Overnight Coffee Cake Recipe
Overnight Coffee Cake Recipe photo by Taste of Home

Overnight Coffee Cake Recipe

Publisher Photo
It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota.
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup finely chopped pecans
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg, optional

Nutritional Facts

1 serving (1 piece) equals 266 calories, 11 g fat (5 g saturated fat), 48 mg cholesterol, 171 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition.
  2. Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight.
  3. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Overnight Coffee Cake in Taste of Home April/May 1998, p31

Nutritional Facts

1 serving (1 piece) equals 266 calories, 11 g fat (5 g saturated fat), 48 mg cholesterol, 171 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Overnight Coffee Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 22, 2013

This has become a Christmas tradition for my family!!! My daughter now makes it for her family.

MY REVIEW
Reviewed Nov. 3, 2011

This was such an easy way to make coffee cake. It worked great to put it in the oven in the morning after preparing it the night before. I did make some changes to the recipe. I used the brown sugar, but substituted the white for honey to cut down on the amount of processed sugar. I didn't have buttermilk so I added 1/2 T lemon juice to 1/2 cup of the rice milk I did have on hand. It worked fine. For the topping the only thing I did was sprinkle cinnamon on it. I took it to a ladies meeting at church this morning and I didn't bring any of it home.

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