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Overnight Coffee Cake Recipe

This easy overnight coffee cake recipe is a tasty breakfast item for Easter or other holidays or just for a Sunday morning breakfast! Your family will love it!

This easy overnight coffee cake recipe is a tasty breakfast item for Easter or other holidays or for a Sunday morning breakfast! Your family will love it!

Overnight Coffee Cake Recipe

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk

Coffee Cake Topping:

1/2 cup brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg

Sift first 5 ingredients and set aside. Cream margarine and sugars. Add eggs and beat well. Add dry ingredients, alternating with buttermilk. Spread in well greased 9 x 13 pan. Mix topping ingredients and sprinkle on top of batter. Cover with foil and refrigerate for 8 hours or overnight. Bake for 45 minutes at 350 degrees. To test, insert a toothpick in it and when it comes out clean you know it is done.

This is an easy recipe to half.

 

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Reader Interactions

Comments

  1. Sandra

    May 17, 2011 at 10:34 am

    I don’t have butter milk. We use skim milk. Will this still turn out OK if I use skim milk in it instead of butter milk?

    Reply
    • Jill

      May 17, 2011 at 2:13 pm

      Sandra you can use skim milk. It might make the texture a little different and not quite so fluffy but I have used regular milk in a pinch and it turns out pretty good anyway.

      Reply
  2. Susan

    August 9, 2011 at 10:09 am

    You can always add some lemon juice to the milk, too.

    Reply
    • Marietta Uttley

      November 10, 2019 at 6:13 pm

      How much lemon juice to milk for butter milk?

      Reply
      • Jill

        November 11, 2019 at 9:38 am

        If you are going to add lemon juice (you can use vinegar too for this) you add about 2 tsp. per cup of milk. I just pour in about 2 caps of one or the other. It doesn’t need to be exact. What this does is to sour the milk. Just a heads up though, many people use the lemon juice or vinegar method for a substitute for buttermilk and it really doesn’t make true buttermilk which the means the texture and sometimes taste will be slightly different. You can use it just fine but it will be slightly different.

        Reply
      • Barbyjane

        August 7, 2022 at 9:57 pm

        1 TBS of acid (lemon juice, or white vinegar) to 1 CUP of milk. Stir and let sit a few minutes, to thicken.

        Reply
  3. maggie

    April 16, 2012 at 8:28 am

    My friend and I go to the Farmers’ Market together every Saturday morning and pick up a pastry there and then go to her house for coffee and to rehash our week.
    The pastries (while delicious) are getting expensive. When we first started getting them they were $1.85, now 2 years later they are up to $2.50. They are very large but we still eat the whole thing! :) I want to start baking something on Friday evening for our treat and save some money. This coffee cake might be just the thing. If I can get myself up a little earlier on Saturday, I might be able to take it over to her house – WARM! Wouldn’t she be surprised. I have been making Blueberry muffins with blueberries I got at the market last year but this recipe sounds even better.
    Enjoy your week, everyone. It is beautiful today in VA.

    Reply
  4. Hannah Jurgelis

    August 15, 2012 at 3:01 pm

    This was great! It was so easy to make the night before, and when you wake up groggy in the morning it is perfect for an easy delicious breakfast. It was a hit with my husband, and will definately be repeated. Thanks for the recipe!

    Reply
  5. Nancy Buttrick

    July 31, 2014 at 8:30 am

    If you halve this recipe, what size pan would you use and would the baking time change?

    Reply
    • Jill

      July 31, 2014 at 8:54 am

      I would use a 8×8 pan and check with a toothpick inserted into the center of it about 25- 30 minutes into the baking time. If the toothpick comes out clean it is done. If ever you get stuck on baking times (I you can get a hold of me) what I will do for something like this is to look on the back of a cake mix box. It will tell you how long it takes to bake the different size pans, cupcakes etc. Hope this helps.

      Reply
  6. Marybeth S.

    March 18, 2016 at 10:27 am

    Do you have a crumble topping that does not use nut’s?

    Reply
    • Jill

      March 18, 2016 at 12:08 pm

      Most of my grand kids don’t eat nuts so I make this same recipe and just leave out the nuts. You don’t have to change one thing. Most of the time when a recipe calls for nuts just use the recipe as is and leave out the nuts because it doesn’t affect the recipe at all.

      Reply
  7. Cynthia Whitehead

    January 9, 2017 at 5:29 am

    When you say flour, is it plain or self rising?

    Reply
    • Jill

      January 9, 2017 at 2:19 pm

      Unless it says otherwise we always mean plain or all purpose flour

      Reply
  8. candy kratzer

    July 24, 2018 at 10:14 am

    Do you bring it up to room temp. before you pop it in the oven in the morning?

    Reply
    • Jill

      July 25, 2018 at 9:27 am

      No this you don’t have to because it doesn’t have yeast or some thing like that in it.

      Reply
  9. Bernie

    April 13, 2019 at 8:30 am

    Hi! Your cake looks so delicious…quick question can I bake this in a cake pan or does it have to be in a glass dish only?

    Thx

    Reply
    • Jill

      April 13, 2019 at 10:45 am

      You can bake it in a cake pan. I never use a glass dish when I bake mine

      Reply
  10. Linda

    November 5, 2019 at 9:18 pm

    Could you freeze before baking, take out night before to thaw and then bake?

    Reply
    • Jill

      November 6, 2019 at 7:30 am

      Yes you can freeze before baking. Don’t take it out the night before just stick it in the oven frozen. You will then have to bake it about 5-10 minutes longer. Check to see if it is ready by sticking a toothpick in the center – if it comes out clean it is done. You might want to put it in 2-8×8 pans instead of the 9×13 for more even baking but if you only have a 9×13 pan it will work too.
      This is great to have a couple of these in the freezer for the holidays to just pull out on Christmas morning. They keep up to 1 month in the freezer

      Reply
  11. Connie

    April 27, 2020 at 2:00 pm

    Do you have to refrigerate for 8hours?

    Reply
    • Jill

      April 28, 2020 at 1:48 pm

      I’m not sure why you couldn’t just bake it right away or let it set in fridge for just a few hours. I have never tried just baking it before but should be ok.

      Reply
  12. Pat

    May 10, 2020 at 6:19 am

    Not sure why the sugar mixture sinks to the bottom after baking.

    Reply
    • Jill

      May 11, 2020 at 8:02 am

      Are you pouring the batter in first and then sprinkling the sugar mixture on top? If you are then I am not sure either.

      Reply
  13. Pat

    May 12, 2020 at 7:46 am

    Yes putting the topping on top but it sinks to the bottom every time

    Reply
    • Jill

      May 12, 2020 at 2:22 pm

      Not sure what is happening Pat but you could try not putting the topping on until you are ready to stick it the oven and see if that helps.

      Reply
  14. Catherine

    April 4, 2021 at 6:59 am

    Do I leave the foil on while baking? Recipe doesn’t say…

    Reply
    • Jill

      April 5, 2021 at 11:12 am

      Yes remove the foil. It is just on there so it won’t dry out sitting over night

      Reply
  15. Linda

    May 10, 2022 at 4:21 am

    Could this be made in 2 loaf pans, or Bundt pan?

    Reply
    • Jill

      May 10, 2022 at 1:25 pm

      Linda you maybe could but you would have to change the temperature and the amount of time to cook it. If you have 2 – 8×8 or 9×9 square or round pans to put it in that might work better.

      Reply
  16. Jamie

    July 2, 2022 at 7:24 am

    Can you use butter instead of margarine?

    Reply
    • Jill

      July 2, 2022 at 10:27 am

      Yes you can.

      Reply

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