Overnight Coffee Cake

Posted by Vanessa in Cooking, September 3, 2010


This is my go-to recipe whenever I need to take something a little special to breakfast somewhere, but know I won’t have time to cook that morning. Which is pretty much anytime I have to take a breakfast dish, so I make this a lot.

I love that it’s a yummy, moist coffee cake that you can whip together the night before, cover and chill, and then just bake in the morning. Everyone in our family really likes this one.

Overnight Coffee Cake

recipe from allrecipes.com
  • Prep Time: 15 minutes.
  • Cook Time: 40 minutes.
  • Ready in 55 Minutes.
  • Makes: 9 Servings
  • 1/3 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar, divided
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon, divided
  • 1/2 cup buttermilk
  • Lightly grease an 8-inch square baking pan with cooking spray. 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. Cover, and refrigerate overnight.
  • The next day, preheat oven to 350 degrees. In a small bowl, mix 1/4 cup brown sugar and 1/4 teaspoon cinnamon. Sprinkle over the batter. Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. (This time I made the cake I checked at 35 minutes and it was done, so give it a look a few minutes early.)

(And here’s an artistic shot The Phoenix took while we were doing a little food photography. I thought it was kinda cool. Coffee cake on the run, anyone?)

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