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My review
Overnight Coffee Cake
Amy Posont
"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
9 h servings 177Original recipe yields 12 servings (1 -8 inch square cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 147172 Ratings
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Most helpful positive review
4/9/2007
I added 1/2 cup sour cream, another egg, and 1 1/2 cups of raw apple slices. It was awesome.
Most helpful critical review
4/6/2006
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.
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4/9/2007
I added 1/2 cup sour cream, another egg, and 1 1/2 cups of raw apple slices. It was awesome.
8/15/2005
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). Everyon...
11/25/2001
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
2/1/2009
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...
2/18/2011
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 wi...
1/16/2005
I don't usually rave about cakes much not really a sweet eater, but damn this cake was goooooooood. It makes your house smell so homey.
9/4/2003
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 the...
4/6/2006
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.
5/21/2006
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.