Cinnamon-Walnut Overnight Coffee Cake (9×13 Pan)

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This Cinnamon-Walnut Overnight Coffeecake in a 9×13 Pan features cinnamon and your choice of nuts (walnuts or pecans), plenty of butter, and the moistness of Greek yogurt to perfect the texture. What could be better about this make-ahead coffeecake?

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The Best Overnight Coffee Cake in a 9×13 Pan

When I traveled to Brazil for an extended family visit with my husband and our two small boys, we received countless guests in our apartment. Every time, I tried to prepare some special American dessert for them. 

Perfect Oatmeal Raisin Cookies were a favorite, and so were Secretly Healthy Chocolate Peanut Butter Banana Muffins.

One of the unexpected stars of our table, though, was Cinnamon Walnut Overnight Coffee Cake. It was surprising not because it wasn’t spectacular (it is!) but because it was unassuming.

An easy-to-make cake with simple cinnamon flavor and a delicious walnut sugar topping.

Overnight Coffee Cake with Cinnamon and Walnuts

To understand why this cake was such a hit among our Brazilian friends, I should help you “taste” a bit of a typical Brazilian cake.

It’s good, but also dry. To make up for the dryness, bakers pour sweetened condensed milk or a chocolate brigadeiro sauce over the top of the cake. That icing / glaze is the primary flavor. (And it’s yummy, by the way!) And sometimes, a jam filling might be hiding between the layers.

This cake, on the other hand, is moist. It’s packed with cinnamon flavor. It’s not overly sweet. And it features walnuts (which–it turns out–are considered Christmas nuts in Brazil because they are a bit expensive.)

How To Make Moist Coffee Cake in a 9×13 Pan

To make a coffee cake moist, add a bit of yogurt and/or buttermilk to the recipe.

This Overnight Coffee Cake in a 9×13 pan does just that. Yogurt is the “secret” ingredient that gives it its signature moist crumb.

Another key to a moist coffeecake is to under-bake it slightly. While I can never say “don’t let the cake finish baking” (for obvious health concerns), I myself like to pull the cake out of the oven a few minutes early so that it doesn’t dry out.

How to Make a Delicious Coffeecake Topping

One of the best parts of coffeecake–in my opinion–is the topping. 

It’s crunchy. 

It’s sugary. 

It’s perfect.

Add some nuts to the top, and you’ve got yourself a winner.

For this recipe, the coffeecake is composed of three key ingredients:

• cinnamon
• brown sugar
• walnuts

The Perfect Overnight Coffee Cake in a 9×13 Pan for a Crowd

If you have extended family coming to visit, small kids who will wake you up at the crack of dawn before a special event, or a busy Christmas week, never fear!

Make your morning less hectic by doing the work the night before. 

This Overnight Coffee Cake in a 9×13 pan is the perfect brunch recipe because it is assembled the night before and is so simple to pop into the oven while everyone is waking up.

Equipment

Kitchenaid Stand Mixer (optional – I have made this by mixing by hand, as well)

• KitchenAid Stand Mixer (optional, but highly recommended. I have made this recipe in a simple mixing bowl, as well.)
• Ceramic Baking Dish 9″x13″
• Reusable Beeswax Food Wrap (I like to use this eco-friendly product instead of expensive plastic cling wrap. After even just a few months, it pays for itself.)
• Spatula
• Bamboo Cutting Board
• Oil Sprayer (This is a reusable way to grease pans that doesn’t involve anything artificial.)

Ingredients for Cinnamon-Walnut Overnight Coffee Cake in a 9×13 Pan

• 3/4 cup butter softened
• 1 cup white sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup vanilla Greek yogurt

Cinnamon Walnut Topping:

• 3/4 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1 tsp ground cinnamon

How to Make An Easy Overnight Coffee Cake in a 9×13 Pan

1. Grease a 13″x9″ baking dish.
2. In a large mixing bowl, cream together the butter, vanilla, and sugar.
3. Add eggs and mix well.
4. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
5. Add half of the flour mixture to the batter. Mix. Then add half the Greek yogurt. Mix. Finally, add the rest of the flour and yogurt and mix well.
6. Pour into the greased 13×9-inch baking dish.

Topping:

1. In a small bowl, combine the brown sugar, walnuts, and cinnamon. Sprinkle over the coffeecake. 

Baking:

1. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. 
3. Bake, uncovered, at 350 degrees for 30-40 minutes, or until a toothpick inserted near the center comes out clean. (I usually like to under-bake my coffeecake so that it is extra moist. 25 minutes is usually enough for this, depending on your altitude and individual oven.)
4. Cool on a wire rack for 10 minutes before serving.

Final Thoughts on Overnight Coffee Cake in a 9×13 Pan

The first time we tried this coffeecake, my family fell in love with its flavors. Since then, I have made it multiple times and been asked for the recipe every single time. It’s a keeper of a recipe, for sure.

When you try it, don’t be afraid to experiment with the flavors. I’ve added more cinnamon sometimes for extra spice. I’ve also subbed in some nutmeg (not my favorite). So this recipe is very easily adaptable.

When you try this recipe (and love it!), tag #thesantoscookbook on social media. I’d love to see what you’re whipping up in your kitchen!

Pass it along!