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.
