Over Night Coffeecake
Why I Love This Recipe
My friend Susan's recipe, I love how easy this is.
Ingredients You'll Need
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
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.
