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Overnight Coffee Cake Recipe

Overnight Coffee Cake Recipe

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. YIELD: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

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.

Nutritional Facts

1 piece: 266 calories, 11g fat (5g saturated fat), 48mg cholesterol, 171mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 3g protein

Reviews for Overnight Coffee Cake

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MY REVIEW
lvarner
Reviewed Apr. 1, 2016

"This coffee cake is easy to make, and it's so great to mix it all up the night before and then just forget about it in the fridge until morning time. And it smells so good when it's baking!"

MY REVIEW
lolohiser
Reviewed Nov. 3, 2014

"Great in a pinch - with visitors coming at 7 the next morning?!"

MY REVIEW
Mimicoffman
Reviewed Dec. 22, 2013

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

MY REVIEW
bereitbach
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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