Rating: 4 stars
25 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 4
  • 25 Ratings

Make this easy coffee cake ahead, chill up to 24 hours, then bake and serve for a delicious breakfast or brunch dish.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
bake:
35 mins
total:
1 hr
Servings:
15
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease bottom and 1/2 inch up sides of a 13x9x2-inch baking pan; set aside. In a 3-quart bowl combine flour, baking powder, baking soda, and 1 teaspoon salt; set aside. In a 4-quart mixing bowl beat butter on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each. Beat in cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a spoon. Spread batter in prepared pan. In a bowl combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate up to 24 hours.

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  • Preheat oven to 350 degree F. Uncover coffee cake and bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Makes 15 servings.

Nutrition Facts

397 calories; fat 22g; cholesterol 91mg; saturated fat 10g; carbohydrates 43g; mono fat 7g; poly fat 4g; insoluble fiber 1g; sugars 24g; protein 8g; vitamin a 583.1IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.2mcg; sodium 438mg; potassium 136mg; calcium 101mg; iron 2mg.
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