Overnight Coffee Cake

134 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

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Metric US

Original recipe yields 1 -8 inch square cake

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
177 cal
9%

Fat
7.3 g
11%

Carbs
26.3 g
8%

Based on a 2,000 calorie diet

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Reviews (134)

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Kathyga

Apr. 9, 2007

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

cookn4five

Aug. 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..." See more raving about how moist it was! This is a keeper!"

LOOOBEEE

Sep. 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..." See more"

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