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Overnight Coffee Cake (and a Stained Recipe Card)

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Serving Size 12 servings

Ingredients

  • For the cake:
  • 2/3 C shortening
  • 1 C sugar
  • 1/2 C brown sugar
  • 2 eggs
  • 2 C flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1 C buttermilk see notes
  • For the topping:
  • 1/2 C brown sugar
  • 1/2 C chopped pecans or walnuts optional
  • 1/2 t cinnamon

Instructions

  • Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
  • Cream the shortening, sugar, and brown sugar.
  • Add 2 eggs, flour, baking soda, baking powder, and 1 teaspoon cinnamon. Mix until combined.
  • Add the buttermilk. Mix until combined.
  • Pour batter into the 9 x 13 pan. Mix the topping ingredients together and sprinkle over the top.
  • Bake for 30-40 minutes, or until inserted toothpick comes out clean.

Notes

To make buttermilk, add 2 teaspoons of white vinegar to milk and let sit for about five minutes. The milk with thicken, just like buttermilk.
If using the cake at a later time, refrigerate before baking. I also sometimes make this ahead and freeze before baking. Allow the cake to defrost in the refrigerator before baking.
Some members of our family love this cake served with a pat of butter on top. Yum!