Overnight Crunch Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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We love this coffee cake recipe! You mix it up the night before you plan to serve it, bake it in the morning and then you have a fresh hot coffee cake. You don't have to get up extra-early in the morning to prepare it since that's been the night before. Read more . I take this to brunches and church functions and its alway a big hit, nothing left in the pan but crumbs.... Ingredients:
batter |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
2/3 cup margerine or butter |
2 eggs |
1 cup granulated white sugar |
1/2 cup brown sugar |
1 cup butter milk |
topping |
1/2 cup chopped nuts (walnuts or pecans) |
1/2 cup brown sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. Cream together margerine, sugar, brown sugar, and eggs. Set aside.
2. Sift together flour, baking powder, soda, cinnamon and salt.
3. Alternately add dry ingredients and 1 cup buttermilk to the creamed mixture.
4. Pour into a greased 9x13-inch pan.
5. Mix topping ingredients together and sprinkle over the batter. Cover and refrigerate 8 hours or overnight.
6. Bake at 350F for 30-45 minutes or until done.
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