Overnight Cinnamon Coffeecake
Wake up to the irresistible aroma of this Overnight Cinnamon Coffeecake, a make-ahead baked delight that combines tender, buttery cake layers with a sweet, spiced cinnamon-sugar topping. Perfect for busy mornings or special occasions, this coffeecake is prepped the night before and baked fresh in the morning, ensuring minimal effort while delivering maximum flavor. Its fluffy texture comes from the buttermilk-based batter, while optional chopped pecans or walnuts add a delightful crunch to every bite. Serve it warm or at room temperature for a cozy breakfast treat or a crowd-pleasing brunch centerpiece that pairs perfectly with a steaming cup of coffee. Need an effortless morning indulgence? This is it.
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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
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 cups unsalted butter
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.5 cups brown sugar
- 1 teaspoon ground cinnamon (for topping)
- 0.5 cups chopped pecans or walnuts (optional)
Instructions
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, vanilla extract, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Grease a 9-inch square baking pan and pour half of the batter into the prepared pan, spreading it evenly.
In a small bowl, mix together the brown sugar, ground cinnamon (for topping), and nuts (if using). Sprinkle half of this mixture over the batter in the pan.
Pour the remaining batter over the first layer and gently spread it out. Top with the rest of the cinnamon-sugar mixture.
Cover the pan tightly with plastic wrap and refrigerate overnight.
The next morning, remove the pan from the refrigerator and let it sit at room temperature for 20 minutes while preheating the oven to 350°F (175°C).
Bake the coffee cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly before serving. Serve warm or at room temperature for the best flavor.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 483.1 g | 176% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 285.4 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 478 mg | 37% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 958 mg | 20% | |
*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.
