I love coffe cake and I love being able to make a recipe for breakfast the night before and just pop it in the oven. When I saw this recipe I knew I had to try it. It comes from The Anderson House Inn in Heber Springs, AR. It is yummy!
Overnight Coffee Cake
3/4 cup of butter, softened
1 cup sugar
1 cup sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. salt
3/4 cup firmly packed brown sugar
1/2 cup pecans
1 tsp. ground cinnamon
Cream butter in a large bowl, gradually add 1 cup sugar beating at medium speed until light and fluffy. Add eggs one at a time, beating after each addition. Add sour cream mixing well. Combine flour and next four ingredients. Add to creamed mixture, mixing well.
In a small bowl combine brown sugar, pecans and cinnamon, stirring well. Spread 1/2 the batter into a well greased and floured tube or bundt pan, sprinkle nut mixture on top evenly. Carefully spread remaining mixture on top of nut mix.
Cover and chill eight hours (overnight). Uncover and bake at 250 for 65 minutes or until cake pulls away from side of pan. Cool pan on wire rack for 10 minutes. Remove and serve warm.
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