Coffee Cake Over Night
Wake up to the irresistible aroma of freshly baked "Coffee Cake Overnight," a make-ahead breakfast treat that’s equal parts comforting and indulgent. This recipe combines a moist, tender cake base with a luscious swirl of cinnamon sugar and a buttery, crumbly streusel topping for a show-stopping morning delight. The batter is prepped the night before—featuring pantry staples like all-purpose flour, brown sugar, and vanilla extract—then chilled to soak in all its rich flavors. In the morning, simply pop it in the oven for a hassle-free, hot-from-the-oven dessert-worthy breakfast. Perfect for holidays, brunch gatherings, or anytime you want to savor the cozy flavors of cinnamon and butter with minimal morning effort, this 9x13-inch baked delight serves up to 8 and pairs beautifully with a steaming cup of coffee.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 1 cup Milk
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Ground cinnamon
- 0.5 cup Unsalted butter (cubed, for topping)
- 0.75 cup All-purpose flour (for streusel topping)
- 0.75 cup Brown sugar (for streusel topping)
- 1 teaspoon Ground cinnamon (for streusel topping)
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Grease a 9x13-inch baking dish and pour the batter into the dish, spreading it evenly.
In a small bowl, mix the cinnamon and remaining brown sugar to create a filling. Sprinkle the mixture evenly over the batter and use a knife to lightly swirl it into the batter.
Prepare the streusel topping by combining the flour, brown sugar, and cinnamon in a medium bowl. Cut in the cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Evenly sprinkle the streusel topping over the batter.
Cover the baking dish with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350°F (175°C). Remove the dish from the refrigerator while the oven heats.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the coffee cake to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 773.9 g | 281% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 457.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 779 mg | 60% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
