Over Night Coffeecake
CATEGORIES
INGREDIENTS
  • Cooking Time: 35-40
  • 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
DIRECTIONS
  1. IN A LARGE MIXING BOWL, CREAM BUTTER AND SUGAR. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.
  2. COMBINE THE FLOUR, BAKING SODA, NUTMEG AND SALT. ADD TO THE CREAMED MIXTURE ALTERNATELY WITH SOUR CREAM.
  3. POUR INTO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING DISH.
  4. IN A SMALL BOWL, COMBINE THE BROWN SUGAR, PECANS AND CINNAMON; SPRINKLE OVER COFFEE CAKE.
  5. COVER AND REFRIGERATE OVERNIGHT.
  6. REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING.
  7. BAKE, UNCOVERED AT 350 FOR 35-40 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.
  8. COOL ON A WIRE RACK FOR 10 MINUTES.
  9. COMBINE CONFECTIONERS’ SUGAR AND MILK; DRIZZLE OVER WARM COFFEE CAKE.
RECIPE BACKSTORY
My friend Susan's recipe, I love how easy this is.