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Topped with a sweet, buttery crumble, this Easy Overnight Coffee Cake is super moist and perfect for holidays and lazy weekends. Prep it the night before and bake in the morning.
If you're looking for a delicious sweet treat for breakfast or brunch, this Easy Overnight Coffee Cake couldn't be more perfect. Do all the prep work the night before then enjoy time with family and/or friends while the delicious aromas swirl through the house. Guests might just think you have little elves working the culinary magic in the kitchen!
Here at The Café we love recipes that make life easy while keeping it super delicious. This Easy Overnight Coffee Cake is a perfect example.
This is definitely one of those company-worthy dishes, made easy! "Overnight" is in the title because you make the cake batter and crumbly, cinnamon-laced topping the night before. The next morning, it's ready to bake.
Want to get someone out of bed without saying a word? As mentioned above, the aroma that wafts through the house as these wonderful breakfast cakes bakes is AMAZING and will pull even the sleepiest heads out from the covers! And the moist, tender cake and beautiful crumble topping will entice them to linger at the breakfast table.
I found the recipe over at AllRecipes, but, after trying it, I realized it could be easier, so I set to work.
I adapted it to be a one-bowl wonder. Yup, no mixer, no separate bowls, no fuss. It took a number of tries to get it just right, but that wasn't such a bad thing, since this coffee cake is moist, buttery and super delicious. Now my jeans might not agree!
I also learned that adding the topping right away (as indicated in the original recipe) doesn't work out very well. The batter likes to creep up at the edges and cover the fabulous crumble (see picture below). Then those outer edges become very dry and brittle before the center is baked through.
I tried a few things to eliminate this problem and found that adding the crumble during the last 10-15 minutes worked perfectly. So just pop the batter in the pan sans topping, Once it's been baking for 25 minutes, add the topping and the results are beautiful.
Ideas for Serving this Easy Overnight Coffee Cake
You can serve this easy overnight coffee cake just as it is, warm or at room temperature. If I want to splurge a bit, I'll add some ribbons of Vanilla Bean Drizzle over the top. I've included this drizzle as an option in the recipe. To make a pretty presentation, but still keep it simple, just sprinkle with a bit of powdered sugar.
Café Tips for making this Easy Overnight Coffee Cake...
- This recipe calls for buttermilk. No buttermilk? No worries. You can also use Greek yogurt thinned with milk (use half yogurt, half milk).
- You can also make your own buttermilk with regular milk. Just add a tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes and it’s ready to go.
- This recipe calls for baking spray to grease the pan. Baking spray is not the same as cooking spray. Baking spray is a combination of shortening and flour. If you don’t have or don’t want to use baking spray, generously grease the pan with butter, then add a tablespoon of flour. Rotate the pan until all the butter is coated with flour. Then proceed with parchment paper as directed in the recipe.
- Because this recipe doesn't call for a mixer, you want the butter to be nice and soft. You can leave butter sit out at room temperature to soften, but if the air is chilly it won't get soft enough. Here are a few easy tricks for softening butter.
- You can soften the butter in the microwave at a 10% power level. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for 30 minutes to an hour with the light on. To keep the light on in the microwave I put a folded paper towel in the door. Don't leave it in there too long though. I forgot about it a few days ago and was a bit surprised when I opened the door and found a plate of melted butter!
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter within 20-30 minutes.
- Cutting the butter into small pieces helps it soften quicker.
- Put the butter in the oven with the light turned on. This will take 1-2 hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 5-second stints, turning the butter each time. Don't walk away when using this option or you'll have the prettiest pool of melted butter you ever saw.
- If you prefer to use a mixer, go for it! You won't need the butter to be as soft.
Thought for the day:
The steadfast love of the Lord never ceases;
his mercies never come to an end;
they are new every morning;
great is your faithfulness.
Lamentations 3:13
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 5 tablespoons very soft butter I use salted butter
- ¾ cup white sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- For the cinnamon crumb topping:
- 4 ounces or 1 stick butter
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoons cinnamon
- ⅛ teaspoon salt a pinch
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For the prep:
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Spray an 8-inch round baking pan generously with baking spray and line the bottom with a round piece of parchment paper. Spray the paper lightly with baking spray. Set pan aside. Tear a piece of heavy-duty foil large enough to wrap around the outside of the pan. (you can also use a double thickness of regular foil). Set aside until baking time.
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For the batter:
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In a medium-size microwave-safe bowl, cream together the butter and sugar with a spatula until sugar is completely incorporated.
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Add the egg and mix well.
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Sprinkle the baking powder, baking soda and salt over the butter mixture and stir to combine.
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Add ⅓ of the flour (approximately, this does not have to be precise) and stir till flour is almost completely incorporated. It’s fine if there is still a bit of flour remaining. Add ½ (again, approximately) of the buttermilk and stir until buttermilk is pretty much incorporated. Repeat with flour and buttermilk alternatively. You will start and end with the flour. Add vanilla and stir well one more time.
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Spread evenly into the prepared baking pan.
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Cover, and refrigerate overnight.
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For the crumb topping:
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Wash out the mixing bowl. Place butter in the bowl and heat on high power for 25-30 seconds or until butter is partially melted. You want about half of the butter melted. Every microwave is different so check it after 25 seconds. Add the remaining crumble ingredients and stir with a fork until large crumbs form. Cover and refrigerate overnight.
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To finish:
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The next morning, preheat the oven to 350˚F. Bake the cake for 25 minutes, then carefully remove from the oven and, using your hands, gently top with the crumble mixture (don’t press it in at all, just sprinkle the topping over the top of the cake), mounding it up a bit in the center. If the crumb mixture has formed large clumps, just break them up with your fingers as you sprinkle the mixture over the cake.
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Before returning to the oven, wrap the outside of the pan with the foil (this will prevent the cake from turning too brown on the edges as it continues to bake).
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Return coffee cake to the oven and bake for another 10-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes.
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After 10 minutes, invert coffee cafe and turn out onto a large dinner plate. Invert again onto a cool rack so that crumb side will face up and allow to cool for at least 15 minutes before serving.
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Serve as is or sprinkle lightly with powdered sugar. For a special treat, drizzle with Vanilla Bean Drizzle.
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Combine 1 cup powdered sugar with 2 tablespoons of milk or half and half. Stir with a fork until smooth. Add a bit more half and half (or milk) to thin, a few drops at a time until you have a thick but drizzle-able icing. Add the vanilla beans scraped from ½ of a vanilla bean pod or ½ teaspoon vanilla bean paste. Drizzle in thin ribbons over the crumble layer.
See Café Tips above in the post for more detailed instructions and tips.
Janet says
Hi Chris. After being in the fridge all night do you leave the cake to come to room temperature before baking ??
Chris Scheuer says
Nope, just pop it in the oven!
Bernadette says
Delicious. It came out great. However, I think there are ways to make this cake a little faster and easier if you don't have breakfast guests to impress. I baked mine the same day, leaving it in the refrigerator just from morning to afternoon. (Couldn't wait for a nighttime snack.) As directed, I reused the same bowl to mix the batter and the topping, but next time, I won't take time to clean the bowl. I'll just get a second bowl and toss them both in the dishwasher when I'm through. Third, I didn't take the cake out of the pan when it was done, avoiding the double flip. The only adverse effect was that I made a mess of the first piece getting it out. Using a spring form pan would help avoid this. Of course, if you want to have a spectacular presentation on a cake pedestal, the double flip would be necessary.
Chris Scheuer says
Thanks, Bernadette!
Irene says
The recipe looks great and I can’t wait to try it. Should salted or unsalted butter be used? Thanks!
Chris Scheuer says
Hi Irene, I use salted butter.
Theresa says
This cake is so easy and so tasty. I doubled the recipe and made it in a 10" spring form pan. I cooked it an extra 10 minutes, but probably should have gone an extra 15. The foil really did prevent the outside edges from overcooking. The cake is tender and putting the crumb on mid way through is the trick. This is a great cake all around - thank you!
Chris Scheuer says
Thanks for letting us know, Theresa!
sari says
Easy to put together and the flavors are wonderful. Everyone loved it and the ratio of topping to cake was PERFECT! thanks for sharing another great recipe!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Sari!
Nancy Mansfield says
In case Yuki checks back: you can always make your own brown sugar using white sugar. That's because brown sugar is just regular old granulated sugar that's been processed with molasses, so all you have to do to make brown sugar is add a couple tablespoons of molasses to white sugar. You can either dump the ingredients into a food processor or blender to get the right, sticky consistency, or you can just mix with a spoon.
If you don't have molasses (which isn't weird, because how many people actually have molasses in their cabinets?), you can also use agave nectar or maple syrup to make brown sugar at home. Use about the same proportions: 2 tablespoons of liquid to 1 cup of granulated sugar.
Chris Scheuer says
Thanks, Nancy!
Hannah says
Definitely a keeper! I added some brown sugar to the crumble topping for a richer flavor. But if you do that take the mixture out of the fridge a few minutes before you use it to make it easier to handle. I would imagine that adding things like blueberries peaches or nuts to this cake would be a breeze!
Chris Scheuer says
Thanks, Hannah! So happy you enjoyed it and, yes, I think blueberries, peaches or nuts would be wonderful!
Beth Roberts says
I always have molasses in my pantry for holiday cookies and baked beans. It keeps very well, Iv never had to throw it away because it was too old.
Melanie says
We make this for special occasions- and we even use an egg substitute due to an egg allergy in the family. Turns out fantastic every time! Thanks for an easy and super yummy recipe!
Chris Scheuer says
Thanks so much, Melanie, for sharing your results! It's good to know that even with an egg substitute it works well.
Giulia says
What is the best way to cover the completed and cooked coffee cake overnight so it doesn't get mushy or dry but also doesn't get landed on by flies etc.?
Chris Scheuer says
Hi Giulia, I would just cover it with plastic wrap once it's completely cooled.
Jodi Miller says
Have you ever tried freezing this once baked.
Chris Scheuer says
Yes, it freezes well!
Yuki says
Love this recipe! I tried making it and my English club kids loved it! Two questions though. I used brown sugar instead of white sugar for the crumble topping. Unfortunately, the brown sugar that's available in my area is somewhat like a superfine variety, not the granulated kind. It resulted in a cookie dough-like topping that was difficult to "crumble" on top. What can I do about this?
Second question: I want to send a cake home to my family but a round one takes up space inefficiently, so I was wondering if I can bake this in a loaf pan instead? Any tips and warnings? Or should I just not?
Chris Scheuer says
Hi Yuki,
So happy to hear you enjoyed this.
For the brown sugar problem, I would probably just use white sugar.
If you bake this in a loaf pan, the time will be longer. Just keep checking it every 5 minutes.
Helen Davis says
This recipe is my go to breakfast recipe whenever I have guests. So simple to make and sooooo good. I have been asked to share this recipe many times. My family LOVES this coffee cake and it's on our breakfast menu rotation.
Chris Scheuer says
That's awesome Helen! Thanks so much for letting us know 🙂