Dessertschocolatewithgrace4.5
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.
👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pan
- oven
📝 Preparation Steps
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.
baking powder1 teaspoonbaking soda1 teaspooncinnamon1 teaspoonseggs2
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 9x13-inch pan.
buttermilk1 cup
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.
cinnamon1 teaspoons
4
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.
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