Overnight Coffeecake
Prepare this apple-cinnamon coffeecake at night and pop it in the oven the next morning for a breakfast treat.
Ingredients
- 2 cups all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup sugar
- ⅔ cup butter
- ½ cup brown sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup raw apple, chopped
Topping:
- ½ cup brown sugar
- ½ cup nuts, chopped
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
*See Tips & Notes section for gluten-free substitution.
Instructions
- Mix all dry ingredients in a large mixing bowl. Add all remaining ingredients, except apple.
- Beat one minute. Stir in apple. Pour into a greased 9-x13 pan.
- Mix the topping and sprinkle over the batter. Cover the pan and refrigerate overnight.
- The next day, set the pan out on the counter while preheating oven to 350 degrees. Bake 45-50 minutes. Turn off the oven, open the oven door and let the coffeecake cool slightly in the oven.
- Cut into squares and serve while warm.
Tips & Notes
Gluten-free Substitution: Replace all-purpose flour equally with prepared, gluten-free all-purpose flour mix. Check flour ingredients for any spelt, oat or wheat ingredients as these are not gluten-free.
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