Overnight Coffee Cake Recipe - Allrecipes.com
Overnight Coffee Cake Recipe
  • READY IN 9 hr

Overnight Coffee Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 -8 inch square cake Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    9 hrs


  1. 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.
  2. In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
  3. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2007

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

Most Helpful Critical Review
Apr 06, 2006

I feel like I wasted my ingredients. I feel that there was too much butter. Finely grinding the walnuts was a mistake, they need to be chopped, the topping felt (on the pallet) almost like grit.

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 raving about how moist it was! This is a keeper!

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

Feb 02, 2009

One of the best coffee cakes I've tried! I doubled the recipe and baked it in a 9x13 inch pan. It came out really moist. I glazed it with a mixture of 1 cup of confectioner's sugar and 2 Tbsp. of milk. A definite keeper!

Jan 16, 2005

I don't usually rave about cakes much not really a sweet eater, but damn this cake was goooooooood. It makes your house smell so homey.

Sep 10, 2003

This was really tasty and easy to make because I could mix it up the night before. It was a little confusing to my 8 year old, though because step one has you pour the batter into a pan and then step three has you prepare the pan ("how do you prepare the pan once the batter is in it, mom?") I didn't follow the rest exactly as written, either: I subbed in half fresh-ground whole wheat pastry flour to make it a little healthier, used pecans instead of walnuts because we don't like walnuts much and used soured goat's milk instead of buttermilk because that's what we had. The texture is moist and light, the flavor cinnamon-y and the topping crunchy and sweet. We'll make it again!

May 21, 2006

Dang this was good! I substituted wheat flour and it had a rather "nutty" texture. Nummy! Yeah, I was a skeptic, too. But this didn't last a whole day in our house.


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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