Filled with mixed berries and hints of citrus, this overnight berry coffee cake would be a welcome addition to any dining table! Best of all, it can be prepared ahead of time.
Trying to walk two dogs at the same time can be difficult, especially when there are lots of squirrels nearby. My dogs are easily distracted and they’re often pulling me at different directions. Alex call walking the dogs “the sidewalk slalom.”
You know what’s easy? Overnight coffee cake.
Walking the dogs on weekend mornings are the absolute worse. Everyone is out and about enjoying the fresh air…especially all the neighborhood pups. All the dogs get super excited sniffing and meeting each other.
A quick walk often turns into a very slow stroll with many stops.
On mornings like that, I’m very thankful to have a slice of berry coffee cake waiting for me at home.
Make Ahead Berry Coffee Cake
Coffee cake is hard to turn down, especially when it’s fresh and warm from the oven.
Coffee cake is the kitchen’s natural air freshener. Baking coffee cake releases the most pleasant and intoxicating aroma.
The mixture of cinnamon, citrus, and sugar screams delicious.
This berry coffee cake is simple and straightforward. It’s easy to make and it’s super customizable. I am sharing the recipe over at BHG’s Delish Dish blog.
It is an adaptation of this overnight cranberry coffee cake. I swapped in a mixture of fresh berries instead of cranberries.
Customize Overnight Coffee Cake
Pick and choose your choice of fruits. Instead of fresh berries, why not try:
- chopped stone fruit like peaches or apricots
- sliced mangos with shredded coconut
- chopped pineapples
- peeled and chopped apples
It’s a nice summery coffee cake that’s perfect with a large cold brew iced coffee.
After a long (and laborious) walk with the pups, this coffee cake helps me settle into weekend mode.
Overnight Berry Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temp
- 8 oz sour cream
- 1 cup assorted mixed fresh berries (strawberry, blueberry, blackberry, raspberry),
- 1 Tablespoon finely grated orange peel
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup sliced almonds
- 1 teaspoon ground cinnamon
- 3 Tablespoon unsalted butter, cold
- 1 cup assorted mixed fresh berries (strawberry, blueberry, blackberry, raspberry)
- Butter and lightly flour 13x9-inch baking pan or casserole dish. Set aside.
- In a large bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat butter until smooth. Add sugar. Beat until well incorporated. Scrape down sides of the bowl as needed to ensure thorough mixing.
- Add in eggs and sour cream. Mix until combined. With the mixer running on slow speed, add dry flour mixture in three additions. Mix until just combined.
- Fold in berries, orange zest, and milk. Batter will be thick. Spread batter into prepared baking pan. Cover and keep in the fridge for 2 to 24 hours.
- In a medium bowl, whisk together flour, brown sugar, almonds, and cinnamon. Using a pastry blender (or two forks), cut the butter into the mixture is coarse and crumbly. Cover and keep chilled in the fridge until ready to assemble. Keep mixed berries separate until assembly.
- Preheat oven to 350°F. Remove cake batter from the fridge. Let stand at room temperature for 10-15 minutes while oven preheats.
- Distribute mixed berries over coffee cake batter. Sprinkle topping on top. Bake for 35 minutes. Loosely cover with foil. Bake for another 15-20 minutes until wooden toothpick inserted in center of cake comes out clean. Cool on wire rack for 20-30 minutes before serving. Serve warm.