Day-Ahead Coffee Cake

Day-Ahead Coffee Cake


163 people made this

I don't know why this recipe works, but it does! Prepare the cake batter the night before and bake it the next morning. So moist and delicious!

Amy Posont

Serves: 12 

  • 90g butter, softened
  • 1/2 cup (110g) white sugar
  • 1/4 cup (40g) packed brown sugar
  • 1 egg
  • 1 cup (125g) plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarb soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (125ml) buttermilk
  • 1/4 cup (40g) packed brown sugar
  • 1/4 cup finely chopped walnuts
  • 1/4 teaspoon ground cinnamon

Preparation:15min  ›  Cook:45min  ›  Extra time:8hours chilling  ›  Ready in:9hours 

  1. Lightly grease an 20cm 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, bicarb soda and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
  2. In a small bowl mix 1/4 cup brown sugar, walnuts and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover and refrigerate overnight.
  3. The next day, preheat oven to 180 degrees C. Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the centre comes out clean.

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