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Make-Ahead Coffee Cake

Photo: Dominic Perri; Styling: Gerri Williams for James Reps

Prep time 15 mins
Bake time 40 mins
Chill time 8 hrs
Yield

Serves 12

"I adapted this cake from my daughter's school cookbook." Julie DeSchepper, 61, Overland Park, Kan.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 cups chopped walnuts
  • 1/4 teaspoon nutmeg
  • 1 cup packed light brown sugar
  • 10 1/2 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup buttermilk

Nutrition Information

  • calories 419
  • fat 21 g
  • satfat 8 g
  • protein 6 g
  • carbohydrate 54 g
  • fiber 2 g
  • cholesterol 59 mg
  • sodium 283 mg

How to Make It

  1. Grease a 9-by-13-inch baking pan. Whisk together flour, baking powder, baking soda, salt and 1 tsp. cinnamon in a medium bowl. In a small bowl, make topping: Mix together walnuts, nutmeg, 1/2 cup brown sugar and remaining 1/2 tsp. cinnamon.

  2. In a large bowl, using an electric mixer on medium speed, beat together butter, sugar and remaining 1/2 cup brown sugar until light, about 3 minutes. Mix in eggs on low speed. Add 1/3 cup buttermilk, then 1/2 of flour mixture. Repeat until fully combined. Scrape batter evenly into pan. Sprinkle topping over, cover and refrigerate for 8 to 24 hours.

  3. Preheat oven to 350°F. Uncover cake and bake until a toothpick inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack for at least 10 minutes.