Best 20 Overnight Coffee Cake Recipes

OVERNIGHT COFFEE CAKE

Steps:

• Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
• In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

OVERNIGHT COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

OVERNIGHT COFFEE CAKE

Steps:

• Cream butter and add sugar gradually.
• Beat at medium speed until light and fluffy.
• Add eggs one at a time and beat.
• Add sour cream and mix well.
• Combine flour and next 4 ingredients.
• Add to creamed mixture and mix well.
• Pour into greased and floured 13x9 pan.
• Combine brown sugar, pecans and cinnamon.
• Sprinkle evenly over batter.
• Cover and chill 8 hours.
• Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.

OVERNIGHT CRUNCH COFFEE CAKE

Steps:

• Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
• Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
• Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.
• Topping:.
• Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.

OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.

OVERNIGHT BERRY COFFEE CAKE

Steps:

• In a large bowl, combine flours, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine buttermilk, butter and eggs; add to dry ingredients and mix until well blended. Fold in berries. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate several hours or overnight. Uncover and bake at 350° for 45-50 minutes or until cake tests done.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
• In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
• In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
• Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

OVERNIGHT BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter. Fold in berries. , Pour into greased 8-in. square baking pan; sprinkle with the remaining sugar. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30-35 minutes.

OVERNIGHT BERRY-CRUNCH COFFEE CAKE

Steps:

• In a large bowl, cream the butter, sugar and 1/2 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into a greased 13-in. x 9-in. baking dish., Combine the pecans and remaining brown sugar and cinnamon. Sprinkle half of the mixture over batter; layer with berries. Top with remaining batter and sprinkle with remaining pecan mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 325° for 30-35 minutes or until golden brown. Serve warm.

EASY OVERNIGHT COFFEE CAKE

Steps:

• Spray Bundt pan with non-stick spray.
• Layer frozen rolls in pan.
• Melt butter, add cinnamon and pour over frozen dough.
• Mix dry pudding, brown sugar, and nuts.
• Sprinkle over dough.
• Leave out overnight uncovered.
• Bake at 350° for 25 to 30 minutes, watch for browning.
• Invert on plate.
• (Half the recipe and make in a 9-inch cake pan for more classic cinnamon rolls).

DELICIOUS OVERNIGHT COFFEE CAKE

Steps:

• Grease and flour a 9"x13" baking dish.
• With an electric mixer, combine the flour, baking powder, baking soda, salt, sugar, 1/2 cup of the dark brown sugar, 1 teaspoon cinnamon, cocoa powder, butter, milk, eggs, and vanilla and beat together well.
• Pour the mixture into the greased dish, then cover with plastic wrap and chill in the refrigerator overnight or for 8 hours.
• When ready to bake the coffee cake, preheat the oven to 350 degrees F.
• Take the remaining brown sugar and cinnamon, the pecans, and cashews (if using) and combine them in a bowl.
• Sprinkle the mixture over the refrigerated batter in the dish and then bake for 30 to 35 minutes or until an inserted knife or toothpick comes out clean.
• Cut into squares and serve immediately while it is warm.

OVERNIGHT LEMON COUNTRY COFFEE CAKE

Steps:

• Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
• In large bowl, combine butter and sugar; beat until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add yogurt and lemon peel; beat well.
• Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
• Spread batter in sprayed pan.
• Cover; refrigerate 8 hours or overnight.
• When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
• To prepare topping, in small bowl combine all topping ingredients; mix well.
• Sprinkle topping over coffee cake.
• Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
• Cool 15 mins.
• in small bowl, combine glaze ingredients.
• Drizzle glaze over warm coffee cake.
• Serve warm.

GLUTEN FREE OVERNIGHT COFFEE CAKE

Steps:

• Cream butter & sugars.
• Add eggs and vanilla and beat well.
• Combine dry ingredients in a separate bowl.
• Add dry ingredients alternating with buttermilk.
• Pour into greased 9 x 13 pan.
• Combine topping ingredients and sprinkle over batter.
• Cover with foil and refrigerate overnight.
• In the morning remove the foil and place into a cold oven. Turn to 350 degrees and bake 40-50 until a toothpick inserted in the center comes out clean.

GLUTEN FREE OVERNIGHT COFFEE CAKE RECIPE - (5/5)

Steps:

• Spray a 9X13-inch baking dish with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside. In the bowl of an electric stand mixer, beat the butter on medium speed for 1 minute. Add the sugar, beat on high speed for 1 more minute. Add the eggs, one at a time, beating well after each addition. Add the sour cream. Mix until well blended, about 30 seconds. Add the flour mixture. Beat on low speed until incorporated. Do not over-beat. Spread batter into prepared pan. In a small mixing bowl, stir together the brown sugar, cinnamon, and nuts. Sprinkle this mixture over the batter in the prepared pan. Cover and refrigerate overnight. To bake: Remove the pan from the refrigerator and let set at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake for 40 minutes, or until toothpick inserted in the center of the cake comes out clean. May serve warm or cooled.

DAIRY-FREE OVERNIGHT APPLE COFFEE CAKE

Steps:

• Mix all dry ingredients in a large mixing bowl.
• Add all remaining ingredients except apple.
• Beat one minute.
• Stir in apple.
• Pour into a greased 9 x 9-inch pan.
• Mix the topping and sprinkle over the batter.
• Cover the pan and refrigerate overnight.
• The next day, set the pan out on the counter while preheating oven to 350 degrees.
• Bake 45 to 50 minutes.
• Turn off the oven, open the oven door, and let the coffeecake cool in the oven.
• Cut into squares and serve while warm.

OVERNIGHT COFFEE CAKE

Steps:

• Lightly grease an 8 inch square baking pan.
• In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon.
• Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
• In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• 1. Grease bottom only of 9x13 pan.
• 2. In small bowl, mix first 4 ingredients (Streusel topping) with a fork until crumbly and set aside.
• 3. In a large bowl, beat 1 cup sugar and 1/2 cup butter with a mixer. Beat in 1 cup eggnog, sour cream, rum extract and eggs until well blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan and sprinkle Streusel Topping over the batter. Cover and refrigerate at least 8 hours. I prepare it the night before.
• 4. Heat oven to 350 degrees. Uncover pan and bake for 35 to 40 minutes until golden and toothpick inserted in center comes out clean.
• 5. Combine glaze ingredients and drizzle over cake once completely cooled.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
• In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
• In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
• Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

EASY OVERNIGHT COFFEE CAKE

Steps:

• 1. Stir together all ingredients except rolls and butter (or margarine).
• 2. Place frozen yeast rolls in a bundt pan which has been sprayed with PAM.
• 3. Add dry ingredients; Being sure ingredients drift down between the rolls.
• 4. Tuck/scatter evenly sliced butter (or margarine) among rolls and dry ingredients.
• 5. Cover with a clean towel and set to rise overnight.
• 6. Bake in a 350 degree oven for 15 minutes.
• 7. Cover with foil and continue baking for 15 more minutes.
• 8. Remove from oven, remove foil, let cool 5 to 10 minutes before turning onto plate.

OVERNIGHT COFFEE CAKE

Steps:

• 1. In a small bowl combine pecans, sugar, pudding mix and cinnamon. Sprinkle 3 T. of sugar mixture in bottom of a greased bundt pan.
• 2. Dip each roll in butter and place in sugar mixture in bowl. Spoon the sugar mixture over each roll so they are completely covered. Place rolls in pan in a single layer with sides touching. Sprinkle remaining butter over rolls. Refrigerate for 8 hours or overnight.
• 3. Remove pan form fridge 30 minutes before baking and place in a warm place for rising. Preheat oven to 350*. Uncover and bake for 40-45 minutes until golden brown.Cool for 15 minutes.