Overnight Coffee Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness to the cake batter.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the sour cream to help the cake rise.

Salt: Enhances the flavors of the other ingredients.

Sour cream: Adds moisture and a slight tang to the cake.

Butter: Provides richness and moisture to the cake.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Brown sugar: Used in the topping for a rich, caramel-like sweetness.

Cinnamon: Adds a warm, spicy flavor to the topping.

Chopped nuts: Optional, but add a nice crunch and flavor to the topping.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough coffee cake. Stir just until the ingredients are combined and no large streaks of flour remain. This will ensure a tender and moist cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, but reduce the amount by about ¼ cup and slightly decrease other liquids in the recipe.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 4 times the amount of baking powder, but it may affect the taste slightly.

• salt - Substitute with kosher salt: Use the same amount; kosher salt has a coarser texture but similar flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture, with added protein.

• butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free option.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this is a good vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor; use half the amount as it is stronger.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and is less processed.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor, though it is stronger, so use slightly less.

• chopped nuts - Substitute with seeds: Sunflower or pumpkin seeds provide a similar crunch and are a good nut-free option.

• Allow the coffee cake to cool completely after baking. This ensures that condensation doesn't form inside the storage container, which could make the cake soggy.

• For short-term storage, wrap the coffee cake tightly in plastic wrap or aluminum foil. This helps to keep it moist and prevents it from drying out.

• Place the wrapped coffee cake in an airtight container. This adds an extra layer of protection against air and moisture.

• Store the container at room temperature if you plan to consume the coffee cake within 2-3 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, consider freezing the coffee cake. First, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Label the wrapped coffee cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.

• When ready to enjoy, thaw the coffee cake in the refrigerator overnight. This gradual thawing process helps maintain its texture and flavor.

• For a quick thaw, you can leave the coffee cake at room temperature for a few hours. However, avoid microwaving as it can make the cake rubbery.

• To refresh the coffee cake, preheat your oven to 300°F (150°C) and warm the cake for about 10-15 minutes. This will help restore its freshly-baked taste and texture.

• If you have leftover slices, wrap each slice individually before storing. This makes it easier to grab a single serving without exposing the rest of the coffee cake to air.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover coffee cake on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place a slice of the coffee cake on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, in 10-second increments.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the coffee cake on a piece of foil or a small baking tray.
  3. Heat for about 10 minutes, checking halfway through to ensure it doesn't overcook.

• Steam Method:

  1. Place a steaming rack in a pot with a small amount of water.
  2. Bring the water to a simmer.
  3. Place the coffee cake on a heatproof plate and set it on the rack.
  4. Cover the pot and steam for about 5-7 minutes, or until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the coffee cake in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it heats evenly.

• Mixing bowl: Used to combine the dry ingredients like flour, sugar, baking powder, baking soda, and salt.

• Mixing bowl: Used to mix the wet ingredients such as sour cream, melted butter, eggs, and vanilla extract.

• Whisk: Helps to thoroughly mix the wet ingredients together.

• Spatula: Useful for combining the wet and dry ingredients without overmixing.

• Baking pan: The container where the batter is poured and baked.

• Small bowl: Used to mix the brown sugar, cinnamon, and nuts for the topping.

• Measuring cups: Essential for accurately measuring the flour, sugar, sour cream, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, salt, and vanilla extract.

• Refrigerator: Needed to store the batter overnight before baking.

• Oven: Preheated to 350°F (175°C) for baking the coffee cake.

• Toothpick: Used to check if the coffee cake is done by inserting it into the center and seeing if it comes out clean.

Prepare ingredients in advance: Measure and mix your dry ingredients and wet ingredients separately the night before.

Use a stand mixer: A stand mixer can quickly and efficiently combine your batter.

Pre-grease the pan: Grease your baking pan ahead of time to save minutes in the morning.

Pre-mix topping: Mix the brown sugar, cinnamon, and nuts the night before and store in an airtight container.

Set up your oven: Preheat your oven while you get ready in the morning to save time.