Recipe
Side Dish
Overnight Coffee Cake
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. margarine, softened | ||
| 1 c. plus 1/2 c. brown sugar, divided | ||
| 1 c. granluated sugar | ||
| 2 eggs | ||
| 2 c. flour | ||
| 1 tsp. cinnamon | ||
| 1 tsp. baking soda | ||
| 1 tsp. baking powder | ||
| 1 c. buttermilk or sour milk | ||
| ½ c. chopped walnuts or pecans, for topping | ||
| ½ tsp. nutmeg, for topping |
Directions
- Spray a 9-by-13-inch pan or two 9-by-9-inch pans with nonstick cooking spray.
- Beat together margarine, 1 cup brown sugar, granulated sugar and eggs. Fold in flour, cinnamon, baking soda and baking powder. Stir in buttermilk.
- Pour into prepared pan(s).
- Stir together remaining 1/2 cup brown sugar, nuts and nutmeg. Sprinkle on top of batter. Refrigerate overnight.
- Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean.