Handwritten recipe for Overnight Coffee Cake Crunch
by: salvagedrecipes

Overnight Cinnamon Pecan Coffee Cake Crunch

Overnight Coffee Cake Crunch
Overnight Coffee Cake Crunch is a warm, spiced breakfast treat that combines the tender crumb of a classic coffee cake with a sweet, nutty topping. Perfect for make-ahead mornings, this cake is refrigerated overnight to deepen its flavors and baked fresh the next day. With cinnamon, brown sugar, and pecans in every bite, it’s an ideal dish for brunch gatherings, holidays, or cozy weekend breakfasts. The moist buttermilk base ensures a rich, satisfying texture that pairs beautifully with a morning cup of coffee or tea.
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Prep Time 20 minutes
Cook Time 45 minutes
Refrigeration 8 hours
Total Time 9 hours 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 345 kcal

Ingredients
  

Cake Batter:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ⅔ cup margarine (or butter)
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 cup buttermilk

Topping:

  • ½ cup brown sugar
  • ½ cup pecans (chopped )
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg

Instructions
 

Step 1: Prepare Dry Ingredients

  • Sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 2: Cream Butter and Sugars

  • In a large mixing bowl, cream margarine (or butter), granulated sugar, and brown sugar until light and fluffy.

Step 3: Add Eggs

  • Add eggs one at a time, beating well after each addition.

Step 4: Combine Wet and Dry

  • Add the dry ingredients alternately with the buttermilk, beginning and ending with dry ingredients. Mix until well combined.

Step 5: Pour into Pan

  • Spread batter evenly into a greased and floured 13×9-inch baking pan.

Step 6: Prepare and Add Topping

  • In a small bowl, mix brown sugar, chopped pecans, cinnamon, and nutmeg. Sprinkle evenly over the top of the batter.

Step 7: Refrigerate

  • Cover and refrigerate overnight.

Step 8: Bake

  • Preheat oven to 350°F (175°C). Bake the cake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Tips

  • Let the cake rest at room temperature for 15 minutes before baking for even heat.
  • Substitute butter for margarine for a richer flavor.
  • Toast the pecans lightly before adding to the topping for extra crunch.
  • Add a drizzle of powdered sugar glaze after baking for sweetness.
  • Serve warm with coffee or tea for brunch.
  • Cut into squares before reheating to preserve topping texture.
  • Use dark brown sugar for deeper molasses notes.
  • Add a pinch of cloves to the topping for extra warmth.

Nutrition

Calories: 345kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 45mgSodium: 290mgPotassium: 130mgFiber: 1gSugar: 27gVitamin A: 250IUCalcium: 70mgIron: 1.5mg
Keyword brunch dessert, cinnamon crumb, coffee cake, comfort food, make-ahead, overnight cake, pecan topping, vintage baking
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