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COFFEE CAKES:
Overnight Coffee Cake
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Overnight Coffee Cake |
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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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RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again. "Nice to be able to prepare this the
morning before. Loved being able to take it out of the fridge and
just put it in the oven. It saved me lots of time in the AM!
Tasted good too!"
-Rochester, NY
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