Delicious Overnight Coffee Cake
Ready to elevate your mornings? This Delicious Overnight Coffee Cake is the ultimate make-ahead breakfast treat that combines effortless preparation with irresistible flavor. Featuring a moist and tender base made with rich buttermilk, melted butter, and a hint of vanilla, this coffee cake is crowned with a luscious brown sugar-cinnamon streusel topping that melts in your mouth. Prep the batter and topping the night before, let it chill in the fridge, and bake it fresh the next morning for the perfect balance of sweetness and spice. Optional chopped pecans or walnuts add a delightful crunch, making it an ideal companion to your favorite cup of coffee or tea. With just 20 minutes of prep time and minimal effort, this recipe is a go-to for brunches, holiday mornings, or simply treating yourself to a sumptuous start to the day. Delicious, easy, and crowd-pleasing—it’s everything you want in a coffee cake, made effortlessly overnight!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cups unsalted butter, melted and cooled
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cups packed brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 cups unsalted butter, cold and cubed (for topping)
- 0.5 cups chopped pecans or walnuts (optional)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix to maintain a light texture.
Grease a 9x13-inch baking dish and pour the batter into it, spreading it evenly.
In a small bowl, prepare the streusel topping by combining the brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or your fingers to blend until a crumbly texture forms. If using, mix in the chopped pecans or walnuts at this stage.
Sprinkle the streusel topping evenly over the cake batter.
Cover the baking dish with plastic wrap and refrigerate overnight.
The following morning, preheat the oven to 350°F (175°C). Remove the baking dish from the refrigerator while the oven preheats.
Bake the coffee cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the coffee cake to cool slightly before serving. Enjoy it warm with a cup of coffee or tea!
Nutrition Facts
Calories |
4310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 583.4 g | 212% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 387.8 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 634 mg | 49% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1265 mg | 27% | |
*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.
