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!
Follow Plain Chicken Christmas Recipes on Pinterest
cake, breakfast, coffee cake, streusel, buttermilk
Breakfast
American
Yield: serves 10 to 12
Overnight Coffee Cake
prep time: 10 minscook time: 30 minstotal time: 40 mins
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!
ingredients:
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
instructions:
- 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 9×13-inch pan.
- Combine topping ingredients. Sprinkle over batter. Cover and refrigerate 8-12 hours.
- Remove cake from oven. Preheat oven to 350ºF.
- Bake uncovered for 30-35 minutes.
All images and text ©Plain Chicken, Inc.
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?
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. 🙂
any substitute ideas for nuts would be welcome.
you can leave them out our maybe substitute cinnamon chips?
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?
I think that would be fine.
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..
It would be a real treat to wake up to this on Christmas! 🙂
This comment has been removed by the author.
Do you think you could mix batter up a couple of days ahead and give as gifts for recipient to bake Christmas morning?
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!
I think it would still taste wonderful even without the nuts. Enjoy!
YUM!!!!
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.