Category Archives: Coffee Cake

Overnight Fluffy and Moist Coffee Cake

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I love Instagram…. love in the obsessive kind of way.

I’m constantly uploading pictures.  I could live without Facebook or Twitter, but Instagram is a different story.

I used to get on Facebook just to look at pictures people would post.  And I can hardly motivate myself to post a Twitter status.  But Instagram is just pictures, which is why I love it.  Plus, the filters are really cool.

Also, it makes my life look cooler than it actually probably is.  For example, I just posted a picture of the lake recently like I’m there every day… when, really, I was only there for a couple of days.  But hey, whateva.

I’m constantly posting pictures of food while I’m making it, so if you want to see what I’m baking before I post the recipe (like this one…lots of coffee cake pics on my Instagram), check it out on my Instagram.  My username is, you’ll never guess, whatkatiesbaking. Check it out!

Do you like Instagram?

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Overnight Fluffy and Moist Coffee Cake
From: All Recipes

I’m sure you could make this without refrigerating overnight.


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons milk


  1. In a large mixing bowl, cream butter and sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a foiled and greased 13-in. x 9-in. x 2-in. baking dish.
  4. In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
  5. Remove from the refrigerator 30 minutes before baking.
  6. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.

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The BEST Coffee Cake and My First Vlog

I’ve got a couple of other recipes I’ve been wanting to post for you, but I’m not going to do that today.

I’m going to completely put myself out there with my very first ridiculous and corny vlog and hope that you stay tuned in in the future as I (hopefully) get better.

Let me tell you about my first video.

I’m taking a Digital Media class and two of our assignments were to make a podcast and a video.  I didn’t do so hot on the video, but I thought I did pretty well on the podcast, so I decided I wanted to make podcasts for What Katie’s Baking.

When I headed to Wal-Mart to get an audio recorder, I noticed that there was a Flip camcorder for only 30 dollars more than an audio recorder. I couldn’t pass up that deal so I decided to get it.  Well, it turned out that they were out.

By this point, I was set on getting a camcorder, and I remembered that Wal-Mart does price matching.  I checked out the other camcorders and found one that was 160 dollars.  I found it for 77 dollars online. Wal-Mart doesn’t do online price matching, but by this point, I’d already been at Wal-Mart forever and it was their last one, so the manager let me and dad have it for 77 dollars.

Awesome, huh?  So now I have a brand new Kodak Play Touch and my very first vlog.

Let’s talk about the coffee cake before I show you.  I’m not stalling or anything.  This is the moistest… most moist?… cake I think I’ve ever made.  I changed up the topping and switched out nuts with oats.  The topping is very crunchy on top, but once you cut into it, you get the gooeyness underneath.  Good stuff.

Okay, guys, I guess you can click here to check it out.  Don’t make fun of me! Or the cheesy music choice. Or my beginner video editing skills.  I’m workin’ on it.

The Best Coffee Cake
Adapted from: The Pioneer Woman


  • 1-1/2 stick butter, softened
  • 1-3/4 cups sugar
  • 3 cups flour, sifted
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cup whole milk (I used 2%)
  • 3 whole egg whites, beaten until stiff


  • 1-1/2 stick butter, softened
  • 3/4 cups flour
  • 1-1/2 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 cup oats


  1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
  2. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.
  3. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
  4. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm.