WKYT - Chef Walter - Recipes

Overnight Coffee Cake Wednesday, December 8, 2010


¾ cup Kellogg’s All Bran cereal
1 cup fat free sugar free vanilla yogurt
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp ground ginger
½ tsp soda
½ tsp salt
½ cup butter, softened
1 cup sugar
2 eggs
1 cup fresh cranberries, coarsely chopped


Stir together the cereal and yogurt and allow to stand at least 5 minutes. Combine flour, baking powder, ginger, soda and salt. In an electric mixer bowl, cream butter and sugar until it is completely blended. Beat in eggs. Add cereal mixture and blend. Gradually add flour mixture until it is blended. Stir in cranberries. The batter will be very stiff. Spread the batter in a 9” spring form pan. Cover and chill overnight. About 15 minutes before you plan to bake the coffee cake, remove from the refrigerator and allow to stand. Place in a 350 deg oven and cook for about one hour until it tests done. Cool for a few minutes in the pan before removing sides of the pan and serving warm. If you wish, you may sprinkle the top of the batter before baking with an addition ½ cup cranberries and ¼ cup melted butter and ½ cup packed brown sugar.


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