Make-Ahead Coffee Cake

Make-Ahead Coffee CakeRecipe

Photo: Dominic Perri; Styling: Gerri Williams for James Reps

"I adapted this cake from my daughter's school cookbook." Julie DeSchepper, 61, Overland Park, Kan.

Serves 12

Cost per Serving:



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2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 cups chopped walnuts
1/4 teaspoon nutmeg
1 cup packed light brown sugar
10 1/2 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup buttermilk


Prep: 15 Minutes
Bake: 40 Minutes
Chill: 8 Hours

1. Grease a 9-by-13-inch baking pan. Whisk together flour, baking powder, baking soda, salt and 1 tsp. cinnamon in a medium bowl. In a small bowl, make topping: Mix together walnuts, nutmeg, 1/2 cup brown sugar and remaining 1/2 tsp. cinnamon.

2. In a large bowl, using an electric mixer on medium speed, beat together butter, sugar and remaining 1/2 cup brown sugar until light, about 3 minutes. Mix in eggs on low speed. Add 1/3 cup buttermilk, then 1/2 of flour mixture. Repeat until fully combined. Scrape batter evenly into pan. Sprinkle topping over, cover and refrigerate for 8 to 24 hours.

3. Preheat oven to 350°F. Uncover cake and bake until a toothpick inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack for at least 10 minutes.

Created date

December 2014

Nutritional Information

Calories 419
Fat 21 g
Satfat 8 g
Protein 6 g
Carbohydrate 54 g
Fiber 2 g
Cholesterol 59 mg
Sodium 283 mg