Easy Overnight Coffee Cake
Wake up to the irresistible aroma of this *Easy Overnight Coffee Cake*, a make-ahead breakfast treat that’s as convenient as it is delicious. Featuring a tender, buttery crumb and a cinnamon-scented streusel topping, this coffee cake is the perfect way to start your day. Prep it in just 15 minutes the night before, then simply bake in the morning for a warm, freshly made indulgence. The optional addition of chopped walnuts or pecans adds a delightful crunch, while the combination of buttermilk and vanilla creates a moist, flavorful base. Ideal for busy mornings, brunch gatherings, or even a cozy weekend treat, this coffee cake pairs perfectly with your favorite cup of coffee or tea.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, melted and cooled
- 1 cup Buttermilk
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 cup Walnuts or pecans (optional, chopped)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter will be slightly lumpy.
In a small bowl, combine the brown sugar and ground cinnamon for the streusel topping. If you’re using nuts, fold them into the streusel mix.
Grease a 9x13-inch baking dish with butter or a non-stick spray. Pour half the batter into the prepared dish and spread evenly.
Sprinkle half of the streusel mixture on top of the batter in the dish.
Pour the remaining batter over the streusel layer and spread gently to cover. Sprinkle the rest of the streusel evenly on top.
Cover the baking dish tightly with plastic wrap or foil and refrigerate overnight.
In the morning, preheat your oven to 350°F (175°C). Remove the coffee cake from the refrigerator and let it sit at room temperature while the oven preheats.
Bake the coffee cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool for 10 minutes before serving. Enjoy it warm with a cup of coffee or tea!
Nutrition Facts
Calories |
4214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 555.0 g | 202% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 312.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 581 mg | 45% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1239 mg | 26% | |
*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.
