Make-Ahead Coffee Cake Recipe
Make-Ahead Coffee Cake Recipe photo by Taste of Home

Make-Ahead Coffee Cake Recipe

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"This is a wonderful time-saver because it's assembled the night before," explains Cindy Harris of San Antonio, Texas. "My kids think that the nutty topping, sweet glaze and from scratch cake make it the ultimate treat."
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + cooling
MAKES: 12-15 servings


  • 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 (8 ounces) 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

Nutritional Facts

1 piece: 353 calories, 16g fat (8g saturated fat), 64mg cholesterol, 278mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 4g protein


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; gradually add to the creamed mixture alternately with sour cream. Spread into a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° 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. Yield: 12-15 servings.
Originally published as Overnight Coffee Cake in Quick Cooking November/December 2003, p47

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Reviewed Jan. 13, 2016

"Loved being able to put this together the night before. It was delicious and the nutmeg made it taste like Christmas. It was a big hit on Christmas morning. Everyone loved it!"

Reviewed Apr. 14, 2013

"Very moist and good coffee cake. Have made it when we have company and everyone thought it was yummy!"

Reviewed Dec. 11, 2011

"Nice thought to be able to put the ingredients into a pan overnight, then bake in the morning, but I thought this turned out rather dry. It also didn't rise as I thought it would either. Will go back to my old recipe."

Reviewed May. 11, 2010

"Wonderfully moist coffee cake. It is so easy to throw the ingredients together and bake the next morning. Most coffee cakes I have seen bake close to an hour. This cuts down on the time with most prep work done the day before, only baking and putting a drizzle on it before heading out the door. Everyone I have served it to loves it."

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