Overnight Cinnamon Pecan Coffee Cake Recipe: Easy make-ahead dish for holiday and family breakfasts. Uses basic pantry ingredients.
I haven’t made a coffee cake in a long time…I usually take the easy route and buy frozen cinnamon rolls when I have a crowd for breakfast! I ran across this overnight cinnamon pecan coffee cake recipe when I was looking for something to make in my new ruffled heart dish. I decided to look through my recipe box and see if there was anything I had not shared with you yet. I found this recipe, torn from a magazine.
I have no idea where it came from or how long it’s been in my box. What caught my attention what the “overnight” part of the recipe title. I love make-ahead recipes so I decided to give this a try.
It was very simple to make and the only ingredients you might not have are the sour cream and pecans. It’s a very basic coffee cake recipe and because of the sour cream, it’s moist and fluffy. It is, of course, delicious served warm from the oven. I shared a couple of pieces with my dad and it was a few days old by the time I got it to him. He warmed it in the microwave and gave it a definite thumbs up. He said something that made me smile too. He said that it reminded him of a coffee cake my mom used to make. Can’t get any better than that.
Overnight Cinnamon Pecan Coffee Cake Recipe
Overnight Cinnamon Pecan Coffee Cake Recipe
Ingredients
For the cake:
- 1/2 cup butter softened
- 3/4 cup Sugar
- 2 eggs
- 1 1/2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon nutmeg
- 1/4 teaspoon salt (omit if using salted butter)
- 3/4 cup sour cream
For the topping:
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon Cinnamon
Instructions
- In the bowl of a standing mixer, or large bowl with a hand mixer, beat the butter and sugar until fluffy, about 2 minutes.
- Add eggs, one at a time, mixing just until blended after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt.
- Add flour mixture to butter mixture in two increments, but add the sour cream between the two flour mixture additions. Beat well between additions.
- Mix well, scraping the sides of the bowl.
- Spread batter into prepared 9 x 9 inch pan or other similar sized baking dish. Batter is a bit stiff but spreadable. (I use Baker's Joy to prepare my baking pans.)
- Stir together brown sugar, pecans and cinnamon.
- Sprinkle over batter.
- Cover pan with plastic wrap and refrigerate for 8 hours. (Can be refrigerated up to 12 hours if needed.)
- When ready to bake, preheat oven to 350 degrees F.
- Bake for 35 minutes or until a knife inserted in the center comes out clean.
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Emile Henry baking dishes!
Today I’m part of a very beautiful tour called Heartfelt & Handmade, hosted by Jennifer from Town and Country Living. (If you’ve never visited her, you should!) There’s a variety of projects, recipes and decor ideas so I hope you have time to take a look at some of the links.
I also want to thank everyone who left a comment or sent an email about my last post featuring my new series, HAVE WANT WATCH WEAR. I LOVED hearing from everyone and enjoyed reading all the recommendations. Some of you wanted me to post once a month, but I’m afraid I won’t have enough to share. I won’t be back with another edition until after Easter, so stay tuned!
MONDAY
Town and Country Living | Finding Silver Pennies | Duke Manor Farm | Maison de Pax | Shabbyfufu
Making It in the Mountains | Tidbits | Taryn Whitaker | House by Hoff | Clean and Scentsible
TUESDAY
So Much Better with Age | The Happy Housie | Shabby Art Boutique | Paint Me Pink | VinYet Etc.
Unskinny Boppy | Sincerely Marie Designs | A Burst of Beautiful | The Wicker House | Zevy Joy
WEDNESDAY
My Uncommon Slice of Suburbia | In My Own Style | Golden Boys and Me | Seeking Lavender Lane
On Sutton Place | Happy Happy Nester | The Chronicles of Home | Craftberry Bush
Making this tomorrow! Sounds delicious.
Yum! This sounds perfect for Valentine’s Breakfast. Thank you so much for sharing it with us.
Yum! This looks so delicious, Ann.
Hugs, Jamie
Ann, this looks so delicious and I love the presentation.
This looks AH-MAZ-ING! So delicious, and perfect for visitors!
Oh wow, this looks amazing! My boys love coffee cake on the weekends, I’m going to have to up my game and give this a try, thank you!!!
Ann,
Your blog is just amazing! I use more of your recipes, craft, and decor ideas than any other blog to which I subscribe. Thank you for providing both beautiful and useful ideas to bring joy to my life!
Hi Charlotte…thank you so much. I cannot tell you how much your kind words meant when I read them just now. They made my day. :)
The coffee cake looks dee-licious! And what a cute heart-shaped baking dish. I love the color. I think I will have to try this yummy-looking item. I will make it with gluten-free flour as I’ve stopped eating wheat and I think I will try using plain yogurt instead of sour cream as I am also dairy-free. The yogurt seems to be okay as it is fermented and that somehow changes the milk protein so it’s not a problem.
Thanks for sharing the recipe. (Do you know that some folks used to call recipes “receipts”? Funny, huh?)
Thanks Ann! I used to make coffee cake all the time, but haven’t made it in over a decade. Guess we get bored with the same thing and start looking for new options. I’ll be making it soon!
Hi Ann! I’ve got to try this for my next brunch gathering. The heart-shaped dish is beautiful – the perfect serving piece for Valentine’s Day. Thanks so much for joining Heartfelt and Handmade!
Yum Yum I have got to try
Dear Ann
Thank you for the recipe! I can’t wait to try it. It looks beautiful in the pink heart mold.
I made your recipe for the corn casserole that includes the Jiffy Corn Mix , and it turned out delicious. Although, I read the ingredients on the box and I was wondering if it can be made from scratch, not using the Jiffy box? Many thanks
Lucy
Hi Lucy…the honest truth is I have never even thought about making the Jiffy mix part from scratch. I’m not sure it would turn out the same. If you try it, let me know!
The cake looks delishous. Would plain yogurt work instead of sour cream?
Hi Sarah…yes I think it would. If you try it, please let me know!
The coffee cake looks beautiful in the heart dish.I think I may have to try it.
Anything Ann thinks is great, I’m printing!!!
That looks yummy. When I had six children at home, coffee cake was a special weekend treat, but I haven’t made one in years. Will give this recipe a try.
I definitely want to try this recipe next time I host my quilt bee. We meet at 9:am, a little early for this slow,mover in the morning, and would be so nice to serve coffee cake warm from the oven and not baked the day before. Wonder where the recipe came from? Thank you for sharing.
This recipe will be pinned! Thank you!
Yum! Going in my recipe box for sure! I also enjoyed your new post. I think I will start a Pinterest board entitled “Want”. I’ll keep it secret though. 😊
Thanks for the recipe Ann – this looks like something even I could do, and being able to make it up the night before is the cherry on top. Might do this for the Coffee in the Back Porch we host the second Saturday if the month. 😊
Hello:)
The cake looks so delicious, I would like to try it, just I’m not sure how much is one cup: is it 220ml or 200ml?
Hoping for reply and greetings from Poland:)
Ewa
Hi Ewa! I looked it up and one cup of dry ingredients equals 240 ml. One cup of liquid ingredients equals 237 ml. I hope this helps!
Thank you:)