Sleep-Over Coffee Cake

  • Yield: 8 to 10 servings


2cups flour
1cup sugar
1cup buttermilk
2/3cup butter or margarine, softened
1/2cup brown sugar
2large eggs
2tablespoons dry milk powder
1tablespoon cinnamon
1teaspoon baking soda
1teaspoon baking powder
1/2teaspoon salt
1/2cup brown sugar
1/2cup walnuts or pecans, chopped
1/2teaspoon ground nutmeg
1/4cup butter or margarine, melted


  1. Preheat oven to 350F.
  2. Grease and flour a 9×13-inch baking pan.
  3. 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.
  4. To prepare the topping.  Mix dry topping ingredients together and sprinkle evenly over the batter.  Refrigerate overnight.
  5. 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).


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