No-Fuss Coffeecake

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings

Recipe photo

So, you want a warm-from-the-oven treat for breakfast—but who has time? You do—the night before! This easy sour cream coffeecake rests happily in the refrigerator overnight, waiting to be popped into the oven and baked in the morning. For an extra-festive occasion, we like to add chips to the topping — chocolate, butterscotch, cinnamon, or cappuccino, take your pick. (Or, to totally entrance the kids, M&Ms!)

No-Fuss Coffeecake

star rating (25) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time: Overnight,
Yield: about 16 servings
Published: 01/01/2010

Ingredients

Cake

  • 12 tablespoons (1 1/2 sticks) butter
  • 1/2 cup brown sugar, light or dark, firmly packed
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon strong flavor, such as butter-rum, vanilla-butternut, etc.; or 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup sour cream or yogurt (low-fat is fine)

Streusel Topping

  • 3/4 cup brown sugar, light or dark, firmly packed
  • 3/4 cup chopped walnuts or pecans
  • 3/4 teaspoon ground cinnamon
  • 1 cup chips (chocolate, butterscotch, cinnamon, or cappuccino), optional

Tips from our bakers

  • Want to bake this coffeecake immediately, and skip the overnight wait? Not a problem. Simply cut back on the baking time by about 10 minutes.
  • The strong flavors referred to in the ingredients are the kind you might find offered for candy making. They're more intense than normal supermarket-style extracts. You'll usually use from a few drops to about 3/4 teaspoon, to taste.
  • While it's OK to use low-fat sour cream or yogurt in this recipe, don't use nonfat; your cake will be tough and rubbery. And for the very best texture, use full-fat.

Directions

see this recipe's blog »

1) To make the cake: In a large mixing bowl, beat together the butter, sugars, baking powder, baking soda, salt, cinnamon, and flavor, mixing until smooth.

2) Add the eggs one at a time, beating well after each addition. Add the flour alternately with the sour cream or yogurt, stirring to combine.

3) Spoon the batter into a lightly greased 9 x 13-inch pan.

4) To make the topping: Combine the brown sugar, nuts, cinnamon, and chips (if you're using them), stirring to combine.

5) Sprinkle the topping over the batter in the pan.

6) Cover the pan with plastic wrap, and refrigerate it overnight.

7) Next morning, take the cake out of the refrigerator, and preheat the oven to 350°F. Bake the cake for 40 to 45 minutes, until it's golden brown on top. Remove it from the oven, and cool briefly before serving.

Reviews

1 23  All  
  • star rating 12/25/2014
  • Barbara from Irving, TX
  • I made it just as directed except I put the topping on just before baking. Usually, I use non-fat or low fat sour cream (or yogurt) but went for the full-fat this time. Also, I added cinnamon chips as the recipe suggested as an option. Great flavor. Light and moist. (I actually took the cake out of the refrigerator about half an hour before baking and it was done in 35 minutes.)
  • star rating 12/07/2013
  • Sarah from Nh
  • I've been making this recipe for years and I've never had it go wrong. I've made it with whole wheat flour and it comes out just as good. Sometimes I mix cinnamon chips or butterscotch chips with chocolate chips for the topping. It's easy, delicious and always gets requested over and over again.
  • star rating 12/05/2013
  • Sarah from Nh
  • I've been making this recipe for years and I've never had it go wrong. I've made it with whole wheat flour and it comes out just as good. Sometimes I mix cinnamon chips or butterscotch chips with chocolate chips for the topping. It's easy, delicious and always gets requested over and over again.
  • star rating 01/13/2013
  • BJ's Owner from Ithaca, NY
  • I made this cake without the overnight refrigeration. The tips said this was possible - just reduce baking time by 10 minutes. Well - when I checked at 35 minutes - the middle of the cake was still WAY underdone - and my checking it caused the unbaked portion to "fall" - making the middle flatter than the outside. Too bad - as the flavor was good...
    The best way to check when a cake is done is by temperature: it should register at 200F when temp'd from the middle (I'd go in at an angle for the most accurate reading). Next time, you can also "jiggle" the rack a little to see if the cake is wobbly. A wobbly center = underdone cake. That way, it can keep on baking with minimal disturbance. I hope this helps on your next attempt! Best, Kim@KAF


  • star rating 12/25/2012
  • Debbie from Raleigh, NC
  • This coffee cake was great. So moist and good flavor. I used low fat vanilla yogurt with no problem. Only reason for 4 stars rather than 5 is because I changed the topping. I added a streusel topping before baking-sugar, butter, flour and cinnamon
  • 07/25/2012
  • EBCdaughter from
  • Would this recipe work in a bundt pan?
    No, this batter will only work as written due to the overnight chill. Frank @ KAF.
  • star rating 02/08/2012
  • kegriffin from KAF Community
  • This recipe is so easy and the best part is being able to put together the night before and bake the following morning. I took mine to work while warm and it was a hit! Great flavor! I will make again and recommend this recipe to others.
  • star rating 12/27/2010
  • cardmina@gmail.com from KAF Community
  • I made this Christmas morning and it was a huge hit! I excluded the nuts but added cinnamon chips. This is a moist flavorful cake that is even wonderful heated up in the microwave later! I used vanilla yogurt for a touch of added flavor. I highly recommend this recipe. It's easy to make and delicious.
  • star rating 12/25/2010
  • ler2211 from KAF Community
  • I made this with a few changes as well as additions and it is delicious! 1.i wanted a non-dairy recipe and so substituted Toffutti for the sour cream and unsalted margarine for the butter. 2. Where cinnamon is called for, I also added ground cardomon in the same amount. 3. I added 1/3 cup of raisins to the batter. 4. I used splenda instead of white sugar. 4. To the streusel topping I added 1/3 cup of raisins, 3/4 cup of chopped pecans and 1/4 cup of toffee bits along with 3/4 teas. cardomon and lightly sprayed a nondairy vegetable oil over the streusel topping. Thank you for this recipe...I prepared it the night before, baked it in the morning and it was perfect. The recipe allows a variety of choices. Next time, I'll try chocolate goodies along with some white whole wheat flour. Lenore R
  • star rating 12/25/2010
  • sosterv from KAF Community
  • As tired as I was Christmas eve, I made this coffee cake. In the morning while this was baking, I was stuffing my turkey. What a treat to finish the turkey and eat this yummy coffee cake. It will be a new annual treat. Thanks for the recipe.
1 23  All  
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