More Great Recipes: Bread | Coffee Cake

Over Night Coffeecake


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Member since 2007

Serves | Prep Time | Cook Time 35-40

Ingredients

¾ CUP BUTTER OR MARGARINE, SOFTENED
1 CUP SUGAR
2 EGGS
2 CUPS ALL-PURPOSE FLOUR
1 TSP BAKING SODA
1 TSP GROUND NUTMEG
1/2 TSP SALT
1 CUP (8 OUNCES) SOUR CREAM
3/4 CUP PACKED BROWN SUGAR
1/2 CUP CHOPPED PECANS ORWALNUTS
1 TSP GROUND CINNAMON
1 1/2 CUPS CONFECTIONERS’ SUGAR
3 TBLS MILK


IN A LARGE MIXING BOWL, CREAM BUTTER AND SUGAR. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.


COMBINE THE FLOUR, BAKING SODA, NUTMEG AND SALT. ADD TO THE CREAMED MIXTURE ALTERNATELY WITH SOUR CREAM.


POUR INTO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING DISH.


IN A SMALL BOWL, COMBINE THE BROWN SUGAR, PECANS AND CINNAMON; SPRINKLE OVER COFFEE CAKE.


COVER AND REFRIGERATE OVERNIGHT.


REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING.


BAKE, UNCOVERED AT 350 FOR 35-40 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.


COOL ON A WIRE RACK FOR 10 MINUTES.


COMBINE CONFECTIONERS’ SUGAR AND MILK; DRIZZLE OVER WARM COFFEE CAKE.


Pairs Well With


Notes

My friend Susan's recipe, I love how easy this is.

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