I actually made this recipe for overnight coffeecake on Christmas, but I haven’t had a chance to post it until now.
Anyway, my dad flew out on Christmas afternoon and so I decided I’d make breakfast before he left. Since we were in a bit of a rush, I was annoyed that it needed to be baked a lot longer than the recipe called for (about 60 minutes plus 10 minutes for cooling down).
Once I cut into the coffeecake, I forgot about the additional baking time.
The cinnamon and brown sugar topping was perfectly crunchy. The dough was moist and tender. It was a perfect coffeecake that was very easy to mix. I didn’t make any icing since I thought it was going to be sweet enough — and I was right.
Definitely recommend making this recipe!