Overnight Buttermilk Coffee Cake


  • Makes6 to 6 servings

You can bake this while you’re baking the Cheese Strata. Clever, aren't you?


  • 1/3 cup butter

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 1 egg

  • 1 cup all-purpose flour

  • 1/2 tsp ground cinnamon

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 cup buttermilk

  • 1/4 cup brown sugar

  • 1/4 cup walnuts, chopped

  • 1/4 tsp ground cinnamon


  • Measure the flour, ½ tsp. (2 mL) cinnamon, baking powder and baking soda into a bowl. Have your child stir everything together until well mixed.

  • Meanwhile, in another bowl with an electric mixer (or in a food processor) cream together the butter, granulated sugar and ¼ cup (50 mL) of brown sugar until fluffy. Add the egg and continue beating until smooth. Now add the flour mixture to the butter mixture alternately (in 2 or 3 additions) with the buttermilk, beating between each addition. Spread batter in a well-greased 8 in. (20 cm) square baking dish.

  • In a small bowl, let your young assistant stir together the topping. Sprinkle this over the batter. Cover with plastic wrap, and refrigerate overnight.

  • In the morning, bake at 350°F (180°C) for 35 to 40 minutes, or until a toothpick poked into the middle of the cake comes out clean.

This article was originally published on Apr 01, 2001

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