Recipe by Amy Posont
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
finely chopped walnuts
I added 1/2 cup sour cream, another egg, and 1 1/2 cups of raw apple slices. It was awesome.
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.
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!
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
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Overnight Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 66
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Satisfy your sweet tooth with this nutritious idea.
A moist, tender coffee cake with a sweet, crunchy pecan topping.
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!