This recipe comes from my friend Becca, who learned it from her grandmother Linda, a woman who understood the brilliance of doing the work the night before so you can sip coffee in peace the next morning.
It’s an old-fashioned kind of cake: tender, sweet, and crowned with a buttery cinnamon crumble. You mix it together before bed, put it in the fridge, and bake it in the morning while the house wakes up. It’s the perfect thing when you have overnight guests, holiday family in town, or a morning when you want something cozy without any fuss.
And let me tell you: the smell of this baking on Thanksgiving or Christmas morning will be divine.
Overnight Coffee Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 and 1/3 sticks melted butter
- 1 cup buttermilk (or milk + 1 teaspoon vinegar)
For the topping:
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup pecans
Instructions
Mix the cake ingredients and pour into a 9X13 pan.
Mix the topping ingredients and pour over the batter.
Cover and refrigerate overnight. Bake the next morning at 350 degrees until a toothpick inserted comes out clean. That’s how Linda phrased it, she did not give a length of time! My oven took about 30-35 minutes, but start checking early so you don’t overbake it!
Serve with coffee and revel in a slow morning.
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DEAR SPRINGFIELD MAMA 
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