Sleep-Over Coffee Cake

  • Yield 8 to 10 servings

This is a real time saver when entertaining guests.


2 cups flour
1 cup sugar
1 cup buttermilk
2/3 cup butter or margarine, softened
1/2 cup brown sugar
2 large eggs
2 tablespoons dry milk powder
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup walnuts or pecans, chopped
1/2 teaspoon ground nutmeg
1/4 cup butter or margarine, melted


  1. Preheat oven to 350F.
  2. Grease and flour a 9×13-inch baking pan.
  3. To prepare the cake.  In large bowl of an electric mixer, combine all cake ingredients.  Mix at low speed until well-blended, about 4 minutes.  Place in prepared pan.
  4. To prepare the topping.  Mix dry topping ingredients together and sprinkle evenly over the batter.  Refrigerate overnight.
  5. The next morning, drizzle with melted butter.  Place in preheated oven and bake for 30 minutes, until top is a rich golden brown.  Cool for 15 minutes and serve warm.


Recipe reprinted with permission from The Junior League of Seattle’s Simply Classic (The Junior League of Seattle, Washington, Inc., 2002).




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