Overnight Coffee Cake

Prep Time: 20 minutes
Bake Time: 45 minutes
Yield: 20 servings



2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon salt 
2/3 cup margarine 
1 cup granulated sugar 
1/2 cup brown sugar 
2 beaten eggs 
1 cup low-fat (1%) buttermilk 


1/4 cup brown sugar 
1/2 cup chopped pecans 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg


  1. In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Set aside. 
  2. In a large mixing bowl, beat margarine with an electric mixer on medium speed for 60 seconds. Add the granulated and brown sugars; beat mixture until well blended. Add eggs; beat mixture until well combined. 
  3. At low speed, add dry ingredients (in 3 additions) alternately with buttermilk (in 2 additions); mix until thoroughly combined. Spread batter in well-greased 13 x 9 x 2-inch baking pan. 
  4. In small bowl, combine topping ingredients; mix with fork. Pat topping over batter. Cover; refrigerate 8 to 12 hours, or overnight. 
  5. Bake coffee cake in preheated 350 degrees F oven 40 to 45 minutes or until tested done.

Nutrition Information

Per slice: 197 cal, 8 g fat, 22 mg chol, 214 mg sodium, 29 g carbo, 1 g fiber, 3 g pro, 23 mcg folate.

Kansas Wheat Commission Test Kitchen Note: There is something about coffee cake that is comfortingly old-fashioned.