batter. (Can you see the little speckles of orange zest? The citrus really helps the flavors of this coffee cake pop!)

Overnight Berry Coffee Cake

Before baking, sprinkle the crumble topping and additional fresh berries over the batter. This recipe uses sliced almonds, but you can swap in whatever nuts you’re craving. Pistachios would be lovely with the berries and orange zest. You can even add some cacao nibs for extra crunch.

Overnight Berry Coffee Cake

Mixing this coffee cake is the easy part. It’s waiting for it cool from the oven that’s the most difficult part. It’s very important to let the coffee cake cool for about 20 minutes after baking. This will help the cake keep its structure. Once it’s had some time to rest, start slicing and enjoy this berry coffee cake warm! It’s great with a cup of coffee, some warm tea, or a tall glass of milk!

Overnight Berry Coffee Cake

Here are my changes to the original OVERNIGHT CRANBERRY COFFEE CAKE:

  • Instead of 1/2 teaspoon ground nutmeg, use 1/2 teaspoon ground cinnamon
  • Instead of 1 3/4 cup chopped fresh cranberries, use 2 cups of mixed fresh berries (strawberry, blueberry, blackberry, raspberry)
  • Instead of 1/4 cup orange juice, use 1/4 cup milk
  • Omit 1 Tablespoon finely shredded lemon peel

Coconut Lime Coffee Cake Hi! My name is Maria, and I’m thrilled to be guest blogging on BHG Delish Dish today! You can normally find me over at Sift & Whisk, blogging about from-scratch dessert and baking. I love taking classic recipes and adding my own flair to them and using fresh, seasonal ingredients. Unfortunately, there isn’t much produce in season in my home state of Ohio right now! While I twiddle my thumbs waiting for rhubarb to hit the farmers’ markets, I’ve been all about citrus. So when I came across this Lemon-Raspberry Coffeecake recipe from Better Homes & Gardens, I had to make it my own. Coconut Lime Coffee Cake Luckily for me, a friend had given me a bag of limes leftover from a weekend of margarita-making. And what do you do with limes? Duh, you listen to Harry Nilsson and put the lime in the coconut! The original recipe calls for buttermilk, but I used coconut milk in its place. The acid in the buttermilk reacts with baking soda to leaven the original cake, so to make up for that acid, I had to “curdle” the coconut milk with a tablespoon of lime juice to get the same chemical reaction. Baking science is the most delicious kind of science. Coconut Lime Coffee Cake I used lime zest in place of the lemon and added it to the cake batter, not just the cheesecake filling. Wait, you didn’t know this thing had a cheesecake filling? Because it’s pretty amazing. I’ll admit that I was worried that the center would be gooey like stuffed French toast. Instead, the cream cheese layer melts into the cake, making it ultra moist. Dry coffee cake is the most heinous crime against brunch, after all. My original plan was to use frozen blackberries on top of the cake, but that reminded me that my blackberry bush will be barren for several more months, and it just made me too heartbroken. I’m a sucker for a good streusel topping, though. Enter my toasted coconut streusel. Coconut Lime Coffee Cake It’s super easy to whip up: just mix ½ cup of toasted coconut, 3 tablespoons of flour, and 2 tablespoons of sugar into a small bowl, then add in 2 tablespoons of melted butter. Set the mixture in the refrigerator while you finish prepping the rest of the cake. When the cake has been in the oven for 20 minutes, sprinkle the streusel over the top and finishing baking the cake. The thing I love most about this recipe is that it is supposed to be served warm. Everyone knows the worst part about baking anything, especially cake, is waiting for the thing to cool. But there’s no need with coffee cake. Coffee cake understands that you need your morning sugar rush on. the. double. Coconut Lime Coffee Cake I foresee this coffee cake making a repeat appearance at our Sunday brunch table and adapting as the seasons change. Once the blackberries ripen in my backyard, you can bet I’ll be plopping them on top!


Let the season of fall baking begin! My unofficial goal is to see how many recipes I can bake / create that use pumpkin. That’s an appropriate goal, right? I should also add that I’d like to not gain a pound throughout the process. (Ha! That may be a bit more challenging.)

Yesterday I kicked off pumpkin season on my blog with a recipe for Pumpkin Bars. I thought I’d spread the fall baking spirit to Delish Dish as well with another pumpkin recipe. Today I’m putting my twist on this recipe for Pumpkin-Sour Cream Coffee Cake.

I’m all about coffee cake. If I could start each day with a big cup of coffee and a piece of coffee cake, I’d be a happy man. Throw pumpkin in the mix, and I’m set for an epic day.

As much as I love this recipe as is, I decided to make a few tweaks to enhance the pumpkin flavor. For me, when it comes to pumpkin treats and sweets, it’s all about the spices. In addition to the nutmeg, I put in 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon ground cloves.

I also substituted mini chocolate chips for the cranberries. I just love the combination of chocolate and pumpkin.

Finally, I decided to make several smaller loaves instead of one big cake. This way I can freeze a few for my next coffee cake craving. If you decide to make small loaves, keep an eye on time. Mine took about 35 – 45 minutes to bake.

And that’s it, friends. My spicy, chocolatey take on this Pumpkin-Sour Cream Coffee Cake! You can find the original recipe here and my changes above.

I hope you enjoy this recipe. What’s your favorite way to bake with pumpkin?

Happy Baking!

Michael Wurm, Jr. – Inspired by Charm


Hi there, I am Melissa, the blogger behind Hungry Food Love, where I share easy entertaining ideas, great everyday meals, and recipes that are delicious and impressive for any occasion. As a Latina, I also like to share  dishes inspired by the flavors of Latin America, like this roasted pork empanada, these prosciutto wrapped sweet plantains, or this incredibly refreshing piña colada shaved ice.  I am honored to be a guest blogger here today and I hope you enjoy this wonderful Mango Upside-Down Cake.

I grew up in the Dominican Republic eating mangoes straight from the tree. When ripe, they are juicy and sweet and that is when they are best for this recipe. The brown sugar coating, as you can see below, creates an incredible caramel around the mangoes that is so good and almost impossible to describe.

I am a lover of upside-down cakes and make them all the time. That’s why when I saw this Pineapple Upside-Down Coffee Cake in the BHG recipe archives I knew I wanted to try it using my favorite fruit, Mango. I followed all the steps as in the original recipe and only substituted the pineapple for the mango, and oh what a great idea that was. The coffee cake is crumbly, buttery and perfect, so I would not change a thing besides trying it with mango for a great new tropical twist.

This mango upside-down cake must go on your summer to-do list. It is bright and fresh, perfect for a light party dessert. Try it as is, warm with a scoop of ice cream, or at room temperature with luscious whipped cream. No matter how you have it, it will be fantastic. I will admit, I ate half of this cake by myself. You have been warned.

For the original recipe and instructions click HERE! 


I’m just going to start off by telling you that this Banana-Coconut Coffee Cake was a huge hit in my family. Although that’s no surprise since they love banana bread and coffee in  any variation.

Along with that, the crunchy sweet streusel was an added plus that actually made it everyone’s favorite part.

For this recipe the only tweak I made was to swap out the macadamia nuts for pecans in the streusel and I added a ½ cup of mini chocolate chips. Other than that, I stayed true to the recipe. And just for the record, when I do get my hands on some macadamias, I will be making this recipe with it. I think the combination of macadamia and bananas in a coffee cake is gonna be killer.

For now, I can guarantee you, whatever nut you go with for the streusel, the bananas and coconut add so much that this recipe will end up in your regular rotation for coffee cake variations.


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