I’ve had this recipe for overnight nutty coffee cake for many, many, many years. I’ve shared it with many friends though the years. When the make ahead brunch event was announced this is the first recipe that came to mind.
This sweet coffee cake is moist with a delicate crumb. The powdered sugar glaze adds a depth of flavor without making it overly sweet. The sweet nut topping sinks a bit into the batter during baking giving it a swirled appearance. It bakes in about 30 – 35 minutes so it can be on the table quickly. Serve it warm or at room temperature.
- For the topping:
- 3 tablespoons melted butter
- ¾ cup brown sugar, packed
- 3 tablespoons flour
- 1 tablespoon cinnamon
- ½ cup chopped nuts
- For the cake:
- 2/3 cup butter
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup buttermilk
- For the glaze:
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla
- 2 tablespoon milk
- Grease a 9- by 13-inch pan and set aside. For the topping, mix together melted butter, brown sugar, flour, cinnamon and nuts. Set aside.
- For the cake, in a large bowl, cream together butter, granulated sugar and brown sugar. Add eggs one at a time, blending well after each. In a separate bowl, mix together flour, baking powder, baking soda, cinnamon and salt. Add alternately with buttermilk to creamed mixture. Pour batter into prepared pan. Sprinkle batter with topping mixture. Cover and refrigerate overnight. In the morning, bake in a preheated 350-degree oven for 30 to 35 minutes.
- To make glaze:
- In a small bowl combine glaze ingredients and stir until smooth
- Drizzle glaze over entire cake.
- Serve warm or room temperature.
Thank you to Cindy from Cindy’s Recipes and Writings for hosting the event.
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