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!

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!


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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!





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:

  1. 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.
  2. Combine topping ingredients. Sprinkle over batter. Cover and refrigerate 8-12 hours.
  3. Remove cake from oven. Preheat oven to 350ºF.
  4. Bake uncovered for 30-35 minutes.

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Comments

  1. 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?

    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. 🙂

  2. 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..

  3. 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!

  4. 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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