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So easy...
prepare the night before and then bake in the morning-
there's never a piece left!
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2
cups |
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flour |
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1
cup |
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sugar |
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1
cup |
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buttermilk |
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2/3
cup |
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butter, softened |
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½
cup |
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brown sugar, packed |
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2
large |
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eggs |
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2
Tbs |
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dry
milk powder |
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1
Tbs |
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cinnamon |
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1
tsp |
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baking soda |
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1
tsp |
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baking powder |
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½
tsp |
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salt
TOPPING: |
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½
cup |
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brown sugar |
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½
cup |
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chopped walnuts or pecans |
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½
tsp |
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ground nutmeg |
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¼
cup |
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butter, melted |
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1 |
To make
topping: mix last four ingredients- brown sugar,
nuts, nutmeg (minus the butter). Set aside. |
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2 |
Grease and
flour a 9x13" baking pan. Mix remaining dry
ingredients in a bowl and set aside. |
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3 |
In large
bowl, cream butter and add sugars (with beater).
Add eggs and beat until combined. Add dry
ingredients alternating with buttermilk. Beat at
low speed until blended well, about 4 minutes.
Pour into baking pan. Refrigerate overnight. |
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4 |
The next
morning... preheat oven to 350 degrees. Drizzle
coffee cake with ½ cup melted butter. Bake 30
minutes or until top is a rich, golden brown.
Cool for 15 minutes and serve warm. |
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Servings: 14 |
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