When I first got this recipe I thought it would be strange to make this cake, then refrigerate it, and bake the next morning. But it's great. The cake is so moist and delicious. It's wonderful when you have company staying at your house, and it makes a great breakfast with a cup of coffee.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.

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  • In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.

  • The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

176.7 calories; 2.4 g protein; 26.3 g carbohydrates; 29.5 mg cholesterol; 102.2 mg sodium. Full Nutrition

Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2007
I added 1/2 cup sour cream another egg and 1 1/2 cups of raw apple slices. It was awesome. Read More
(104)

Most helpful critical review

Rating: 1 stars
04/06/2006
I feel like I wasted my ingredients. I feel that there was too much butter. Finely grinding the walnuts was a mistake they need to be chopped the topping felt (on the pallet) almost like grit. Read More
(19)
178 Ratings
  • 5 star values: 108
  • 4 star values: 45
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
04/09/2007
I added 1/2 cup sour cream another egg and 1 1/2 cups of raw apple slices. It was awesome. Read More
(104)
Rating: 5 stars
04/09/2007
I added 1/2 cup sour cream another egg and 1 1/2 cups of raw apple slices. It was awesome. Read More
(104)
Rating: 5 stars
08/15/2005
Wonderful! I also doubled this recipe and baked it in a 9x13 pan. When the cake was done I sprinkled the top with a little extra crumb topping (1/2 cup brown sugar and 1/4 cup flour). Everyone kept raving about how moist it was! This is a keeper! Read More
(96)
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Rating: 5 stars
09/28/2003
This was a great recipe! It seemed strange to make it the night before but it works. It didn't seem to make very much so I doubled the recipe. It needed about 10 extra minutes to cook Read More
(64)
Rating: 5 stars
02/02/2009
One of the best coffee cakes I've tried! I doubled the recipe and baked it in a 9x13 inch pan. It came out really moist. I glazed it with a mixture of 1 cup of confectioner's sugar and 2 Tbsp. of milk. A definite keeper! Read More
(52)
Rating: 5 stars
02/22/2011
This coffee cake is amazing! It's nice because I can make it the night before and then just get up and put it in the oven. I made 2 changes -- 1) I had no buttermilk so I soured my own milk with 1/2 tbsp of lemon juice and then however much milk makes 1/2 cup of the milk/lemon juice solution. 2) I wanted to make the topping a bit richer so I added chocolate chips and almond slivers to the cinnamon and brown sugar mixture. I put half of the batter in the pan sprinkled just cinnamon and brown sugar over the top then put the rest of the batter in the pan and covered the rest of the batter with the cinnamon/brown sugar/almond/chocolate chip mixture. It turned out wonderfully! My husband was so happy when he saw it coming out of the oven! Read More
(24)
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Rating: 4 stars
01/16/2005
I don't usually rave about cakes much not really a sweet eater but this cake was goooooooood. It makes your house smell so homey. Read More
(22)
Rating: 5 stars
09/10/2003
This was really tasty and easy to make because I could mix it up the night before. It was a little confusing to my 8 year old though because step one has you pour the batter into a pan and then step three has you prepare the pan ("how do you prepare the pan once the batter is in it mom?") I didn't follow the rest exactly as written either: I subbed in half fresh-ground whole wheat pastry flour to make it a little healthier used pecans instead of walnuts because we don't like walnuts much and used soured goat's milk instead of buttermilk because that's what we had. The texture is moist and light the flavor cinnamon-y and the topping crunchy and sweet. We'll make it again! Read More
(21)
Rating: 1 stars
04/06/2006
I feel like I wasted my ingredients. I feel that there was too much butter. Finely grinding the walnuts was a mistake they need to be chopped the topping felt (on the pallet) almost like grit. Read More
(19)
Rating: 5 stars
05/22/2006
Dang this was good! I substituted wheat flour and it had a rather "nutty" texture. Nummy! Yeah I was a skeptic too. But this didn't last a whole day in our house. Read More
(16)