Make-Ahead Coffee Cake Recipe

4.5 4 9
Make-Ahead Coffee Cake Recipe
Make-Ahead Coffee Cake Recipe photo by Taste of Home
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Make-Ahead Coffee Cake Recipe

Read Reviews
4.5 4 9
Publisher Photo
"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."
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large 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
  • ICING:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk

Directions

Cream butter and sugar until light and fluffy; beat in eggs, one at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish.
Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes.
Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake. Yield: 15 servings.
Originally published as Overnight Coffee Cake in Quick Cooking November/December 2003, p47

Nutritional Facts

1 piece: 336 calories, 16g fat (8g saturated fat), 53mg cholesterol, 255mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 4g protein.

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large 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
  • ICING:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk
  1. Cream butter and sugar until light and fluffy; beat in eggs, one at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish.
  2. Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes.
  4. Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake. Yield: 15 servings.
Originally published as Overnight Coffee Cake in Quick Cooking November/December 2003, p47

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Reviews forMake-Ahead Coffee Cake

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TracyKingsley User ID: 8093970 241675
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!"

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Roxxannie User ID: 7224810 90434
Reviewed Apr. 14, 2013

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

MY REVIEW
pagunning User ID: 2507267 142354
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."

MY REVIEW
northwestmom User ID: 2355043 51718
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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