Classic yet super simple, this longtime family favorite tastes just like a good coffee cake should. The prep-ahead option offers added convenience!
Dinner has always been the focal point of our extended family celebrations on major holidays and, fittingly, where much of the time and effort is placed. Breakfast, however, has always been my favorite meal of the day.
As such, I’ve spent years refining a short list of treasured recipes that I look forward to serving – and eating – on holiday mornings. In order to spend more time with family and less time in the kitchen, I’ve leaned on recipes that can be prepared in advance.
This year, I’m hosting a larger than usual group for brunch, so one would think the make-ahead component would be especially important. That’s what I was thinking – until my aunt proposed a different idea.
Wouldn’t it be fun, she suggested, to do a little short order cooking on Christmas morning? We could scramble eggs, cook bacon, and flip pancakes. She was happy to roll up her sleeves and don an apron, and we knew my husband, who can handle a griddle and waffle iron with ease, would gladly pitch in.
My nieces quickly volunteered to thread fruit onto skewers – a fun project for them and a colorful addition to each plate – and my uncle assured us that, if called upon, he could toast bread without burning it.
Everyone tends to congregate in the kitchen anyhow, so why not put a few willing helpers to work and make the most of it?
Because there will be many mouths to feed, we decided to shore up the offerings with a handful of our holiday favorites. My mom is making my grandmother’s time-honored recipe for sausage and egg casserole, and I’ll be spearheading the following family favorite coffee cake.
Since this morning treat is universally adored in our house, I’ve made countless versions over the years but have long returned to this one for its ease, flexibility, and classic coffee cake taste.
For added convenience when entertaining, the batter for this streusel-topped breakfast cake can be fully prepared and chilled in the pan up to 18 hours before baking. It can also be baked right away.
For a smaller portion, the recipe may be cut in half and baked in an 8×8 pan. (Or divide the full recipe between two smaller pans and give one to a friend.) In this case, just check a few minutes early, as the cooking time will be slightly less.
Reasons to love this recipe:
- classic coffee cake flavor
- easy to make
- can mix the night before and bake in the morning…
- can bake right away, too
- recipe halves easily…
- or make 2 smaller cakes and give one to a friend!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Overnight Cinnamon Pecan Coffee Cake
Ingredients
For the coffee cake:
- ¾ cup (168g) butter, softened
- 1 cup (192g) granulated sugar
- 2 large eggs
- 2 cups (254g) all-purpose flour (may use your favorite gluten-free substitute; see notes for GF upgrade)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg (freshly grated if possible)
- ½ teaspoon kosher salt
- 1 cup (8oz) regular sour cream (not fat-free)
For the topping:
- ⅔ cup (133g) packed brown sugar
- ½ cup (57g) chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- For the cake: Beat the butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.
- Combine the flour, baking powder, baking soda, nutmeg, and salt; add to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread the batter evenly into a greased 13×9-inch pan.
- For the topping: Stir together the brown sugar, pecans, and cinnamon; sprinkle over the batter. Cover the baking dish with plastic wrap and chill up to 18 hours.(Optionally, you may bake right away.)
- When ready to bake: Allow the coffee cake to sit on the counter while the oven preheats to 350℉. Bake for 30 minutes, give or take a few minutes depending on oven, or until the center is just cooked through. To ensure a moist, tender cake, be careful not to over bake. (Best way to bake to perfection? A quick-read thermometer should register between 200-205℉ when inserted in the center of the cake.) Serve warm or at room temperature.
Notes
Adapted from a December 2009 recipe in Southern Living magazine
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