This Overnight Coffee Cake is an easy treat to get ready for tomorrow morning.
If you don’t need this cake for tomorrow morning, then please keep it in mind for holiday mornings or weekend mornings. It’s a fabulous coffee cake to serve if you’re expecting guests.
Since you can prepare the base of the recipe the night before, it means the day of serving it is a little bit more stress-free. You can spend that extra time getting coffee and fruit ready, and getting ready for your guests.
All you have to do the morning of serving is add the topping and pop it in the oven. It turns out a perfectly tender, cinnamon cake with a sugary nut topping.
If you’re looking for more things to complete your weekend breakfast, you might enjoy my Egg- Mushroom Kielbasa Bake and this Fruit Salad with Lime Syrup. These Orange-Banana Mango Smoothies would be fun to serve to the kids too.
Overnight Coffee Cake
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tablespoons milk
- 1 cup low fat buttermilk
- 1/4 cup (1/2 stick) butter, melted
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts (or pecans)
- 1/2 teaspoon ground nutmeg
- Grease and flour a 9x13-inch baking pan. In a medium bowl, whisk together the dry ingredients and set aside.
- In a large bowl, use an electric mixer to combine the butter and sugars. Add eggs and milk 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.
- The next morning... preheat oven to 350 degrees. Drizzle the coffee cake with 1/4 cup melted butter. Combine sugar, nuts and nutmeg, and sprinkle topping on top. Bake 30 minutes or until top is a rich, golden brown. Cool for 15 minutes and serve warm.