Overnight Coffee Cake

  • Yield: 10 servings

This coffee cake is best served warm. Try drizzling it with a thin powdered-sugar frosting before serving.


2cups all-purpose flour
1teaspoon baking powder
1teaspoon baking soda
2teaspoons cinnamon
1/4teaspoon salt
1cup granulated sugar
1cup brown sugar
2/3cup butter, softened
2 eggs
1cup buttermilk
1cup apples, peeled, cored and chopped
1/2cup chopped black walnuts or pecans


  1. Mix flour, baking powder, soda, salt, and 1 teaspoon cinnamon in a bowl and set aside.
  2. In another bowl, cream granulated sugar, 1/2 cup brown sugar and butter. Mix in eggs, buttermilk and flour mixture. Fold in apples. Pour into a 13 x 9-inch greased baking pan.
  3. For topping, combine remaining 1/2 cup brown sugar, walnuts, and remaining 1 teaspoon cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning. Uncover and let stand about 30 minutes.
  4. Preheat oven to 350F.
  5. Bake 45 minutes.

— Recipe by Sylvia Goeser, Westphalia, Iowa

Nutritional Info *per serving

  • Glycemic Load 14
  • Calories 430
  • Fat 18g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 4g
  • Cholesterol 70mg
  • Sodium 390mg
  • Potassium 150mg
  • Carbohydrate 65g
  • Fiber 2g
  • Sugars 44g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 10%