Overnight Coffee Cake


2 cups flour
1 cup sugar
1 cup buttermilk
2/3 cup butter, softened
½ cup brown sugar, packed
2 large eggs
2 Tbs dry milk powder
1 Tbs cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt

½ cup brown sugar
½ cup chopped walnuts or pecans
½ tsp ground nutmeg
¼ cup butter, melted

1. To make topping: mix last four ingredients- brown sugar, nuts, nutmeg (minus the butter). Set aside.

2. Grease and flour a 9×13″ baking pan. Mix remaining dry ingredients in a bowl and set aside.

3. In large bowl, cream butter and add sugars (with beater). Add eggs and beat until combined. Add dry ingredients alternating with buttermilk. Beat at low speed until blended well, about 4 minutes. Pour into baking pan. Refrigerate overnight.

4. The next morning… preheat oven to 350 degrees. Drizzle coffee cake with ½ cup melted butter. Sprinkle topping on top. Bake 30 minutes or until top is a rich, golden brown. Cool for 15 minutes and serve warm.

Servings: 14

Leave a Comment

3 Responses to “Overnight Coffee Cake”

  1. 1

    Dana P. — December 18, 2010 @ 10:21 PM

    I am not sure if I am reading this incorrectly, but I have what may be a stupid question.

    I am trying to determine at what point would I add the topping. Do I put it on the top right before baking, or should this be mixed in with the other dry ingredients?

  2. 2

    Lori Lange — December 19, 2010 @ 7:13 PM

    @Dana P., Yes, sprinkle on after the melted butter. Happy holidays!

  3. 3

    Dana P. — December 19, 2010 @ 7:15 PM

    Wow…I totally see it in the instructions now…guess I should stop browsing recipes late at night.

    Thank you and Happy Holidays to you as well!