Overnight Coffee Cake
Wake up to the irresistible aroma of freshly baked Overnight Coffee Cake, a delightfully moist and tender breakfast treat that’s as convenient as it is delicious. This make-ahead recipe saves you time in the morning, with its simple batter prepared the night before and chilled in the refrigerator. Featuring a cinnamon-scented cake base topped with a buttery streusel made from brown sugar, cinnamon, and optional chopped nuts, every bite is packed with warm, comforting flavors. With just 20 minutes of prep time and a quick 30-minute bake, this coffee cake is the perfect crowd-pleaser for weekend brunches or holiday mornings. Serve it warm with a steaming cup of coffee or tea for an unforgettable start to your day! Keywords: overnight coffee cake, cinnamon streusel coffee cake, make-ahead breakfast recipe, easy coffee cake recipe, brunch dessert ideas.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (melted)
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup brown sugar (for streusel topping)
- 0.25 cup all-purpose flour (for streusel topping)
- 1 teaspoon ground cinnamon (for streusel topping)
- 0.25 cup unsalted butter (cold, diced)
- 0.5 cup chopped nuts (optional)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Pour the batter into a greased 9x9-inch baking dish. Cover tightly with plastic wrap and refrigerate overnight.
Make the streusel topping by combining the brown sugar, flour, cinnamon, and cold diced butter in a small bowl. Use a pastry cutter or your fingers to create a crumbly texture. Stir in the chopped nuts, if using. Store the topping in an airtight container in the refrigerator until ready to bake.
In the morning, preheat your oven to 350°F (175°C).
Remove the batter from the refrigerator and sprinkle the prepared streusel topping evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the coffee cake cool for 10 minutes before serving. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
4139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 558.5 g | 203% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 331.0 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 642 mg | 49% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1419 mg | 30% | |
*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.
