Juice that will make your day taste absolutely amazing! A wonderful, creamy, silky-smooth beverage will be the end product. With a lovely orange glow, it’s also quite eye-catching.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 12 |
| Yield: | 1 to 8 – inch square cake |
Ingredients
- ⅓ cup butter, softened
- ½ cup white sugar
- ¼ cup packed brown sugar
- 1 egg
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup buttermilk
- ¼ cup packed brown sugar
- ¼ cup finely chopped walnuts
- ¼ teaspoon ground cinnamon
Instructions
- Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
- In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
- The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 102 mg |
| Sugars | 18 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
this is a classic in my home, I make it whenever we watch movies late at night and then bake it the next morning!
absolutely amazing! I make this all the time, especially when I know I’m going to be gone for most of the morning and don’t have time for breakfast plans then. Great to have pre-prepared and absolutely delicious!
Made this to bake on Christmas morning. I used a 9×13” clear glass pan and doubled the recipe. I tripled the topping, but followed the rest of the recipe as written. It came out moist and delicious. It’s not a tall coffee cake. My family loved it. This recipe will be added to the family cookbook. I will make it again and try adding some of the topping as a middle layer. The topping would be delicious without nuts too.
I put sweetened stewed rhubarb and raw apple slices in the bottom of the pan, doubled the cinnamon, and added 1/2 tsp of nutmeg. Ate it warm and very moist, a requirement for high rating in my books. Next time I will mix strawberry preserves with the rhubarb instead of apples. Yum!
I doubled the recipe, used Greek yogurt thinned with milk because I didn’t have buttermilk. Also added some vanilla. It rose beautifully and came out perfect with a nice crunchy topping . A winner and keeper!!
I’m so glad I found this recipe. We were having overnight guests and I wanted a nice breakfast but didn’t want to spend a lot of time in the kitchen in the morning. I made an overnight egg/ham casserole and made this overnight coffee cake. I took both out about 1/2 hour before baking the next morning. The coffee cake turned out great and everyone loved it. It was so easy and tasted great.
Oh my, so good. I did make some changes; I assed 1/4 cup sourdough starter, 1/4 cup extra flour and a sprinkling of blueberry. I add sourdough to most of my baked goods. I like the lift it gives and also cuts down the sweetness. Definitely a keeper.
I followed the recipe as written and really liked it. I’m going to make another one tomorrow and freeze individual slices. It will be nice to have them on hand if a friend pops in for coffee.
Quick and easy and tasty with ingredients I had on hand the night before a special coffee time with a friend. Appreciate a recipe that makes 8×8 size since we don’t need a lot of leftover sweets in our small household. Thanks!
I like the idea of making a dish,or dessert the night before and all that is required is to bake up the next morning. I made this for a friends getogether and one piece of coffee cake remained to take home for someone who lucked out at breakfast time the day after. I used organic coconut sugar and pecans as that is what I had on hand. I doubled the recipe as it didn’t seem to be alot of cake batter to fill up the baking dish.Very yummy with a good cup of coffee!
O no I made this several times, it is one of my husbands favorite. When we have company, I serve it and they always walk away with the recipe.
Thought this was crazy. So I decided to try it. It was a little crumbly. Had good flavor. Will make again.
I made this recipe exactly as written (well, I might have been a bit heavy on the cinnamon!), and it was a wonderful recipe! Refrigerating it overnight causes the topping to sink in a bit, which is great when baked. It was tender and moist ….everyone liked it and it disappeared quickly! I will definitely make this again.
Very good! Worked well to leave in fridge overnight. Added blueberries, which made it extra tasty
one of our favorite recipes for a brunch or breakfast. I like to make it without nuts sometimes too for those who have allergies.
I made this cake last night. I followed the recipe, no substitutes. Very easy and very good coffe cake with my second cup of coffee. I definitely will make this again.
I make this for my 7 yo granddaughter and she said she could eat it every day it’s so delicious.
This was a decent, little coffeecake. It didn’t fill the pan or look that pretty, but it didn’t last long. Although, 8×8. E, 19, went for seconds. ‘Wonder if the recipe was changed since earlier reviews. I didn’t have a moistness problem & I slightly – very slightly – reduced butter. I used 5T instead of 1/3c (5T & 1 t). Also increased the buttermilk to 2/3c since it was a very thick batter. If I make again, I’ll reduce the sugars. As is, it’s 1c flour, 1c sugars. Yikes. Mine was done in thirty minutes using a glass 8×8.
Just as some other bakers, I doubled the recipe and added some of the topping to the bottom of the pan before adding the batter. I had RAVE reviews from all the ladies on our Wednesday get together. As of today, the next day after the meeting, there is nothing left of the cake…it was that good. Thanks for a wonderful recipe. On a side note, the baking did take longer than the recipe states…but it could be my oven.
I doubled the topping then layered the batter and topping. Got rave reviews. It was really good. Making it again tonight for our after church group tomorrow morning. This time I’ll double the recipe and use a 9 x 13 pan.
I had a 9″ square pan, so did generous measures. For the cake, I swapped a dash of nutmeg plus 1/2 tsp vanilla for the cinnamon, and I also added a pinch of salt and a dollop of sour cream. I used buttermilk from a mix. For the topping, my husband prefers pecans and I added 3T melted butter and ~1/2 C flour, to make the topping more of a crumb, which sunk into the cake in spots while baking and came out so delicious. Also, because I baked it in a dark, nonstick pan, I baked it at 325 degrees for only 30 minutes. I had made this as written once before, which is why I searched for the recipe again—because of the overnight part. But I didn’t have room temp butter before bed, so I made and baked it in the morning. This is ridiculously easy and tastes wonderful. My new favorite coffee cake. I think the brown sugar in the cake batter must be the secret.