(Overnight) Cinnamon Pecan Coffee Cake

(Overnight) Cinnamon Pecan Coffee Cake

This Cinnamon Pecan Coffee Cake has been a favorite for years and it’s still going strong even though I first shared this back in 2013. It’s great to be able to make this ahead of time and have something piping hot out of the oven in the morning. Plus, I’m chuckling that my ‘flop turned favorite.”

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“Wait, I need to snap a quick picture before you polish this off.”

My guests swirled around the kitchen. I had a delicious buffet of treats and breakfast casseroles that I had made, but not one picture to show for it. Yes, sometimes being a food blogger has it’s crazy twists, but it’s a wonderful thing to have friends that embrace my bedlam.

I snagged the Cinnamon Pecan Coffee Cake right out from under their noses (what kind of mean host am I) and was able to snap a few quick pictures to show you this delicious Overnight Coffee Cake.

(Overnight) Cinnamon Pecan Coffee Cake

When I’m hosting a group for brunch, having a repertoire of recipes that I can make ahead of time is critical, since I am NOT the morning person I should be. Typically, the breakfast casseroles are easy to make ahead, but cakes and desserts are iffy. Not so with this great overnight coffee cake. I make up the batter the day before and then let it wait patiently in my fridge til morning.

It’s a perfect way to have a hot, fresh, out of the oven, coffee cake without the early morning hassle. Plus, this one has that pretty swirl feature that always makes people think you are all professional in your baking, when really, you’re not, and an easy “secret” ingredient. 🙂

(Overnight) Cinnamon Pecan Coffee Cake

Please note my little tip.

This cake can easily be made in a 9×13 inch pan. In fact, that is what I list on the recipe, BUT I love doing things in pretty pans. It just adds to the effect, but when you invert your cakes onto a plate from those pretty pans, you need to think ahead and make sure your topping is layered first in your pan before baking.

Obviously, I didn’t. Think ahead, that is. (Which is truly frustrating because I make this all the time. I wish I could tell you it was the early morning coffee cake brain, but I just admitted to making this the day before, so there really is no excuse.)

The great thing is that not one guest cared, nor even knew I made a mistake because when you are sipping coffee and enjoying this moist cake, no one is worried about how it should have been inverted.

Except you. So obviously, I am the problem. 🙂

Tons of ladies are heading my way this weekend for my (in)courage meet up, and this is on the agenda.

Why can’t pictures re-create themselves?

Do you need some more quick and easy brunch inspiration?

Try my my Easy Cream Cheese Danish,  as soon as possible.

Sausage Crescent Roll Recipe,   Elegant Pear Torte, Veggie Egg Casserole, Copy Cat Cracker Barrel Hashbrown Casserole, Egg Dishes galore, Strawberry Stuffed French Toast, or my Homemade Cinnamon Rolls (Copycat Cinnabon). All these recipe whip up very quickly, except the last, but if you are up for something super special, this is the culmination of all amazing cinnamon rolls.

First posted 2013,

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Recipe: Cinnamon Pecan Coffee Cake

Summary: This delicious Cinnamon Pecan Coffee Cake is the perfect overnight recipe. With swirls of cinnamon and pecans, mix up the batter the night before and you’re set for a hassle free morning.

Ingredients

  • 1 cup packed light brown sugar
  • 1/2 cup coconut *
  • 1/2 cup pecans *
  • 1 tsp. cinnamon
  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 tsp. salt
  • 2  – 4 ounce packages vanilla instant pudding mix
  • 1 cup water
  • 3/4 cup oil of choice (corn, vegetable, canola)
  • 1 tsp. vanilla extract
  • 4 eggs

*The strudel mixture can always be modified. If you prefer walnuts, use them. If you are allergic to coconut omit, and toss in quick oats. My kids are not fans of coconut, but love this cake.

Instructions

  1. Mix brown sugar, coconut, pecans and cinnamon in bowl, set aside.
  2. Combine flour and remaining ingredients in mixing bowl.
  3. Beat low for 30 seconds, then medium for 2 minutes.
  4. Layer batter and cinnamon pecan mixture 1/2 at at time in greased and floured 9×13 baking pan. (If using a 9×13, have last layer be the strudel topping. If inverting from a bundt cake pan, have strudel topping layered first.
  5. Refrigerate overnight if desired and bake in morning.
  6. Bake at 325 degrees for 40-60 minutes or until tests done. (Tooth pick comes out clean in middle.)

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 12

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