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Thursday, December 19, 2013

Overnight Coffee Cake

Overnight Coffee Cake - our go-to Christmas morning breakfast! Flour, sugar, brown sugar, baking soda, baking powder, cinnamon, buttermilk, butter eggs, pecans. Assemble the night before and bake in the morning. This is SOOO good! We make it every holiday!

Christmas morning is always crazy hectic. We never have time to make breakfast before the presents start getting ripped open! This Overnight Coffee Cake is a great way to have a home cooked breakfast without the fuss on Christmas morning.

I got this recipe from my Mom. She swears by it and now I do too. The cake is made the night before and refrigerated until morning. It takes about 30 minutes to bake. Bonus - the house smells wonderful while it is baking! The cake is so moist and delicious. I think it would even be good with a little vanilla ice cream as dessert!

Overnight Coffee Cake - our go-to Christmas morning breakfast! Flour, sugar, brown sugar, baking soda, baking powder, cinnamon, buttermilk, butter eggs, pecans. Assemble the night before and bake in the morning. This is SOOO good! We make it every holiday!

Follow Plain Chicken Christmas Recipes on Pinterest


Overnight Coffee Cake - our go-to Christmas morning breakfast! Flour, sugar, brown sugar, baking soda, baking powder, cinnamon, buttermilk, butter eggs, pecans. Assemble the night before and bake in the morning. This is SOOO good! We make it every holiday!


Overnight Coffee Cake
serves 12
(Printable Recipe)


    Cake
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup buttermilk
  • 2/3 cup butter, melted
  • 2 eggs

  • Topping
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon

Combine first 7 ingredients; add buttermilk, butter and eggs. Beat at low speed of an electric mixer just until moistened. Beat at medium speed for 3 minutes. Pour into a greased and floured 9x13-inch pan.

Combine topping ingredients. Sprinkle over batter. Cover and refrigerate 8-12 hours.

Uncover and bake at 350 for 30-35 minutes.


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14 comments:

  1. This is so smart! I always have the best of intentions to make a breakfast treat for Christmas Day, but I very rarely follow through.

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  2. Question....I've got kids with all nut allergies....think it would turn out ok if the topping didn't have the nuts? Sounds yummy and easy during this busy time!

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    Replies
    1. I think it would still taste wonderful even without the nuts. Enjoy!

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  3. Do you think you could mix batter up a couple of days ahead and give as gifts for recipient to bake Christmas morning?

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  4. This comment has been removed by the author.

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  5. It would be a real treat to wake up to this on Christmas! :)

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  6. Greetings and Merry Christmas Steph,
    Wondering how you adjust your recipes that called for the 18oz version cake mix as the base for the recipe. The new reduced size of 16oz. sure makes a mess or our older recipes..

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  7. Can I serve this at room temp? I plan to make it for a bake off at work and bring it in in the morning. Thoughts?

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  8. any substitute ideas for nuts would be welcome.

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    Replies
    1. you can leave them out our maybe substitute cinnamon chips?

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  9. They have come a long way with gluten free flour. Do you think it would work with that? Not sure if the sitting overnight would effect it? Or is it just as good to make & bake right away?

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    Replies
    1. I have never cooked with gluten free flour, so I am not sure how this would turn out. Sorry! If you try it, please let's me know how it turned out. :)

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