Sometimes I like to treat my kids with something special for breakfast. This overnight coffee cake is so simple to make, and it tastes, so good. The best part about this cake is that you prepare it the night before and then bake it the next morning. What better way to wake up the family then with the scents of cinnamon and nutmeg wafting through the house.
This recipe does call for nuts, but we rarely ever add nuts to our
coffee cake. It is just as good whichever way you want to eat it.
light brown sugar
1/2 cupPecans or walnuts (Optional) Instructions
Cream margarine and sugar until light and fluffy. Add eggs and buttermilk . Mix well. Combine flour, baking powder, soda, salt and nutmeg in a separate bowl. Add this to the creamed mix. batter and mix well. Pour batter into greased and floured 9 x 13 inch cake pan.
Combine brown sugar, and cinnamon; mix well. Some people like a little crunch in their coffee cake. If you do, add a 1/2 cup pecans or chopped walnuts to the mixture. Sprinkle half of this mixture over cake batter. Take a knife and cut through the batter. You don't want to mix it, you want to run the knife through the batter to swirl sugar and cinnamon mixture through the cake batter. Sprinkle the rest of the sugar cinnamon mixture evenly over the top of the cake. Do not cut through or swirl this.
Cover the pan with clear plastic, or if your pan has a lid, you can use that. Place the pan in the refrigerator.
The next morning, preheat oven to 350 ° Fahrenheit. Remove the coffee cake from the refrigerator and take off the plastic cover. Place the pan on the center oven rack. Bake for 35-45 minutes or until cakes tests done with a toothpick.
Cut while the coffee cake is still warm. Eat and enjoy.
* If you don’t have buttermilk you can substitute it. Measure out 1 cup of whole milk and then add 1 tablespoon vinegar. Allow the mixture to sit for 5 minutes before adding it to your cake. Don't worry wthat the milk turns lumpy, because that is what it is supposed to do.