Overnight Coffee Cake134 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 9 hr
“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
Original recipe yields 1 -8 inch square cake
- 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.
Amount Per Serving (12 total)
- 177 cal
- 7.3 g
- 26.3 g
Based on a 2,000 calorie diet
Reviews (134)Rate This Recipe
"I added 1/2 cup sour cream, another egg, and 1 1/2 cups of raw apple slices. It was awesome...." See more"
"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..." See more raving about how moist it was! This is a keeper!"
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