Overnight Coffee Cake

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This Overnight Coffee Cake is an easy treat to get ready for tomorrow morning.

Overnight Coffee Cake

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.

slices of overnight coffee cake

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.

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Overnight Coffee Cake

This Overnight Coffee Cake is so perfect when you are serving guests.  Prepare it the night before, let it sit in the refrigerator overnight, add the topping the next morning and bake.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 14 servings
Calories 335kcal

Ingredients

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

TOPPING:

  • 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

Instructions

  • 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.

Nutrition

Serving: 1slice | Calories: 335kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 226mg | Potassium: 128mg | Fiber: 1g | Sugar: 30g | Vitamin A: 420IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 1.3mg
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Comments

  • Dana P. wrote:

    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!

  • Dana P. wrote:

    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?

    • Lori Lange wrote:

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