Overnight Apple Coffee Cake |
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Prep Time: 780 Minutes Cook Time: 2700 Minutes |
Ready In: 3480 Minutes Servings: 6 |
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This coffeecake is best when served warm. Try drizzling it with a thin powdered sugar frosting before serving. Recipe found in a local newspaper. Ingredients:
1/2 cup unbleached all-purpose flour |
1/2 cup white whole wheat flour |
1/2 cup quick-cooking oats |
2 tablespoons flax seed meal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
1/2 cup granulated sugar |
1/2 cup brown sugar, packed |
1/3 cup canola oil |
1 egg |
3/4 cup buttermilk |
2 cups apples, peeled, cored, and chopped |
1/2 cup walnuts, chopped (or pecans) |
Directions:
1. Mix flours, oats, baking powder, soda, salt, flax seed meal and 1 tsp cinnamon in a bowl and set aside.
2. In another bowl, mix granulated sugar, oil, 1/4 cup brown sugar and egg. Mix in buttermilk and flour mixture. Fold in apples.
3. Pour into a 9x13-inch greased baking pan.
4. For topping, combine remaining 1/4 cup brown sugar, walnuts and 1 tsp cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning.
5. Uncover and let stand about 30 minutes.
6. Bake 30 minutes in a 350°F oven.
7. Serve warm.
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