Friday, May 14, 2010

Overnight Coffee Cake

This recipe can be cut in half and baked in an 8 or 9" pan. It is intended to be made the night before, but I always bake it right away, and it is just fine. I always add a little extra cinnamon, a sprinkling of cloves and a splash of vanilla to the batter.

Note: You really do need to use an electric mixer for this, so as to give it volume. It can be made stirring by hand if need be and it will taste the same, the texture will just be more coarse and the cake itself, more dense.

2/3 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking pwd
1 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

Combine all of the above ingredients in a large bowl and beat with an electric mixer on low speed until moistened. Then beat on medium-high speed for 3 minutes. Pour into a greased 9 x 13" pan.

1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chpd nuts, optional

Combine the above and sprinkle over the cake batter. At this point, if you desire, you may cover and refrigerate overnight. (Otherwise, bake it right away.) In the morning, bake 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean, and cake is golden brown.

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