Description
This Overnight Coffee Cake is a moist and flavorful breakfast treat perfect for sharing. The batter is mixed and then topped with a cinnamon-pecan streusel, which is refrigerated overnight to develop rich flavors. The next morning, simply bake it to golden perfection. It’s an easy, make-ahead recipe ideal for busy mornings or brunch gatherings.
Ingredients
Scale
Batter Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup buttermilk
- â…” cup butter, melted
- 2 eggs
Topping Ingredients
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 tsp cinnamon
Instructions
- Prepare the batter: In a mixing bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Add the buttermilk, melted butter, and eggs. Using an electric mixer, beat on low speed just until the ingredients are moistened, then increase to medium speed and beat for 3 minutes. Pour the batter into a greased and floured 9×13-inch baking pan.
- Add the topping: In a separate bowl, mix the brown sugar, chopped pecans, and cinnamon until evenly combined. Sprinkle this mixture evenly over the batter in the pan. Cover the pan and refrigerate for 8 to 12 hours to let the flavors develop.
- Preheat the oven: Remove the covered cake from the refrigerator. Preheat your oven to 350ºF (175ºC), allowing it to reach the temperature fully before baking.
- Bake the cake: Uncover the pan and place it in the preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean and the top is golden and set. Let the cake cool slightly before serving.
Notes
- Make sure the butter is properly melted but not hot to avoid cooking the eggs prematurely.
- Refrigerating the batter overnight enhances the flavors and texture of the coffee cake.
- You can substitute pecans with walnuts or omit nuts if preferred.
- Serve warm or at room temperature, optionally with a dusting of powdered sugar or a drizzle of glaze for extra sweetness.
- Use a 9×13-inch pan for even baking.
