Overnight Coffee Cake Swirl
Wake up to the irresistible aroma of homemade indulgence with this Overnight Coffee Cake Swirl, a perfect breakfast or brunch treat that's as convenient as it is delicious. With its tender, buttery crumb and a luscious cinnamon-sugar swirl in every bite, this coffee cake is prepped the night before, allowing the flavors to meld beautifully in the fridge. A simple baking session in the morning delivers a warm, golden-brown masterpiece that's perfect for feeding a crowd or savoring solo. Enhance it with an optional vanilla glaze for an added touch of sweetness, and watch it steal the show. This make-ahead coffee cake is your go-to recipe for effortless mornings and sweet moments of comfort.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.75 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 cup Powdered sugar (optional for glaze)
- 2 tablespoons Milk (optional for glaze)
- 0.5 teaspoon Vanilla extract (optional for glaze)
Instructions
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter until creamy, then add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
In a separate small bowl, combine the brown sugar and cinnamon to make the swirl mixture.
Grease a 9x9-inch baking pan and pour half the batter into the pan, spreading it evenly.
Sprinkle half of the cinnamon-sugar mixture over the batter.
Spread the remaining batter on top, then sprinkle the rest of the cinnamon-sugar mixture over the top.
Cover the pan with plastic wrap and refrigerate overnight.
In the morning, remove the pan from the fridge and let it sit at room temperature while preheating the oven to 350°F (175°C).
Bake the coffee cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
If desired, make the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the warm cake before serving.
Nutrition Facts
Calories |
4145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 621.4 g | 226% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 383.7 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 617 mg | 47% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1095 mg | 23% | |
*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.
