Overnight Coffee Cake – our go-to Christmas morning breakfast! Flour, sugar, brown sugar, baking soda, baking powder, cinnamon, buttermilk, butter eggs, pecans. Assemble the cake the night before and bake in the morning. This is SOOO good! We make it every holiday! #coffeecake #breakfast #cinnamon #pecans
Easy Make-Ahead Breakfast Casserole
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. Perfect for hectic weekdays and holiday mornings.
How to Make Overnight Coffee Cake
This cake is very easy to make. Using a hand-held mixer, mix together flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, buttermilk, butter, and eggs. Pour the batter into a baking dish. Mix together brown sugar, pecans, and cinnamon. Sprinkle the mixture over the cake. Cover and refrigerate overnight. In the morning, remove the dish from the refrigerator, preheat the oven, and bake.
- To make Homemade Buttermilk combine 1 cup of milk with 1 Tablespoon of white vinegar or 1 Tablespoon of Lemon juice. Let the mixture sit until it starts to curdle, about 5 minutes.
- You can bake the cake right away if you don’t have time to let the cake sit overnight.
- Feel free to use walnuts or omit the nuts altogether if you aren’t a fan.
- Can substitute pumpkin spice seasoning for cinnamon.
- Store leftovers in an air-tight container. The cake will keep 2 or 3 days on the countertop.
What to Serve with Coffee Cake
This coffee cake is crazy good! We love all the yummy cinnamon flavor and pecans. This goes great bacon, eggs, hash browns. We usually eat this for breakfast but we’ve also been known to heat up a slice for dessert with a little vanilla ice cream. Yum!
Here are a few of our favorite breakfast recipes that go great with this yummy coffee cake:
Slow Cooker Smoked Gouda Grits {City Grits}
Slow Cooker Smoked Gouda Grits Recipe – copycat “City Grits” from Another Broken Egg restaurant – stone ground grits slow…
Bacon Wrapped Egg & Cheese Hash Browns
Bacon Wrapped Egg & Cheese Hash Browns Bacon Wrapped Egg & Cheese Hash Browns – seriously DELICIOUS!!! Frozen hash brown…
Cream Cheese Sausage Balls – Football Friday
Cream Cheese Sausage Balls – this recipe will change the way you make sausage ball forever! Seriously THE BEST sausage…
Easy Pigs in a Blanket (3-Ingredients)
Pigs in a Blanket – I can’t eat just one! Only 3 ingredients and ready to eat in 15 minutes!…
Overnight Coffee Cake
Equipment:
Ingredients:
Cake
- 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
- ½ cup brown sugar
- ½ 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.
Notes:
- To make Homemade Buttermilk combine 1 cup of milk with 1 Tablespoon of white vinegar or 1 Tablespoon of Lemon juice. Let the mixture sit until it starts to curdle, about 5 minutes.
- You can bake the cake right away if you don’t have time to let the cake sit overnight.
- Feel free to use walnuts or omit the nuts altogether if you aren’t a fan.
- Can substitute pumpkin spice seasoning for cinnamon.
- Store the cake in an air-tight container. It will keep 2 to 3 days on the countertop.Â
Steph
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.