Overnight Coffee Cake

READY IN: 1hr 40mins
Recipe by Az B

I found this in a magazine a while ago. It looks like a great entertaining option since it can be prepared the day before.

Top Review by Diana #2

Great recipe Az. It's actually better the next morning. :) I didn't have a tube pan, and the bundt wouldn't hold all the batter, so I baked in a 9 x 13. Worked great. This is the first time I'v used the Splenda Brown. You couldn't tell it wasn't real brown sugar. The cake is moist and quite light. I mixed the batter first thing in the morning and baked the same evening. Made for the Auzzie/NZ Recipe Swap #29.

Ingredients Nutrition

Directions

  1. Filling: Combine pecans, brown sugar blend, and cinnamon. Reserve.
  2. Grease a 10” tube pan.
  3. Cake: Beat shortening and brown sugar blend until light and fluffy. Add eggs, one at a time, beating well after every addition. Beat in sour cream and vanilla. Add next 4 ingredients and mix until combined. Stir in ½ cup chocolate chips. Batter will be thick.
  4. Spread half the batter into prepared pan. Sprinkle half the filling mixture over batter.
  5. Sprinkle remaining ½ cup chocolate chips over filling. Spread remaining batter over chocolate chips and sprinkle with remaining filler.
  6. Cover and refrigerate 6-24 hours.
  7. Preheat oven to 350F (180C). Uncover cake and bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean.
  8. Serve warm or at room temperature.

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