What's for lunch: Overnight coffee cake - Tucson News Now

What's for lunch: Overnight coffee cake

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Overnight Coffee Cake

Recipe from Sahuarita High School Culinary Arts

Yields: 1 9x13 pan

INGREDIENTS:

2 cup A.P. Flour
1 cup Sugar
1/2 cup firmly packed brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup buttermilk
10 Tbsp melted butter
2 large eggs
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar

DIRECTION:

1. Butter and lightly flour a 9x13 baking pan.

2. Combine flour, sugar, 1/2 cup brown sugar, baking soda, baking powder, salt and 1 tsp of cinnamon in a mixing bowl and mix well.

3.  Add buttermilk, butter, and eggs to the mixing bowl; beat at low speed until moistened.  Increase speed to medium for 3 minutes.  Spoon batter into the prepared pan.

4.  In a separate bowl, combine the remaining 1/2 cup brown sugar, pecans, and the remaining 1 tsp of cinnamon. Sprinkle crumb over the batter and chill in the refrigerator for 8-12 hours. 

5. Preheat oven to 350 degrees. bake coffee cake uncovered until lightly browned 30-35 minutes.  Serve warm.  Garnish with candied roasted pecans and caramel sauce.

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