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Something Sweet To Go With Your Coffee

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baking with Lactaid - coffee cake on plate

Today is National Coffee Day, which really doesn’t mean anything to me since I don’t drink coffee. But from what I can tell, I am way in the minority on this one.

Even though I may not drink coffee, I have many coffee lovers (addicts?) in my life. My husband would be the closest one. So I thought I’d post my recipe for Coffee Cake. 

baking with Lactaid - coffee cake with icing

I also turned it into an overnight recipe, because when you want something to be ready in the morning (to have with your coffee!) you might not want to get out the measuring cups and ingredients. So much easier to just pop something in the oven that you put together the night before!

baking with Lactaid - coffee cake ingredients

 

baking with Lactaid - pouring Lactaid milk into coffee cake batter

Overnight Coffee Cake

baking with Lactaid - coffee cake on plate

I made this coffee cake over the weekend, while my family was out of town. I had to give half of it away to a neighbor to keep myself from eating all of it. It was so good!

Since you leave it in the fridge for up to 18 hours before baking, it’s the perfect recipe when you’re hosting overnight guests, or to bring to a brunch, or when you just need something special in the morning.

Yield: 8 servings

Overnight Coffee Cake Recipe

Overnight Coffee Cake Recipe

This overnight recipe is perfect for when you want something special in the morning without all of the work!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Instructions

  1. Butter and flour a 13x9x2 pan.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix very well with a whisk. Set aside.
  3. In a large bowl cream butter and sugar with an electric mixer on medium.
  4. Add eggs, one at a time, mixing just until blended.
  5. Add 1/3 of the flour mixture, then half of the milk, then half of the remaining flour mixture, then the remaining milk, then the rest of the flour mixture, mixing after each addition.
  6. Stir in the vanilla. Scrape down the sides of the bowl with a spatula to make sure that everything is mixed in.
  7. Pour the batter into the prepared pan. Cover tightly, and chill overnight (no longer than 18 hours or so).
  8. When you’re ready to bake, remove the pan from the refrigerator and let it sit at room temperature for 30 minutes.
  9. While the pan is sitting, preheat the oven to 350 degrees and make the topping: In a small bowl mix the flour and cinnamon with a spoon, then mix in the brown sugar, breaking up any lumps. Cream the butter into the flour mixture with a spoon until completely blended. Set aside.
  10. After 30 minutes, uncover the pan, sprinkle on the topping. and bake, uncovered, 40-45 minutes on middle oven rack until the top is light brown and a tooth pick inserted near the center comes out clean.
  11. After the cake comes out of the oven, whisk the confectioner’s sugar with 3 tablespoons of milk, adding more as needed to make a pourable icing.
  12. Drizzle the icing over the cake in the pan.
  13. Serve warm, or let cool.
  14. Store in an airtight container.

Did you make this recipe? I'd love to see it!

Please leave a comment, a great star rating, or share what you made on Instagram, tagging @amyoztan. It really helps me out!

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I. Monae

Thursday 1st of October 2015

I spent lots of time as a child baking with my grandmother. As as adult with my grandmother no longer here. I bake when I am stressed. I love baking. I find it soothing. I love this post.

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