Treat yourself to an effortless morning with this Overnight Coffee Cake Recipe! This easy recipe makes a tasty breakfast item for Christmas, Easter or other holidays or just for a Sunday morning breakfast!
Made with a handful of pantry staples, this cake comes together in minutes the night before, and them all the flavors meld together in the refrigerator while you sleep. Just pop it in the oven when you wake up for a warm, tender cake topped with a cinnamon-sugar crumble that fills your kitchen with a heavenly aroma. Perfect for a relaxing breakfast or brunch, it’s an easy way to bring a little extra comfort to your morning. Your family will love it!
Overnight Coffee Cake Recipe
Wake up to a delicious, homemade treat with this super easy Overnight Coffee Cake Recipe! Just mix a few simple ingredients, pop the batter in the fridge, and let it rest while you sleep. In the morning, bake to perfection for a fluffy, cinnamon-scented cake with a golden, buttery crumble on top. Perfect for breakfast or brunch, this make-ahead coffee cake lets you enjoy a cozy, sweet start to the day without the morning fuss.
Ingredients
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup butter or margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk
Coffee Cake Topping:
1/2 cup brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
Instructions
- Sift the first 5 ingredients and set aside.
- Cream the butter and sugars.
- Add eggs and beat well.
- Add the dry ingredients, alternating with buttermilk.
- Spread in a well-greased 9 x 13 inch baking pan.
- Mix the topping ingredients and sprinkle on top of the batter.
- Cover with foil and refrigerate for 8 hours or overnight.
- When you’re ready to bake, preheat the oven to 350°.
- Bake for 45 minutes. To test, insert a toothpick in it and when it comes out clean you know it is done.
This is an easy recipe to half.
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I don’t have butter milk. We use skim milk. Will this still turn out OK if I use skim milk in it instead of butter milk?
Sandra you can use skim milk. It might make the texture a little different and not quite so fluffy but I have used regular milk in a pinch and it turns out pretty good anyway.
Can I substitute butter for the margerine?
Hi Deanna, Yes, you can use butter or margarine in this recipe. It makes a difference in some recipes, but not in this one.
You can always add some lemon juice to the milk, too.
How much lemon juice to milk for butter milk?
If you are going to add lemon juice (you can use vinegar too for this) you add about 2 tsp. per cup of milk. I just pour in about 2 caps of one or the other. It doesn’t need to be exact. What this does is to sour the milk. Just a heads up though, many people use the lemon juice or vinegar method for a substitute for buttermilk and it really doesn’t make true buttermilk which the means the texture and sometimes taste will be slightly different. You can use it just fine but it will be slightly different.
1 TBS of acid (lemon juice, or white vinegar) to 1 CUP of milk. Stir and let sit a few minutes, to thicken.
My friend and I go to the Farmers’ Market together every Saturday morning and pick up a pastry there and then go to her house for coffee and to rehash our week.
The pastries (while delicious) are getting expensive. When we first started getting them they were $1.85, now 2 years later they are up to $2.50. They are very large but we still eat the whole thing! :) I want to start baking something on Friday evening for our treat and save some money. This coffee cake might be just the thing. If I can get myself up a little earlier on Saturday, I might be able to take it over to her house – WARM! Wouldn’t she be surprised. I have been making Blueberry muffins with blueberries I got at the market last year but this recipe sounds even better.
Enjoy your week, everyone. It is beautiful today in VA.
This was great! It was so easy to make the night before, and when you wake up groggy in the morning it is perfect for an easy delicious breakfast. It was a hit with my husband, and will definately be repeated. Thanks for the recipe!
If you halve this recipe, what size pan would you use and would the baking time change?
I would use a 8×8 pan and check with a toothpick inserted into the center of it about 25- 30 minutes into the baking time. If the toothpick comes out clean it is done. If ever you get stuck on baking times (I you can get a hold of me) what I will do for something like this is to look on the back of a cake mix box. It will tell you how long it takes to bake the different size pans, cupcakes etc. Hope this helps.
Do you have a crumble topping that does not use nut’s?
Most of my grand kids don’t eat nuts so I make this same recipe and just leave out the nuts. You don’t have to change one thing. Most of the time when a recipe calls for nuts just use the recipe as is and leave out the nuts because it doesn’t affect the recipe at all.
When you say flour, is it plain or self rising?
Unless it says otherwise we always mean plain or all purpose flour
Do you bring it up to room temp. before you pop it in the oven in the morning?
No this you don’t have to because it doesn’t have yeast or some thing like that in it.
Hi! Your cake looks so delicious…quick question can I bake this in a cake pan or does it have to be in a glass dish only?
Thx
You can bake it in a cake pan. I never use a glass dish when I bake mine
Could you freeze before baking, take out night before to thaw and then bake?
Yes you can freeze before baking. Don’t take it out the night before just stick it in the oven frozen. You will then have to bake it about 5-10 minutes longer. Check to see if it is ready by sticking a toothpick in the center – if it comes out clean it is done. You might want to put it in 2-8×8 pans instead of the 9×13 for more even baking but if you only have a 9×13 pan it will work too.
This is great to have a couple of these in the freezer for the holidays to just pull out on Christmas morning. They keep up to 1 month in the freezer
Do you have to refrigerate for 8hours?
I’m not sure why you couldn’t just bake it right away or let it set in fridge for just a few hours. I have never tried just baking it before but should be ok.
Not sure why the sugar mixture sinks to the bottom after baking.
Are you pouring the batter in first and then sprinkling the sugar mixture on top? If you are then I am not sure either.
Yes putting the topping on top but it sinks to the bottom every time
Not sure what is happening Pat but you could try not putting the topping on until you are ready to stick it the oven and see if that helps.
Do I leave the foil on while baking? Recipe doesn’t say…
Yes remove the foil. It is just on there so it won’t dry out sitting over night
Could this be made in 2 loaf pans, or Bundt pan?
Linda you maybe could but you would have to change the temperature and the amount of time to cook it. If you have 2 – 8×8 or 9×9 square or round pans to put it in that might work better.
Can you use butter instead of margarine?
Yes you can.