Sunday, August 30, 2009

Overnight Coffee Cake

This morning I was surprised to find that I haven't posted this coffee cake recipe yet. I've made it a handful of times, and each time Peter and I think it's really good. The recipe calls for it to sit overnight, but if you decide to make it last minute you can skip that step. I often do. Also I have substituted oil for the melted butter and rice milk with 1 T of lemon juice for the buttermilk. It still tastes great. Who wouldn't love to wake up, stick a pan in the oven, and have a warm homemade coffee cake early in the morning without all the work and clean up?!

Overnight Coffee Cake
from Gooseberry Patch Sweet and Simple
by Cathy Lemoyne of Ontario, Canada

1 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 c sugar
1 c brown sugar, divided
2 t cinnamon, divided
1 c buttermilk
2/3 c butter, melted
2 eggs
1/2 c chopped pecans, toasted (or not)

Combine first 5 ingredients, 1/2 c bornw sugar and one teaspoon cinnamon in a large mixing bowl; add buttermilk, butter, and eggs. Blend on low speed until moistened; increase speed to medium and blend 3 more minutes. Spoon battter into a greased and floured 13x9 baking pan; set aside. Mix remaining brown sugar, cinnamon and pecan togethers; sprinkle over batter. Cover; refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes or until a toothpick inserted in center comes out clean. Makes 12 servings.


LauraSuz said...

Looks great!

Abby said...

Great recipe for serving overnight guests!