Overnight Coffee Cake Recipe

4.5 4 6
Overnight Coffee Cake Recipe
Overnight Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Overnight Coffee Cake Recipe

Read Reviews
4.5 4 6
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min.

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

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.
Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight.
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 piece: 266 calories, 11g fat (5g saturated fat), 48mg cholesterol, 171mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 3g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOvernight Coffee Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lvarner User ID: 35803 246440
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 User ID: 5362556 52441
Reviewed Nov. 3, 2014

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

MY REVIEW
Mimicoffman User ID: 7553017 48178
Reviewed Dec. 22, 2013

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

MY REVIEW
bereitbach User ID: 4958434 46163
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."

Loading Image