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Overnight Cinnamon Crunch Coffee Cake - Cooking with Tami
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Overnight Cinnamon Crunch Coffee Cake

This recipe is the way to go if you want to prepare something the night before and then pop into the oven in the morning.  The cake is nice, light, and crumbly...great with that morning cup of coffee or tea.
Plan Ahead Note: butter needs to be softened to room temperature.
Print Recipe
Course: Breakfast
Ingredients Method

Ingredients
  

Cake
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Topping
  • ½ cup light brown sugar firmly packed
  • 6 Tablespoon all-purpose flour
  • 3 Tablespoons butter melted
  • 1 teaspoon ground cinnamon
Glaze
  • 2 cups powdered sugar
  • 3 Tablespoons orange juice

Method
 

Cake
  1. Beat butter at medium speed with an electric mixer until creamy.     
  2. Add sugar gradually, mixing well.
  3. Add eggs and mix until well blended.
  4. Combine flour, baking powder, soda, and salt in a bowl.
  5. Add alternately with buttermilk, beginning and ending with the flour mixture.  Add vanilla.
  6. Pour batter into a greased & floured 13" x 9" pan.
  7.  Cover and refrigerate overnight.
  8. Preheat oven to 350°.
  9. Let cake stand at room temperature for 30 minutes.
Topping
  1. Stir topping ingredients together and sprinkle evenly over the top of the cake.
  2. Bake for 30-35 minutes or until cake tester inserted into the center of the cake comes out clean.
Glaze
  1. Whisk the powdered sugar and orange juice together. Drizzle over warm cake.