Overnight Coffee Cake

Wake up to a delightful treat with our Overnight Coffee Cake recipe! This moist and tender cake is infused with the rich flavors of cinnamon and nutmeg, then topped with a brown sugar/cinnamon and pecan topping. Perfect for a cozy breakfast or brunch.

Overnight Coffee Cake
Servings 12 servings
Author Joshua Snyder
Prep time
15 Min
Cook time
35 Min
Inactive time
8 Hour
Total time
8 H & 50 M

Overnight Coffee Cake

Wake up to a delightful treat with our Overnight Coffee Cake recipe! This moist and tender cake is infused with the rich flavors of cinnamon and nutmeg, then topped with a brown sugar/cinnamon and pecan topping. Perfect for a cozy breakfast or brunch.

Ingredients

  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
Topping
  • 3/4 cup brown sugar, packed
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
Glaze
  • 1 cup powdered sugar
  • 1 to 2 tablespoons 2% milk

Instructions

Notes

*If you'd like a taller coffeecake, you can opt for an 11x7 inch baking dish instead of the recommended 13x9 inch one. However, keep in mind that with the smaller dish, you may need to increase the cooking time by approximately 5 minutes to ensure the middle is fully cooked.

Nutrition Facts

Calories

437.25

Fat (grams)

17.88 g

Sat. Fat (grams)

8.98 g

Carbs (grams)

67.12 g

Fiber (grams)

1.22 g

Net carbs

65.93 g

Sugar (grams)

49.93 g

Protein (grams)

4.28 g

Sodium (milligrams)

295.24 mg

Cholesterol (grams)

64.37 mg
Did you make this recipe?
@bakingwithjoshandange @bakingwithjoshandange @bakingwithjoshandange #bakingwithjoshandange

Directions

1. Grease a 11x7-inch or 13x9-inch baking dish with baking spray and set aside.  (see notes)

2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Set aside.

3. In a large bowl or the bowl of a stand mixer, beat the butter until smooth and creamy.

4. Add granulated sugar and brown sugar and beat for a couple of minutes until well combined.

5. Next, add the eggs and vanilla extract to the butter mixture and mix until smooth.

6. Add half of the flour to the wet mixture.  Mix until combined.

7. Pour in the milk and remaining flour mixture.  Mix until just combined.

8. Mix in the sour cream until the batter is smooth and well combined.

9. In a small bowl, combine the brown sugar, chopped pecans, and ground cinnamon for the streusel topping. Set it aside for now.

10. Pour the batter into the prepared baking dish and spread evenly.

11. Sprinkle all the streusel mixture evenly over the batter.

12. Cover the baking dish with plastic wrap and refrigerate it overnight to allow the flavors to meld together and the batter to rise.

13. The next morning, take the baking dish out of the refrigerator and let it sit at room temperature for 30 minutes to take the chill off.

14. Preheat the oven to 350 degrees and bake the coffeecake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

15. While the coffeecake is cooling, prepare the glaze by whisking together the powdered sugar and 1 to 2 tablespoons of 2% milk. You want a thick, but pourable consistency.

16. Drizzle the glaze over the cooled coffeecake, and let it set for a few minutes.