This Overnight Cinnamon Coffee Cake with Pecan Topping is the perfect cake for Christmas morning. This very easy-to-make batter is topped with the most delicious cinnamon pecan topping. Prepped the night before, it smells heavenly baking on Christmas morning.
If you like this recipe, then you will like my Italian Rainbow Cookies and my Italian Thumbprint Cookies With Jam.
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Make this coffee cake batter tomorrow. Stick it in the fridge. On Christmas or New Year's Day you wake up. Pop it in the oven.
Soon you will smell the smells of holiday time: cinnamon, ginger. Pecans intermingling in this dreamy and spicy sensory moment. Your headache will start to fade just a little.
Then it is ready and you take a bite. SMILE! It's the new year and you have an amazing cake! And make sure there's some really strong coffee to go with it.
I made this coffee cake last Christmas day with my neighbor. We both were in LOVE with this recipe. I made it all December last year. This year I had friends requesting the "Christmas Cake".
Why you'll love this recipe?
- This cinnamon coffee cake is a delicious way to start your Christmas morning.
- It's also incredibly easy, and can be made the night before to save time.
- The top is covered in a crunchy pecan topping which adds an extra layer of flavor and texture.
- The beautiful thing about this cake is when there is madness happening of holiday prepping, you could make the batter, place it in the pan, leave it overnight in the fridge. Christmas morning as soon as you wake up, place it in the oven. Everyone will wake up to the most magical spicy aroma baking away.
What is a coffee cake?
A coffee cake is a type of dessert that typically contains flour, sugar, butter, eggs, and baking powder. It's usually flavored with spices like cinnamon or nutmeg and often topped with crumble or streusel topping. It's traditionally served with coffee or tea as an accompaniment to breakfast or brunch.
Coffee cakes can be either baked in a cake tin or as a loaf, depending on the recipe you choose. Coffee cakes can also be filled with nutty ingredients like walnuts or pecans for added texture and flavor.
Ingredients
- Butter - I like using unsalted butter for a rich flavor, but Earth Balance or Miyoko's are great dairy-free options. Coconut oil also works if you don't mind a light coconut taste.
- Sugar - I usually stick with granulated sugar, but light brown or coconut sugar adds a deeper, caramel flavor.
- Eggs - I use room temperature eggs for a smooth batter. For an egg-free version, try flax eggs or unsweetened applesauce.
- All-purpose flour - I prefer all-purpose, but a 1:1 gluten-free blend like King Arthur or Bob's Red Mill works perfectly too.
- Baking powder - Helps the cake rise evenly; make sure it's fresh.
- Baking soda - Reacts with the sour cream for that light, fluffy texture I love.
- Ground nutmeg - Adds a cozy warmth; pumpkin spice or allspice also work well.
- Ground ginger - I love the subtle spice it brings. Fresh grated ginger gives a bolder flavor if that's your style.
- Ground cinnamon - A must for that warm, sweet aroma. Sometimes I mix in a bit of cardamom for something different.
- Salt - Just a pinch to balance all the sweetness.
- Sour cream - I like using full-fat sour cream for extra moisture, but coconut or almond milk yogurt keeps it dairy-free and still tender.
- Brown sugar - Adds that rich, caramel-like sweetness. You can use coconut sugar if you prefer a less refined option.
- Pecans - I love the crunch they add, but walnuts, hazelnuts, or even skipping them altogether works too.
- Cinnamon (for topping) - I usually sprinkle a little extra on top-sometimes with a pinch of clove or allspice for more warmth.
How do you make cinnamon coffee cake?
1. Prep your 9-inch spring form pan with baking spray (or butter and flour). If you're using a large Bundt pan, the nuts could be added to the bottom of pan. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13- x 9-inch pan.
3. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter.
4. Cover pan with plastic wrap, and chill 8 to 18 hours.
5. Preheat oven to 350°. Remove cake from the refrigerator and dispose of the plastic wrap.
6. Place cake in middle rack of oven. Bake coffee cake 35 minutes. Lower the temperature to 325 F and bake about another 20-30 minutes, or until a knife inserted in center comes out clean.
6. Remove from oven. When pan has cooled enough (I usually use a dish towel to hold pan), release the spring form and place on a serving plate.
Serve warm or at room temperature.
What is the secret to keeping a coffee cake so moist?
Mom took a bite of this one the other day and she said, "The secret to it being so moist is that it rests overnight in the fridge before baking." SO there you have it. This is seriously the softest and most delightful cake. One of my most favorite simple cake recipes. Ever!
Expert Tips:
- The fun part of this cake is you make the batter the night before. It can stay in the refrigerator for up to 18 hours.
- You can also bake it immediately after making the batter. I have and it is amazing!!
- If you are saving for next morning to bake, simply wrap the top of your baking pan with plastic wrap and pop the cake in the fridge until the next day morning.
- When you take it out of the fridge, remove the plastic wrap before baking.
- I have made this in a Bundt and I have made it in a 9 inch spring form, as I did on this one in the photos above.
- I adjusted the recipe by adding more spices! I added ginger and more cinnamon to the batter and more cinnamon to the topping.
Recipe FAQ's
Coffee cake is a bit denser than traditional cake, as it typically uses baking powder instead of baking soda for a more moist texture. Coffee cakes are often flavored with nutmeg, cinnamon or other spices, such as cardamom or ginger.
The topping can range from streusel to a crumb layer and may be combined with nuts like pecans or almonds. Coffee cakes are often served as part of breakfast or brunch, while traditional cakes are usually reserved for desserts or special occasions.
Coffee cake can taste bitter if it has been overbaked. Be sure to set a timer and watch your coffee cake as it bakes. If the top is golden brown, but the center isn't set, lower the oven temperature and continue baking until a toothpick inserted into the center comes out clean.
If your coffee cake is too dry, it may be that you used too much flour in the recipe. Make sure to measure the flour carefully and not heap it when measuring. You can also adjust the amount of liquid in a recipe if needed. Too little liquid or not enough fat will make a cake dry. If possible, try adding an extra tablespoon of butter or oil to the batter. You can also try adding an extra egg or two tablespoons of sour cream for added moistness.
Yes, you can freeze coffee cake! Allow the cake to cool completely before wrapping tightly in plastic wrap and aluminum foil. Label and date the package and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Yes! I have baked this using my favorite King Arthur's Flour or Bob's Red Mill 1-1 gluten-free flour mix and the cake turns out fantastic
Yes! Since this was a cake I first baked in 2010, we have most of the family dairy-free. So to let you know if you are dairy-free, I now bake this cake with Earth Balance margarine (or whatever your favorite dairy-free butter substitute is)and I use sugar free coconut yogurt (or whatever nut milk yogurt you like or even soy yogurt)in place of sour cream.
Originally posted December 31, 2010 and updated on December 21, 2020. This is one of our favorite holiday cakes! I found it in a 2009 Southern Living issue. I bake it the week leading up to Christmas and it's become a Christmas morning tradition. When I originally posted this I titled it the "Hangover Cake" to be silly. It's so easy to put together.
Some other delicious cake recipes:
Recipe from: Southern Living December 2009
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Easy Coffee Cake with Cinnamon Pecan Topping
Ingredients
- ¾ cup butter* softened, could sub with dairy-free butter sticks (I like Earth Balance)
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup sour cream* could sub with unsweetened coconut milk
- ¾ cup firmly packed brown sugar
- ½ cup chopped pecans
- 2 teaspoons ground cinnamon
Instructions
- Prep your 9-inch spring form pan (or 13- x 9-inch pan) with baking spray (or butter and flour). If you're using a large Bundt pan, the nuts could be added to the bottom of pan. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into your prepped pan.
- Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
- Preheat oven to 350°. Remove cake from refrigerator and discard plastic wrap.
- Bake coffee cake 35 minutes. Lower the temperature to 325 F and bake about another 20-30 minutes, or until a knife inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Gluten-free 1-1 baking flour could be used to make this totally GF (I like King Arthur's or Bob's Red Mill...both are equally great to bake with).
- This coffee cake could be made dairy-free. You could use your favorite margarine (I like Earth Balance, but there are other options out there now that are really great) in place of the butter.
- You could sub coconut milk yogurt (unsweetened) or even almond milk yogurt for the sour cream.
Happy New Year! This cake looks so delicious 🙂
You are such a sweet soul. It's apparent on twitter and expressed easily though your blog. I real breath of fresh air really. I am really passionate and protective of my recipes, too. When someone tries them and love them I am so elated, but when they try them and say they were OK I think about it for weeks wondering WHY! Haha. But, everyone has different tastes, use different ingredients and methods, you never know. I am happy and proud they tried in the first place!!!
WHat gorgeous photos! Your family seems so open and friendly. ANd what great friends you have to send you amazing treats. I am more than sure that you spoil them as well. I just have a question, how do you hide that lovely bread? If I were to have some, my family would be all over it!!!
OK this is an blog post on its own. I am just so touched by this post. And last but most certainly not least, the cake looks amazing! I don't drink much these days, but I am sure this cake would do the trick!! I am imagining drunkenly noshing on this!!! I hope you have a great 2011. You fully deserve it. Cheers, beautiful!!!
Brilliant name for the cake. Wonderful recipe and fantastic shots!
I made this and it was wonderful! Thank you!
I totally thought of you and this cake last night. We are boring and stay home unless we're out of town for the big NYE celebration. Gorgeous cake. My chihuahua doesn't like fireworks either.
I love your "cheesy" smile! What a great photo! She's such a good photographer and photo assistant. Of course, the pimpadelic puffer is awesome too.
I think this is the recipe I have been looking for that my mother used to make when I was a child!!I will be making it today to check! It sounds so delicious and so familiar. Thank you.
Beautiful pictures and a beautiful recipe. I will definitely have to make this soon. It sounds amazing.
Wishing you and your family a very happy and healthy new year filled with lots of love and laughter!
I love that you can make the cake batter the night before, and the cake the next morning! I love making yeast cinnamon buns for Sunday morning breakfast, but with all the rising/kneading time, I can never get them done in time before church. I've found a few recipes I can make the night before and pop in the oven that day, and I will certainly be saving this one as well 🙂
Happy New Year!
Unfortunately I have no hang over and spent entire night snuggling kids on the couch but regardless I am making this cake right now as we speak and enjoying 60 deg here in Richmond Va today.
Your daughter takes wonderful pictures 🙂 Just like her momma! I hope you had a wonderful New Years snuggling on the couch Lora! We were freezing our tooshes off wandering the streets of Crested Butte, CO. I sure do wish I had this coffee cake right about now!
Beautiful recipe to go along with a beautiful post. Hope you had a great New Year with your family and all the best for 2011!
If I had seen this cake last night I'd be eating a piece right now instead of drooling over it! You do look 'pimpadelic' in your pretty coat! It's hard to believe you've only been blogging for such a short time - you have a gift for it. Have a blessed and Happy New Year!
What a great post for the end of the year! Your cake topping looks delicious! Have a wonderful new year with your family! I'm so glad I found your blog this year, Lora!
Happy New Year and I'm looking forward more of your creative recipes. Thanks so much for all you've shared this year.
HA! I'm single and childless and I don't have plans for NYE... and quite unapologetically I must add 🙂 That doesn't mean I can't make the cake. Looks and sounds delish.
Happy New Year!
You're such a sexy pimpadelic lady! Seriously I wished I lived in Florida still, I want to meet you soooo bad. You look beautiful and your little boy is adorable!
Mmmmm that cake looks and sounds amazing!!!! I seriously want to eat the whole thing, ok I want to devour everything you make. 🙂
I love the name of this cake, and I bet it lives up to the name. I don't go out for NYE anymore either, we watch old home movies and drink prosecco.
Hope you have a great evening. See you in 2011.
Have a beautiful year with your family!
Warm wishes from Carolinas! Let me know when you come up here for a hike again!:)
Beautiful cake made even better by the fact that you can make it ahead of time. 🙂 Hope you have a lovely new year! 🙂
I don't intend to have a hangover but I still would like to wake up to that scrumptious cake. All New Years are special - and your life on the water sings of new beginnings. Beautiful smile, delicious cake, fine neighbors and loving family. Does it get any better than that? Happy 2011!