Overnight Coffee Cake

Lee Harrelson

You can whip up this sweet breakfast at night, and chill it. When you wake up the next morning, pop it in the oven then crawl back in bed for 30 minutes while it bakes.

Yield: 15 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup butter, melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon

Preparation

  1. 1. Combine first 10 ingredients in a large mixing bowl. Beat at low speed of an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 9" x 13" pan. Cover and chill 8 to 12 hours.
  2. 2. Combine 1/2 cup brown sugar, pecans, and 1 teaspoon cinnamon; place mixture in an airtight container until you're ready to bake the coffee cake.
  3. 3. Preheat the oven to 350°. Sprinkle batter with brown sugar mixture. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Serve warm.
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