Monday, December 19, 2011
Tis the Season! Overnight Coffee Cake
It's the week before Christmas, a wonderful time if you can take a few minutes to breathe and take it all in. Well, I have the perfect recipe to relax with! Overnight Coffee Cake. My friend Kathie found it online a few years ago and it's a hit!
I tried something new this year- mini muffin coffee cakes. They are bite size deliciousness. It only took 20 minutes to cook, instead of the 30-35 minutes the original recipe calls for. It was just a little more of a pain to grease and flour the muffin tins.
I've also done these in mini loaves as gifts. It's a very versatile recipe and makes plenty of servings for your eating pleasure.
Overnight Coffee Cake
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup packed brown sugar, divided
3/4 cup (1 & 1/2 sticks) butter, melted
1 cup milk
2 large eggs
1/2 cup chopped pecans
1. Coat a 9" x 13" baking dish with nonstick cooking spray (or crisco), then flour. In a large bowl, combine the flour, baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, the butter, milk, and eggs. Beat until well combined; pour into baking dish, cover, and chill for at least 8 hours, or overnight.
2. Preheat oven to 350 degrees
3. In a small bowl, combine the remaining 1/2 cup brown sugar and 1 teaspoon cinnamon with the pecans. Sprinkle over the chilled batter and bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut and serve warm.
I hope you all have a Merry Christmas..........................