Overnight Coffee Cake

Thursday December 15, 2011
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My nephew made this coffee cake when we visited them in Montana this summer.  It was really good, and it’s easy to make — it’s a great choice for a brunch or Christmas morning.  It’s meant to be made overnight but you can also make it the morning of and it tastes fine too.

Overnight Coffee Cake

Cake Ingredients:

  • 2 cup flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 3/4 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp. cinnamon
  • 2/3 cup butter, melted
  • 1 cup buttermilk
  • 2 large eggs

Topping:

  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • 1 tsp cinnamon

 

Steps:

Combine cake ingredients, mix 3 minutes, pour into greased and floured 9″ x 13″ pan.  Cover and refridgerate overnight (8-12 hours).

The next morning:

Combine topping then sprinkle over coffee when ready to bake.

Bake at 350.  If the mix is cold, bake 30-35 minutes; if baking immediately, bake for to 20-25 min.

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