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Overnight Coffee Cake

Overnight Coffee Cake

Name: Overnight Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 8 h 60 min
Yield: 1 -8 inch square cake
Ingredients: ⅓ cup butter, softened; ½ cup white sugar; ¼ cup packed brown sugar; 1 egg; 1 cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ cup buttermilk; ¼ cup packed brown sugar; ¼ cup finely chopped walnuts; ¼ teaspoon ground cinnamon

Rating: 4.42 stars

178 Ratings
152 Reviews
14 Photos

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.

By Amy Posont

Recipe Summary

prep:

15 mins

cook:

45 mins

additional:

8 hrs

total:

9 hrs

Servings:

Yield:

1 -8 inch square cake

Nutrition Info

Directions

Step 1

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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Step 2

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
Step 3

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

Per Serving:

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

Reviews (152)

Most helpful positive review

Kathyga

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

Helpful

(104)

Most helpful critical review

Renee

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

Helpful

(19)

178 Ratings

5 star values: 108
4 star values: 45
3 star values: 18
2 star values: 5
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kathyga

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

Helpful

(104)

cookn4five

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

Helpful

(96)

LOOOBEEE

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

Helpful

(64)

Jillian

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

Helpful

(52)

alyacroft

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

Helpful

(24)

CARTHECOOK

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

Helpful

(22)

NITROJEN

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

Helpful

(21)

Renee

04/06/2006

Helpful

(19)

WINNONA

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

Helpful

(16)

More Reviews

Back to Overnight Coffee Cake

All Reviews for Overnight Coffee Cake

- of Reviews

Nutritional Information

Overnight Coffee Cake

Servings Per Recipe: 12
Calories: 176.7

% Daily Value *

protein: 5 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 11 %

saturated fat: 18 %

cholesterol: 10 %

vitamin a iu: 4 %

niacin equivalents: 9 %

vitamin b6: 2 %

vitamin c:

folate: 6 %

calcium: 4 %

iron: 4 %

magnesium: 3 %

potassium: 2 %

sodium: 4 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Overnight Coffee Cake

1 of 152

All Reviews

Kathyga

04/09/2007

I added 1/2 cup sour cream another egg and 1 1/2 cups of raw apple slices. It was awesome.

Helpful

(104)

cookn4five

08/15/2005

Helpful

(96)

LOOOBEEE

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

Helpful

(64)

Jillian

02/02/2009

Helpful

(52)

alyacroft

02/22/2011

Helpful

(24)

CARTHECOOK

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.

Helpful

(22)

NITROJEN

09/10/2003

Helpful

(21)

Renee

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.

Helpful

(19)

WINNONA

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.

Helpful

(16)