Easy Overnight Coffee Cake
A moist, flavorful coffee cake perfect for overnight preparation. The cinnamon and brown sugar topping adds a sweet, crunchy layer, making it ideal for breakfast or brunch. Its easy make-ahead process suits busy mornings and entertaining guests with minimal fuss.
Ingredients
Instructions
- Combine flour, sugar, 1/2 cup brown sugar, salt, baking powder, soda, and cinnamon in a large mixing bowl.
- Add buttermilk, oleo, and eggs to the dry ingredients.
- Beat on low speed until moistened, then beat on medium speed for 3 minutes.
- Spoon batter into a greased and floured 9 x 13 x 2-inch pan.
- Combine 1/2 cup brown sugar, chopped nuts, and 1 teaspoon cinnamon; sprinkle over the batter.
- Cover and refrigerate overnight or for 8 to 12 hours.
- Uncover and bake in a 350°F oven for 30 to 35 minutes.
- To reheat, cover with foil and bake in a 350°F oven for 5 minutes.
Tips & Substitutions
For best results, use room temperature eggs and buttermilk to ensure a smoother batter. You can substitute the chopped nuts with chocolate chips or dried fruits for a different flavor profile. If you prefer a sweeter cake, add a little more sugar to the batter. This recipe is a great base for variations, similar to how you might adapt a Top Me Twice Cake.
Serving Suggestions
Serve the coffee cake warm, ideally with a cup of coffee or tea for a delightful breakfast or brunch. It pairs beautifully with fresh fruit or a dollop of whipped cream. For a fun twist, serve it alongside Cinnamon Toast Cookies for added texture and flavor.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, cover with foil and bake in a 350°F oven for 5 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Overnight Coffee Cake contains roughly 180 calories, with 4g protein, 30g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 722mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. The baking powder and soda should also be gluten-free. The cake should turn out well, but the texture may differ slightly from the original.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. Alternatively, plain yogurt or sour cream can also work as a replacement, diluted with a bit of water if necessary.
Can I freeze the coffee cake?
Yes, this coffee cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2 months. To enjoy, thaw it overnight in the refrigerator and reheat as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).