Overnight Cinnamon Pecan Coffee Cake

Overnight Cinnamon Pecan Coffee Cake is a longtime family favorite. Classic yet super simple, this recipe tastes just like a good coffee cake should!

Overnight Cinnamon Pecan Coffee Cake is a longtime family favorite and a welcome holiday treat. Classic yet super simple, this recipe tastes just like a good coffee cake should. The prep-ahead option is an added bonus!

 

 

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.

Overnight Cinnamon Pecan Coffee Cake is a longtime family favorite. Classic yet super simple, this recipe tastes just like a good coffee cake should!
Overnight Cinnamon Pecan Coffee Cake is a longtime family favorite. Classic yet super simple, this recipe tastes just like a good coffee cake should!

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.

Overnight Cinnamon Pecan Coffee Cake is a longtime family favorite. Classic yet super simple, this recipe tastes just like a good coffee cake should!
Overnight Cinnamon Pecan Coffee Cake is a longtime family favorite. Classic yet super simple, this recipe tastes just like a good coffee cake should!

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! 
Overnight Cinnamon Pecan Coffee Cake is a longtime family favorite. Classic yet super simple, this recipe tastes just like a good coffee cake should!

Overnight Cinnamon Pecan Coffee Cake
Yield: 8-10 servings
A longtime family favorite, this recipe is really basic but tastes just like a good coffee cake should.
Ingredients
  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour (may use your favorite gluten-free substitute)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon kosher salt
  • 1 cup regular sour cream (not fat-free)
  • 2/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
Ingredients

 

  1. 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.
  2. 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 into a greased 13×9-inch pan.
  3. 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.)
  4. When ready to bake, allow the coffee cake to sit on the counter while the oven preheats to 350 degrees F. 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. Serve warm or at room temperature.
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Adapted from a December 2009 recipe in Southern Living magazine

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  1. Dawn English

    This coffee cake sounds like a winner my crumble always has a little butter in it does the Brown sugar toppings still taste as Good without falling off? Also is your grandmother’s egg casserole recipe on the side I would love it As I’m sure many other readers would if she’s willing to part with it! Thanks, Dawn

    Reply