Overnight Coffeecake
A rich, moist coffeecake with a tender crumb, infused with cinnamon and nutmeg, topped with a brown sugar and walnut streusel. Its overnight refrigeration allows flavors to meld, making it perfect for breakfast or brunch gatherings, offering warmth and comfort with every slice.
Ingredients
Instructions
- Grease and flour a 13 x 9 x 2-inch pan.
- In a mixer bowl, combine softened butter and sugar.
- Beat until fluffy.
- Add eggs and sour cream; beat until well blended.
- In a separate bowl, combine flour, baking powder, nutmeg, and salt; stir to mix well.
- Gradually add dry ingredients to the batter, beating on the slowest speed.
- Pour the batter into the prepared pan.
- In a small bowl, combine brown sugar, cinnamon, and nutmeg for the topping.
- Mix well.
- Sprinkle the topping evenly over the batter.
- Cover and refrigerate overnight.
- Next morning, uncover the cake.
- Bake in a preheated 350°F oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean and the cake pulls away from the pan.
- If baked without chilling, bake for about 30 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of walnuts, pecans or almonds can make a great substitute. You can also add chocolate chips for extra sweetness or replace sour cream with Greek yogurt for a tangier taste. Make sure to mix the ingredients thoroughly to avoid lumps in the batter.
Serving Suggestions
This Overnight Coffeecake is perfect for brunch and pairs beautifully with a hot cup of coffee or tea. You can serve it with fresh fruit on the side for a refreshing contrast. For a special touch, consider drizzling a simple glaze made from powdered sugar and milk over the top. Explore more American recipes for a delightful brunch spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual pieces in the microwave for about 15-20 seconds, or place the entire cake in a 350°F oven for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Coffeecake contains roughly 343 calories, with 5g protein, 42g carbohydrates, and 17g fat. It is a good source of calcium (14% of the Daily Value) and iron (10% 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 coffeecake ahead of time?
Yes, this recipe is designed for overnight preparation, making it perfect for busy mornings. Simply prepare the batter, assemble it in the pan, and refrigerate overnight. Bake it fresh the next day for a warm, delicious treat.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt is a great substitute that adds a similar tang and moisture to the cake. You can also use buttermilk, although you may need to adjust the liquid in the recipe slightly.
How can I tell when the coffeecake is done baking?
The coffeecake is done when a toothpick inserted into the center comes out clean and the edges start to pull away from the pan. If it’s baked without chilling, it typically takes about 30 minutes, while the overnight version may take 60 to 70 minutes.
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).