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Overnight Coffee Cake

This coffee cake can be stirred together and refrigerated the night before the bake sale. In the morning, just turn on the oven and in less than an hour you have a fragrant cake ready to take to the sale.

For the batter:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground nutmeg
6 ounces (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
8 ounces sour cream

For the topping:
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup walnuts or pecans

Spritz a 9-by-13-inch baking pan with baking spray.

For the batter: In a medium bowl combine the flour, baking powder, baking soda, salt and nutmeg. Set aside.

In a large bowl with an electric mixer on medium speed, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and beat just until incorporated.

Using a wooden spoon, stir in the flour mixture just until patches of white disappear. Set aside.

For the topping: In a small bowl, stir together the brown sugar, cinnamon and nuts. Set aside.

To assemble, spread the batter in the prepared baking dish, using a rubber spatula to smooth the top. Sprinkle the topping evenly over the batter. Cover and refrigerate overnight.

Preheat the oven to 350 degrees. Uncover the coffee cake and bake for 30 to 35 minutes, until lightly browned and a toothpick inserted in the center withdraws clean. Transfer the dish to a wire rack and cool slightly. Makes about 15 servings.

Thursday, October 05, 2000



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