Overnight Coffee Cake
Source of Recipe
St. Peterburg Times Newspaper--Ginny Hearns of Lecanto
Recipe Introduction
A yummy coffee cake. The batter is made the day before you bake it; the next morning, the coffee cake can be on the breakast table in 30 minutes,making it perfect for any day of the week. I made a simple powdered sugar icing to drzzle over the top, but it was delicious without it as well. The coffee cake is very moist and keeps well for about three days.
List of Ingredients
3 tablespoons melted butter or margarine
3/4 cup brown sugar, packed
3 tablespoons flour
1 tablespoon cinnamon
1/2 cup chopped nuts
for cake:
2/3 cup butter or margarine
1 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilkRecipe
Grease a 9-by 13- inch pan and set aside.
for topping, mix together melted butter, brown sugar, flour, cinnamon and nuts. Set aside.
for cake, in a large bowl, cream together butter, granulated sugar and brown sugar. Add eggs one at time, blending well after each. In a separate bowl, mix together flour, baking powder, baking soda, cinnamon and salt.
Add alternately with buttermilk to creamd mixture. Pour half of batter into prepared pan. Sprinkle batter with half of topping mixture. Pour remaining batter on top. Top with remaining topping. Cover and refrigerated overnight. In the morning, bake in preheated 350- degree oven for 30 to 35 minutes. Serve warm.for topping:
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