Overnight Coffee Cake Recipe with Sour Cream

Overnight Coffee Cake with Sour Cream

I sure do love a good streusel topping! Throw it on a moist, delicious cake and it is even better.

If you have had coffee cake before, you may know that many are dry, or at least that was my recollection. I am glad I gave this overnight coffee cake recipe a try though! It is a moist and delicious breakfast, brunch, or dessert!

The cake is moist and rich with a hint of cinnamon. The streusel topping ends up just about perfect; crispy, sweet, and buttery. And all of this is after being refrigerated overnight before baking it! Or you can bake it right away – either way!

Ingredients

The streusel topping is easy enough; just sugar, flour, cold butter, cinnamon, and chopped nuts. The cake recipe is easy and simple too, with some sour cream thrown in for some extra delicious moistness.

All in all, you should have most of the ingredients for this overnight coffee cake recipe on hand already!

Freezing Your Make-Ahead Coffee Cake

One of the coolest things about this recipe is that you can make it ahead of time, up to a month in advance even!

You can refrigerate the cakes for up to 24 hours before baking or you can freeze the cakes for up to one month. You don’t even have to thaw the frozen cakes before baking. How cool is that?

Baking Your Overnight Coffee Cake

You will want to split the batter between two 9-inch round cake pans. (I’ve been really pleased with my Nordic Ware cake pans.) If you try to put all of the cake batter into one large pan, the cake will bake very unevenly, especially if refrigerated or frozen.

Using disposable pans for the frozen cakes is great if you don’t want to tie up your pans, or if you want to make it for someone else!

I love my Pyrex mixing bowl set! I actually have two of the sets that I use all the time.

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Find all our cake recipes here!

Overnight Coffee Cake Recipe with Sour Cream

Delicious and moist overnight coffee cake recipe with sour cream.

4.56 / 5 ( 18 Reviews )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Serves: 24

Adjust Servings: 24

US CustomaryMetric

Equipment

• 9-inch cake pans
• Large bowl

Ingredients

Streusel:

• ⅓ cup light brown sugar
• ⅓ cup granulated sugar
• ⅓ cup all-purpose flour
• 4 tablespoons unsalted butter cut into 1/2-inch pieces and chilled
• 1 tablespoon cinnamon
• 1 cup pecans almonds, or walnuts, chopped

Cake:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 ¾ cup sour cream about 16 ounces
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 7 tablespoons unsalted butter melted and cooled

Instructions

For the streusel

• Use your fingers to mix together the sugars, flour, butter, and cinnamon in a medium bowl until it resembles coarse meal. Stir in the nuts and set aside.
• Coat two 9-inch cake pans with nonstick cooking spray. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
• In a separate bowl, whisk the sour cream, sugars, eggs, and melted butter together until smooth. Gently whisk the egg mixture into the flour mixture until smooth and well combined, but do not over mix.
• Scrape the batter into the prepared pans and smooth the tops. Sprinkle the streusel evenly over the top of both cakes.
• Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month.

To Serve

• Preheat oven to 350°F/175°C. Unwrap the cakes and bake until the tops are golden and a toothpick inserted into the center comes out with just a few crumbs attached, 25-30 minutes if baking right away, 30-35 minutes if refrigerated, or 40-45 minutes from frozen (do not thaw first). Let cool on a wire rack for 15 minutes before serving.

Recipe Notes

Do not try to put all of the batter into one large cake pan because it will not bake evenly.

Nutrition

Calories: 270kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Sodium: 150mg | Fiber: 1g | Sugar: 24g

Recipe Source: The Best Make-Ahead Recipe