Overnight Crunch Coffee Cake
Wake up to the irresistible aroma of freshly baked *Overnight Crunch Coffee Cake*, the perfect start to any morning! This make-ahead coffee cake combines a tender, buttery crumb with a delightfully crunchy cinnamon streusel topping, made even better by the optional addition of chopped nuts for a nutty twist. Simple yet indulgent, this recipe features classic baking staples like buttermilk for a moist texture and vanilla for a hint of sweetness. With minimal prep time and the convenience of overnight refrigeration, it’s an ideal choice for busy mornings or hosting brunch gatherings. Bake it fresh in the morning and serve warm slices with coffee or tea for a cozy, crowd-pleasing treat! Perfect for brunch recipes, make-ahead breakfast ideas, or holiday baking, this coffee cake is sure to become a favorite in your rotation.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup brown sugar, packed
- 1.5 teaspoons ground cinnamon
- 0.5 cup chopped nuts (e.g., pecans or walnuts, optional)
- 0.25 cup cold unsalted butter, cubed
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold until no streaks of flour remain. Be careful not to overmix.
Grease a 9x13-inch baking dish and pour the batter evenly into the dish.
In a medium mixing bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using).
Add the cubed cold butter to the mixture and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
Evenly sprinkle the streusel mixture over the cake batter.
Cover the baking dish tightly with plastic wrap and refrigerate overnight.
The next morning, preheat your oven to 350°F (175°C).
Remove the baking dish from the refrigerator and let it sit at room temperature for 10-15 minutes while the oven preheats.
Bake the coffee cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 45.8 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 153 mg | 3% | |
*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.
