Sleep-Over Coffee Cake
- Yield 8 to 10 servings
This is a real time saver when entertaining guests.
Ingredients
- Cake:
- 2 cups flour
- 1 cup sugar
- 1 cup buttermilk
- 2/3 cup butter or margarine, softened
- 1/2 cup brown sugar
- 2 large eggs
- 2 tablespoons dry milk powder
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Topping:
- 1/2 cup brown sugar
- 1/2 cup walnuts or pecans, chopped
- 1/2 teaspoon ground nutmeg
- 1/4 cup butter or margarine, melted
Instructions
- Preheat oven to 350F.
- Grease and flour a 9×13-inch baking pan.
- To prepare the cake. In large bowl of an electric mixer, combine all cake ingredients. Mix at low speed until well-blended, about 4 minutes. Place in prepared pan.
- To prepare the topping. Mix dry topping ingredients together and sprinkle evenly over the batter. Refrigerate overnight.
- The next morning, drizzle with melted butter. Place in preheated oven and bake for 30 minutes, until top is a rich golden brown. Cool for 15 minutes and serve warm.
Recipe reprinted with permission from The Junior League of Seattle’s Simply Classic (The Junior League of Seattle, Washington, Inc., 2002).
