overnight coffee cake!
(1 RATING)
I love this recipe, because I can put it together the night before, bake right from the fridge the next morning and I'm set for breakfast, brunch or Bunco. :-)
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prep time
20 Min
cook time
35 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- - 3/4c soft butter
- - 1 c sugar
- - 2 eggs and 1 c sour cream
- - 2 c flour
- - 1 tsp. baking powder
- - 1 tsp. baking soda
- - 1/2 tsp. salt
- - 1/2 tsp. ground nutmeg
- - 1 tsp. cinnamon
- - 1/2 c chopped nuts , of choice
- - 3/4 c brown sugar, dark or light
How To Make overnight coffee cake!
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Step 1Since this is not baked until the next day, there is no oven involved at this time1 :-)
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Step 2Cream butter and sugar. Add sour cream and eggs, mix. Combine flour through cinnamon in a bowl and stir . Add to above mixture. Mix well.
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Step 3Pour into a greased 9x13 pan! (SEE NOTE: @ Bottom) Combine nuts and brown sugar and sprinkle evenly over the top of the batter. Cover with plastic wrap and refrigerate overnight. Since this goes straight from fridge to oven I do not use a Pyrex dish, since some have exploded. I use a regular aluminum pan to be on the safe side.
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Step 4heat oven to 350F Remove plastic wrap from cake pan. Place Cake pan in preheated oven and bake for 35-40 minutes or until tester come out dry. Serve warm. It keeps well if any is left. :-)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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