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Overnight Crunch Coffee Cake

chef.mark's picture
The overnight crunch coffee cake has a nutty crunch to it. spiced with cinnamon and topped with a sugar and nut mix with added nutmeg, the overnight crunch cake is cake so as it is chilled overnight before baking. Lovely and flavorful, this is the best coffee cake I have ever tasted!
  Pastry flour 2 Cup (32 tbs), sifted
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Margarine 2⁄3 Cup (10.67 tbs)
  Sugar 1 Cup (16 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Buttermilk 1 Cup (16 tbs)
  Nuts 1⁄2 Cup (8 tbs), chopped
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon

Lightly grease and flour 2 loaf pans or a 9x13 inch pan.
Sift together flour, powder, baking soda, cinnamon and salt.
Cream butter, add sugars gradually and cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add sifted ingredients alternately with buttermilk to creamed mixture in 3 parts, beginning and ending with flour.
Stir only until well mixed.
Spread batter in prepared pans.
Spread batter to edges and corners of pan so it is slightly higher there than in the centre.
Topping: Combine ingredients; mix well.
Sprinkle over batter.
Refrigerate at least 8 hours, or overnight.
Bake at 350° F for 45 minutes or until done.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3721 Calories from Fat 1537

% Daily Value*

Total Fat 170 g262%

Saturated Fat 30.4 g152%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3167.9 mg132%

Total Carbohydrates 506 g168.7%

Dietary Fiber 29.8 g119.3%

Sugars 303.6 g

Protein 68 g136.6%

Vitamin A 113.4% Vitamin C 0.46%

Calcium 71.2% Iron 14.8%

*Based on a 2000 Calorie diet

Overnight Crunch Coffee Cake Recipe