Post by Loupy on Dec 28, 2013 22:03:21 GMT -7
Overnight Coffee Cake
From: Steph @ www.plainchicken.com/
I got this recipe from my Mom. She swears by it and now I do too. The cake is made the night before and refrigerated until morning. It takes about 30 minutes to bake. Bonus - the house smells wonderful while it is baking! The cake is so moist and delicious. I think it would even be good with a little vanilla ice cream as dessert!
Serves 12
Ingredients:
Cake
2 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 eggs
Topping
1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
Instructions:
Combine first 7 ingredients; add buttermilk, butter and eggs.
Beat at low speed of an electric mixer just until moistened.
Beat at medium speed for 3 minutes.
Pour into a greased and floured 9x13-inch pan.
Combine topping ingredients.
Sprinkle over batter.
Cover and refrigerate 8-12 hours.
Uncover and bake at 350 for 30-35 minutes.
From: Steph @ www.plainchicken.com/
I got this recipe from my Mom. She swears by it and now I do too. The cake is made the night before and refrigerated until morning. It takes about 30 minutes to bake. Bonus - the house smells wonderful while it is baking! The cake is so moist and delicious. I think it would even be good with a little vanilla ice cream as dessert!
Serves 12
Ingredients:
Cake
2 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 eggs
Topping
1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
Instructions:
Combine first 7 ingredients; add buttermilk, butter and eggs.
Beat at low speed of an electric mixer just until moistened.
Beat at medium speed for 3 minutes.
Pour into a greased and floured 9x13-inch pan.
Combine topping ingredients.
Sprinkle over batter.
Cover and refrigerate 8-12 hours.
Uncover and bake at 350 for 30-35 minutes.
