This Make-Ahead Coffee Cake is the perfect solution for busy mornings or when you’re hosting a brunch and want to minimize the day-of prep work. With its moist, tender crumb and a delicious cinnamon streusel topping, this coffee cake is sure to be a hit with your family and guests. The best part is that you can prepare it the night before, store it in the fridge, and simply pop it in the oven the next morning for a freshly baked treat that’s warm, fragrant, and irresistible. Pair it with a steaming cup of coffee or tea for a delightful start to your day.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans or walnuts (optional)
Instructions:
- Prepare the Streusel Topping:
- In a medium bowl, combine the brown sugar, flour, cinnamon, and nutmeg.
- Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the chopped nuts if using.
- Set the topping aside.
- Prepare the Cake:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Assemble the Cake:
- Grease a 9×13-inch baking pan or a similar-sized baking dish.
- Pour the cake batter into the prepared pan and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Make-Ahead Option:
- Cover the assembled cake tightly with plastic wrap or foil and refrigerate overnight.
- Bake the Cake:
- Preheat the oven to 350°F (175°C).
- Remove the cake from the refrigerator while the oven preheats.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before serving.
- Serve:
- Slice and enjoy warm, with your favorite cup of coffee or tea.
This coffee cake can also be frozen after baking; simply wrap it tightly and store it in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it in a 300°F oven for 10-15 minutes.
