Overnight Coffee Cake

This old-fashioned coffee cake is moist and light, topped with cinnamon sugar and pecans. It’s perfect for a lazy weekend morning or a holiday brunch.

Have you tried an overnight cake? This is a new concept for me and I’m loving it.

Overnight Coffee Cake

When I first spied this recipe, I couldn’t resist trying it right away. (I actually stirred it together that same day and baked it the next morning!) What’s not to love about an overnight cake?

You simply stir the ingredients together before bed and have an awesome breakfast treat ready to go when you wake up. This is going to be perfect for holiday mornings.

Easy Coffee Cake

This easy coffee cake is an Amish recipe that I found in the Tasteful Treasures cookbook. The authors are listed as “the Horse and Buggy Country of Conewango Valley, NY” – how fun is that?

It’s my understanding that many of the recipes in the book have been sold at a local bakery stand in Conewango County. All I know for sure is that the recipes I have tried so far have been a success.

Overnight Coffee Cake Recipe

1. Combine the flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl and whisk to combine. Set aside. Place the butter and both sugars in a separate mixing bowl and beat to combine. Add the eggs and beat well.
2. Add half of the dry ingredients to the wet ingredients and beat to combine. Slowly add the buttermilk while beating, and then add the remaining dry ingredients. Spread the mixture in a well-greased 9×13-inch pan.
3. Combine the brown sugar, pecans, cinnamon, and nutmeg for the topping in a small bowl. Sprinkle on top of batter in the cake pan, taking care not to pile too much in the center.
4. Cover the pan with a lid or with foil and refrigerate overnight.
5. Bake in a pre-heated 350°F oven for 45-50 minutes, until a toothpick inserted comes out clean or with moist crumbs.

If you’re looking for a few more easy cake recipes, this Zucchini Cake with Cream Cheese Frosting and the ever popular Pumpkin Sheet Cake {aka the best pumpkin cake ever!} are both great options.

This One Bowl Vanilla Cake (with multiple flavor options) by Crunchy Creamy Sweet sounds delicious.

For the chocolate lovers, this Gooey Chocolate Butter Cake and the Easy Black Forest Cake are sure wins.

Overnight Coffee Cake

4 from 1 vote

This old-fashioned coffee cake is moist and light, topped with cinnamon sugar and pecans. It's perfect for a lazy weekend morning or a holiday brunch.

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Ingredients 

Cake Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ ⅔ cup butter, room temp
• ▢ ¾ cup white sugar
• ▢ ¾ cup light brown sugar
• ▢ 2 eggs
• ▢ 1 cup buttermilk

Topping Ingredients

• ▢ ½ cup light brown sugar
• ▢ ½ cup chopped pecans
• ▢ 1 teaspoons cinnamon
• ▢ ½ teaspoon nutmeg

Instructions

• Combine the flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl and whisk to combine. Set aside. Place the butter and both sugars in a separate mixing bowl and beat to combine. Add the eggs and beat well.
• Add half of the dry ingredients to the wet ingredients and beat to combine. Slowly add the buttermilk while beating, and then add the remaining dry ingredients. Spread the mixture in a well-greased 9×13-inch pan.
• Combine the brown sugar, pecans, cinnamon, and nutmeg for the topping in a small bowl. Sprinkle on top of batter in the cake pan, taking care not to pile too much in the center.
• Cover the pan with a lid or with foil and refrigerate overnight. Bake in a pre-heated 350°F oven for 45-50 minutes, until a toothpick inserted comes out clean or with moist crumbs.

Notes

This recipe can be halved for a smaller recipe. Bake in a 9-inch pan.

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!