Description
This easy overnight coffee cake recipe features a tender, moist batter infused with vanilla and buttermilk, topped with a buttery cinnamon crumb topping. The cake is refrigerated overnight for convenience and baked fresh in the morning, making it perfect for breakfast or brunch gatherings. Finished with an optional vanilla bean drizzle, this coffee cake offers a delightful balance of sweet and spiced flavors.
Ingredients
Scale
Cake Batter
- 5 tablespoons very soft salted butter
- ¾ cup white sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Cinnamon Crumb Topping
- 4 ounces (1 stick) butter
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon salt (a pinch)
Optional Vanilla Bean Drizzle
- 1 cup powdered sugar
- 2 tablespoons milk or half and half
- ½ vanilla bean pod scraped or ½ teaspoon vanilla bean paste
Instructions
- Prepare the Pan: Spray an 8-inch round baking pan generously with baking spray and line the bottom with parchment paper. Lightly spray the paper as well. Set the pan aside. Tear a piece of heavy-duty foil large enough to wrap around the outside of the pan and set aside until baking.
- Make the Batter: In a medium microwave-safe bowl, cream together the softened butter and white sugar with a spatula until the sugar is fully incorporated. Add the egg and mix well. Sprinkle the baking powder, baking soda, and salt over the mixture and stir to combine. Add about one-third of the flour and stir until nearly incorporated. Then add half of the buttermilk and stir until mostly combined. Repeat by adding flour and buttermilk alternatively, finishing with flour. Stir in the vanilla extract thoroughly.
- Refrigerate the Batter: Spread the batter evenly into the prepared pan. Cover and refrigerate overnight to develop flavor and ease morning baking.
- Prepare the Crumb Topping: Wash the mixing bowl. Place butter in the bowl and microwave on high for 25-30 seconds until partially melted (about half melted). Add the flour, sugar, cinnamon, and salt to the butter and stir with a fork until large crumbs form. Cover and refrigerate overnight alongside the cake batter.
- Bake the Cake: The next morning, preheat oven to 350˚F (175˚C). Bake the cake for 25 minutes. Remove from the oven carefully, and sprinkle the crumb topping over the surface using your hands. Break up any large clumps to evenly distribute and mound slightly in the center. Wrap the outside of the pan with the prepared foil to prevent over-browning on the edges.
- Finish Baking: Return the cake to the oven and bake for an additional 10-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes.
- Cool and Serve: After 10 minutes, invert the cake onto a large dinner plate and then invert again onto a cooling rack with the crumb side facing up. Allow it to cool at least 15 minutes before serving. Optionally, sprinkle with powdered sugar or drizzle with vanilla bean icing for an elegant finishing touch.
- Prepare the Vanilla Bean Drizzle (Optional): In a small bowl, combine powdered sugar with 2 tablespoons milk or half and half. Stir with a fork until smooth. Add more milk a few drops at a time to achieve a thick, drizzle-able consistency. Stir in vanilla bean seeds scraped from half a vanilla pod or vanilla bean paste. Drizzle over the cooled coffee cake.
Notes
- Using salted butter in the cake batter adds a nice balance to the sweet topping.
- Partial melting of the butter for the crumb topping helps create a crunchy texture.
- Refrigerating both the batter and topping overnight enhances the flavors and simplifies morning preparation.
- Wrapping the pan with foil during the second bake prevents the edges from becoming too dark while the center finishes baking.
- For a dairy-free variation, substitute buttermilk with a vegan alternative and use a plant-based butter substitute.
- Vanilla bean drizzle is optional but adds a beautiful flavor and presentation.
- The cake is best enjoyed within 2 days for optimal freshness.
- Prep Time: 20 minutes (plus overnight refrigeration)
- Cook Time: 35-45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: coffee cake, overnight coffee cake, cinnamon crumb cake, breakfast cake, easy coffee cake, vanilla coffee cake
