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Make-Ahead Cinnamon Coffee Cake

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A rich and tender make-ahead cinnamon coffee cake topped with a buttery nut crumble and finished with a sweet drizzle icing. Perfect for preparing in advance for brunch or gatherings.

Ingredients

  • 1 1/2 sticks (6 oz) unsalted butter, at room temperature (plus more for the baking dish)
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour (plus more for the baking dish)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup sour cream
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3/4 cup coarsely chopped pecans
  • 3/4 cup sliced almonds
  • 1/2 cup firmly packed light brown sugar (for crumble)
  • 6 tablespoons all-purpose flour (for crumble)
  • 4 tablespoons (2 oz) melted butter (for crumble)
  • 1/2 teaspoon ground cinnamon (for crumble)
  • 1 cup confectioners’ sugar
  • 2 tablespoons whole milk

Instructions

  1. In a stand mixer, beat the butter at medium speed until creamy, about 3 minutes. Gradually add granulated and brown sugars, beating well. Add eggs one at a time, mixing just until blended after each addition.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, mix sour cream, heavy cream, and vanilla extract.
  4. With the mixer on low speed, add the flour mixture to the butter mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. Mix until just combined.
  5. Butter and flour a 13-by-9-inch baking dish. Pour in the batter, cover tightly, and refrigerate for 8 to 24 hours.
  6. Preheat oven to 350°F (177°C) and let the batter sit at room temperature for 30 minutes.
  7. In a bowl, combine pecans, almonds, brown sugar, flour, melted butter, and cinnamon to make the crumble.
  8. Sprinkle the crumble evenly over the batter.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  10. In a bowl, mix confectioners’ sugar and milk until smooth and glossy.
  11. Drizzle the icing over the warm cake and serve.

Notes

  • Chilling the batter enhances flavor and makes this ideal for overnight preparation.
  • Substitute walnuts for pecans if desired.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Warm slightly before serving for best texture and flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/make-ahead-cinnamon-coffee-cake/