Make-Ahead Coffee Cake

Name: Make-Ahead Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 15 servings.
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 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

This is a wonderful time-saver because it's assembled the night before. My kids think that the nutty topping, sweet glaze and from scratch cake make it the ultimate treat. —Cindy Harris, San Antonio, Texas

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 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.

Nutrition Facts

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

Originally published as Overnight Coffee Cake in Quick Cooking November/December 2003

Reviews

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Average Rating:

Estelle

Jan 22, 2019

1 use less nutmeg in batter 2 only use 1/2 cup brown sugar in topping—too sweet 3 powdered sugar can also be reduced Overall an easy overnight to make
Amy

Dec 25, 2018

Very good and easy to make. Since we love cinnamon I added some to the batter and more to the topping. It was very moist and crunchy on top. There was no problem with rising but I used a new box of baking soda. Will make again.
tsuop

Dec 21, 2018

Wonderful cake. I don't like nutmeg, so I eliminated it in the cake
Mundaca

Nov 28, 2017

Great
TracyKingsley

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!
Roxxannie

Apr 14, 2013

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

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.
northwestmom

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.