We enjoyed this on Sunday morning with coffee, scrambled eggs and bacon for brunch. It was wonderful to simply preheat the oven, take this from the refrigerator and have it baked, warm and ready by the time the rest of brunch was prepared. That's why it's a classic.
Overnight Coffee Cake
8” Square Pan
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13” x 9” Pan
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1 Cups All-purpose Flour -- (4 ½ ounces)
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2 Cups All-purpose Flour -- (9 ounces)
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1 Teaspoons Baking Powder
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2 Teaspoons Baking Powder
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¼ Teaspoon Ground Nutmeg
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½ Teaspoon Ground Nutmeg
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¼ Teaspoon Baking Soda
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½ Teaspoon Baking Soda
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¼ Teaspoon Salt
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½ Teaspoon Salt
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3/8 Cup Butter -- softened
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¾ Cup Butter -- softened
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½ Cup Sugar -- (3 ½ ounces)
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1 Cup Sugar -- (7 ounces)
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1 Large Egg
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2 Large Eggs
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4 Ounces Sour Cream**
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8 Ounces Sour Cream**
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3/8 Cup Brown Sugar -- packed (3 ounces)
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¾ Cup Brown Sugar -- packed (6 ounces)
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¼ Cup Nuts -- chopped (1 ounce)
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½ Cup Nuts -- chopped (2 ounces)
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½ Teaspoon Cinnamon
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1 Teaspoon Cinnamon
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Grease and flour a baking pan; set aside. In medium bowl, combine the flour, baking powder, nutmeg, baking soda and salt; set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beat well. Add eggs and sour cream; beat until combined. Add flour mixture; beat on low speed just until combined (or stir in by hand). Spread batter into prepared pan. Stir together brown sugar, nuts and cinnamon; sprinkle over batter. Cover; chill overnight.
Bake at 350° for 30-35 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.
**Do not use low fat sour cream. *3/8 cup is 6 tablespoons or 1/4 cup plus 2 tablespoons.
12 Servings "One 13 X 9" Pan"
2011 Cost: $3.27 or 28¢ per serving (Priced using pecans and the large recipe)
Per Serving: 360 Calories; 20g Fat (48.0% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.
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