No-Fuss Coffeecake

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!)

15 mins
45 mins
1 hr
about 16 servings
No-Fuss Coffeecake


  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.

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.