Overnight Coffee Cake

Overnight Coffee Cake

139 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    9 h
Amy Posont
Recipe by  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

Adjust Servings

Original recipe yields 1 -8 inch square cake

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Directions

  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.
  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.
  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.

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Reviews (139)

Rate This Recipe
Kathyga
99

Kathyga

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

cookn4five
85

cookn4five

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!

LOOOBEEE
57

LOOOBEEE

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 26.3 g
  • 8%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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