Overnight Apple Coffee Cake
Wake up to the irresistible aroma of a freshly baked Overnight Apple Coffee Cake that’s as comforting as it is delicious. This make-ahead treat combines a tender, cinnamon-infused batter studded with juicy diced apples, topped with a buttery brown sugar streusel that bakes to golden perfection. The secret lies in refrigerating the batter overnight, allowing the flavors to meld beautifully for a moist, flavorful cake that’s ready to pop in the oven the next morning. Perfect for brunch gatherings or a cozy weekend breakfast, this coffee cake pairs wonderfully with a cup of coffee or tea. With its easy prep and unbeatable taste, it’s a must-try recipe for apple season or any time you’re craving a sweet morning indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups plain Greek yogurt
- 2 cups apples, peeled and diced
- 0.5 cups brown sugar
- 0.5 cups all-purpose flour (for streusel)
- 1 teaspoons ground cinnamon (for streusel)
- 0.25 cups unsalted butter, melted (for streusel)
Instructions
In a medium bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, 0.5 teaspoons of salt, and 2 teaspoons of ground cinnamon.
In a large mixing bowl, cream together 0.5 cups of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
Mix in 1 cup of plain Greek yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in 2 cups of peeled and diced apples until they are evenly distributed.
Grease a 9x13-inch baking dish and spread the batter evenly in the dish.
Prepare the streusel topping by combining 0.5 cups of brown sugar, 0.5 cups of all-purpose flour, 1 teaspoon of ground cinnamon, and 0.25 cups of melted unsalted butter in a small bowl. Mix with a fork until crumbly.
Sprinkle the streusel topping evenly over the cake batter.
Cover the dish tightly with plastic wrap and refrigerate overnight.
The next morning, preheat the oven to 350°F (175°C). Remove the plastic wrap from the dish.
Bake the coffee cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 44.5 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 177 mg | 4% | |
*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.
