Overnight Berry Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 20 |
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When I have company I don't like to be tied up in the kitchen cooking. This is assembled the night before and it just has to be popped in the oven in the morning. Ingredients:
2 cups flour |
1 cup sugar |
1/2 cup packed brown sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup buttermilk |
2/3 cup margarine, melted |
2 eggs, beaten |
1 cup blueberries (fresh or frozen,thawed and drained if using frozen) or 1 cup raspberries (fresh or frozen,thawed and drained if using frozen) |
1/2 cup brown sugar |
1/2 cup chopped pecans |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and salt.
2. Set aside.
3. In a separate bowl, combine buttermilk, margarine and eggs; add to dry ingredients and mix until well blended.
4. Fold in berries.
5. Pour into a greased 13 x 9-inch pan.
6. Combine topping ingredients and sprinkle over batter.
7. Cover and refrigerate overnight.
8. The next morning, uncover and bake at 350 degrees for 45-50 minutes or until cake test done with toothpick inserted near center.
9. Can be served warm or cooled.
10. (Time does not reflect overnight refrigeration time).
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