I love make ahead recipes which require no fuss at all and simple recipes like my vanilla cupcakes, which can be whipped up in no time.. While I do enjoy making salted caramel pretzel brownies or chocolate on chocolate on chocolate cupcakes,it requires more effort and more dirty dishes to clean -my least favourite part about baking.
This is such a simple recipe, yet it is something about simple flavours that really seem to shine.. Even my dad, who is not a sweet tooth, really liked it. The topping is everyone’s favourite part because it has a crunch from the walnuts and sweetness from the brown sugar. You should have most of these ingredients, but if you don’t have sour cream, don’t fret! Greek yogurt or I’d imagine natural yogurt would work equally as well. Adding vanilla bean paste is also a nice touch because tiny flecks of vanilla adds character and flavour.
I made this late night while watching TV, because I’ve become a nocturnal animal since I finished my last high school exam (alarmed because uni begins soon), then refrigerated it and the next morning, popped it in the oven and the kitchen was smelling pretty glorious.
‘Coffee cakes’ have always perplexed me because I wondered why there was no mention of ‘coffee’ as an ingredient.. I guess it’s similar to a ‘tea cake’, a cake meant to be eaten for afternoon tea. In any case, cake is best eaten with coffee or tea, and nowadays I’m more of a tea person.
Anyhow, this is one of the most simplest cakes I’ve made to date and it’s great for breakfast, tea or supper. When is cake ever a bad idea?
Overnight coffee cake
- 3/4 cup butter (170 g), softened
- 3/4 cup white sugar (or increase to 1 cup as stated in original recipe)
- 2 eggs
- 8 ounces (226 g) of sour cream or Greek yogurt
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla bean paste or vanilla extract (optional)
- 3/4 cup packed brown sugar
- 1/2 cup chopped nuts (walnuts, pecans)
- 1 tsp cinnamon
- Line a 9 x 13 inch (23 cm x 33 cm) pan with parchment paper, butter the sides.
- Beat butter & white sugar in a bowl with an electric mixer or by hand until smooth, light & fluffy, about 2-3 minutes.
- Add eggs & sour cream & vanilla bean paste/extract and beat until smooth.
- Whisk flour, baking soda, baking powder, nutmeg, salt together until combined. Add the dry mixture to the sour cream mixture.
- Pour batter into the dish.
- For the topping, mix all ingredients together.
- Sprinkle mixture over the batter.
- Cover the baking dish with plastic wrap and chill 8 hours overnight.
- Preheat oven to 350 F/180 C.
- Remove from plastic wrap, bake for 35-40 minutes until a toothpick inserted in the middle comes out clean.
Adapted from All Recipes