Tuesday, December 18, 2012

Overnight (or not) coffee cake

This is a long time - go to - recipe that is both very yummy and frugal!  I especially enjoy the flexibility of this recipe because it can be mixed up the night before so all I have to do is bake it in the morning or it is equally as yummy mixing in up and baking it right up.  This recipe is always well received and is a great one to use during the holidays.

I have shared this recipe before, but it is worth posting again.  This coffee cake can also be baked in muffins and I'm sure the delivery people, mail carriers and bus drivers would all appreciate a muffin this busy time of the year!  We gave them to our snow plow driver one very snowy winter and they enjoyed them.


Overnight (or not) Coffee Cake
Mix together in a large bowl:
2 cups flour
1 cup white sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

Stir in:
1 cup sour milk (1 tsp vinegar or lemon juice with the milk)
3/4 cup oil
2 eggs
2 tsp vanilla

Crumb topping:
Cut the following together with a pastry cutter or with two knives until well blended.
2/3 cup flour
1/4 cup butter or margarine
1/2 cup brown sugar
1 tsp cinnamon

Mix and refrigerate overnight in a 9*13 GREASED baking pan. Top with crunch topping in the morning. Bake at 350 for 30-40 minutes until tooth pick in center comes out clean. You can also just bake it right away without refrigeration. If I am going to make it the night before I prepare the crumb topping and just store it separate till morning. ENJOY!!

Have a BLESSED day,


odiie said...

Thank you for the recipe. I have one similar, but I think I'll try yours, it looks better.
From Glory Farm,

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Marianne said...

I have one in the oven now and it smells SO good! Of course, I had to lick the spatula and the batter tastes wonderful. Thanks for posting this - and hang in there, my thoughts are with you all!