Overnight Coffeecake Recipe

My cousin LeAnne’s long-time go-to make-ahead coffeecake recipe and since last year, mine too. I’ve made it a half dozen times, which suggests how easy, adaptable and forgiving LeAnne's recipe is. It takes about 20 minutes to mix up the night before, then throw it in the oven in the morning. Fresh warm coffeecake on Christmas morning? With a crispy streusel topping? Oh, you’re going to be glad you clipped this recipe!

Overnight Coffeecake

For the record, what follows might sound like an ad for Amazon. But please know, this is NOT a sponsored post! Amazon doesn’t know that I’m writing this. I’ve never seen it written about before and it’s making a major positive difference in my life. I just thought readers would want to know!

Still gift shopping? Me too. Time was, my Christmas shopping went a lot like this: “A present for them, a gift for me; something special for them, a treat for me.”

But on CyberMonday, I found myself ordering 100% for myself – nothing glittery, nothing sparkly, just mundane household items like cat litter, light bulbs, dishwasher detergent, printer ink and my favorite Folgers 100% Colombian coffee.

It all started with a thirty-day trial for Amazon Prime. That’s where you pay $80 up front, then for a year get free two-day delivery for much (though not all) stuff sold on Amazon plus free movie streaming plus free access to the Kindle Lending Library. (Disclosure: If you purchase anything from Amazon via these links, I receive a small commission for the referral.)

Now, eighty bucks would be no bargain if Amazon were all books and movies. But Amazon is making it oh-so-very-very-VERY easy to order everyday routine disposables for home too.

Prices do vary, you have to watch. Most are on par with retail stores. Some items are a lot less. Some are significantly higher. (But they deliver!)

Some things can be purchased for a discount with a “subscription”. A foot cream that sells for $14 at Walgreens is $8 on Amazon with a subscription. (And did I mention they deliver?)

You can schedule automatic delivery every month, say, or every two months. Not using as much as you thought? No problem, just skip a delivery or put the subscription on hold. Want everything delivered around the 15th of the month rather than the end of the month? Go ahead, pick your date. (Did I mention they deliver?)

Another benefit? Up to four direct family members can share a membership!

The only downside I’ve experienced so far is a collection of shipping boxes. Curbside recycling takes care of that and Amazon is actively working on ways to reduce packaging.

So this explains why with just five days left to go, I’m still shopping for Christmas: I got stuck on “10 boring everyday things for Alanna”. So see you at the mall, I’m checking my list twice.

But for you, maybe baby diapers? toothpaste? paper towels? tissues? Just think how automatic delivery of everyday stuff could make life simpler. (Did you know? They deliver.)

Oh if only I could delivery warm coffeecakes to everyone’s homes on Christmas morning! But you can! Say “hello” to my cousin LeAnne’s go-to coffeecake recipe that’s become my go-to recipe as well. I like it best with fruit added, so far I’ve made it with berries but I think small bits of chopped apple and pear, even frozen rhubarb, would work great too. Fruit adds wonderful texture contrast and helps thee coffeecake stay moist for a couple of days too.

OVERNIGHT COFFEECAKE

Hands-on time: 25 minutes
Let rest: Overnight
In the morning, time to table: 1 hour
For a 8x8, 9x9 or round cake pan; double ingredients for a 9x13
Serves 9
  • 6 tablespoons (3/4 stick) butter, room temperature
  • 1/4 cup (55g) sugar
  • 1/4 cup (55g) brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup buttermilk
    STREUSEL TOPPING
  • 1/4 cup (55g) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup (60g) toasted pecans or walnuts, chopped (how to toast nuts)

NIGHT BEFORE Lightly butter an 8x8, 9x9 or round cake pan (see TIPS).

In a small bowl, stir together the flour, salt, baking soda and baking powder.

In a large bowl, cream butter and sugars with an electric mixer until light and fluffy. Add the egg and vanilla and mix well. One at a time, add 1/3 flour mixture, ½ buttermilk, 1/3 flour mixture, remaining buttermilk and remaining flour, gently blending in each addition just until barely mixed. (If adding fruit, stir it in here.)

Transfer batter to baking dish; it will be quite thick, spread it gently to the corners with the back of spoon.

Stir together topping ingredients and sprinkle over batter. Cover and let rest overnight on the counter (see TIPS).

IN THE MORNING Preheat oven to 350F. Bake cake for 30 – 35 minutes. Let cool slightly before serving. Best eaten warm unless fruit is added.

LeANNE’s TIPS The coffeecake turns out great even when it’s made just before serving, not the night before. What happens overnight is that the streusel topping sinks into the batter, it’s so-so good that way! I’ve let it rest overnight in the fridge but the sinking just doesn’t happen. I usually make a little glaze for drizzling overtop, just a quarter cup of powdered sugar mixed with a tablespoon of milk and a half teaspoon vanilla or almond extract. Whaddaya mean, you put FRUIT in my coffeecake?

ALANNA’s TIPS Yep, me, I like to throw in a cup of frozen berries: blueberries and lingonberries have been great, raspberries taste great but are a little too big, better to break them up first. Don’t thaw the berries first, they’ll stain the dough. Dried fruit would work too, cranberries or currants come to mind. I would let them plump up and soften in juice or a fruity liquor for a half hour before adding. If the butter isn’t at room temperature, cut it into chunks and gently warm in the microwave, ten seconds at a time. If you’re going to lift the coffeecake out onto a serving platter, it’s easier to lift out if you butter the baking pan, then put a round of parchment paper in the bottom and butter it too.

NUTRITION ESTIMATE Per Slice: 253 Calories; 12g Tot Fat; 6g Sat Fat; 44mg Cholesterol; 303mg Sodium; 30g Carb; 1g Fiber; 19g Sugar; 4g Protein; Weight Watchers Old Points 6, PointsPlus 7

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite coffeecake recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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Alanna, I've sent this on to some friends and figure I'll make it too! Sounds easy and am sure it will make the house smell wonderful.
Thanks for sharing the recipe and also the Amazon Prime site info. You should be getting a "perk" from them for the advert! LOL
Judy
 
Hi, can't see any coffee in this cake....
 
Hi Judy ~ Glad you're liking both the recipe and ideas about Amazon Prime!

Hi Erica ~ Ha, at least in the Midwest, a "coffeecake" is a morning cake or a simple cake that would taste great with a cup of coffee, no coffee in the ingredients! Thanks for checking --
 
I love your recipes and have been following you for some time now. I love, love, love this recipe. However, I have modified it a bit. I doubled the streusel because it's the best part. Instead of letting it sit overnight to have the streusel sink down into the cake, I layered the cake and streusel so there is a layer of streusel in the center. This allows me to bake it right away. It turned out amazing, and all my brunch guests wanted the recipe! My chef husband is in the kitchen right now, making this good stuff. Thanks!
 
I love your recipes and have been following you for some time now. I love, love, love this recipe. However, I have modified it a bit. I doubled the streusel because it's the best part. Instead of letting it sit overnight to have the streusel sink down into the cake, I layered the cake and streusel so there is a layer of streusel in the center. This allows me to bake it right away. It turned out amazing, and all my brunch guests wanted the recipe! My chef husband is in the kitchen right now, making this good stuff. Thanks!
 
I would really love to try this recipe when we have company but my daughter is allergic to nuts. Is there anything I can substitute for nuts in the streusel topping? Thanks
 
Anonymous ~ Good question, I’m scratching my head on this one! The first idea is to just leave out the nuts entirely. You might do as others have, double the streusel to compensate for the volume of the missing nuts. You could also substitute sunflower seeds. You might make “granola bits” that would have a more similar texture by cooking the spices and brown sugar with a little butter and oats until crispy, this would give the “crunch” that the nuts add. Or switch to another recipe entire, My Mom’s Blueberry Coffeecake comes to mind!
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna