Sunday, April 17, 2011

Overnight Coffeecake

We've been going to the early service at church on Sunday mornings. Getting eight people fed, dressed & out of the house by 7:45am is no easy task! This recipe is great, because I can make it at night, stick it in the fridge and then bake it in the morning. Mmmm... and with all that sugar & cinnamon, everyone is bound to love it.

Overnight Coffeecake from


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts [I had none, so I left these out]
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons milk


  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. pour into a greased 13-in. x 9-in. x 2-in. baking dish.
  2. In a small bowl, combine the brown sugar, pecans and cinnamon [I crumbled the brown sugar with 3Tbs of butter before sprinking]; sprinkle over coffee cake. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.

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