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Overnight Coffee Cake

Sour cream or ricotta may be substituted for the yogurt in this recipe, as is true in many other dessert recipes.

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 cup plain yogurt
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans or walnuts
2 tablespoons wheat germ
1 tablespoon cinnamon
1 teaspoon freshly ground nutmeg

Grease and lightly flour a 9-by-13-inch pan. In a small bowl, stir together the flour, baking powder, baking soda and salt. Set aside.

Beat the butter and sugar together until light and fluffy. Add eggs and yogurt. Beat in the flour mixture. Scrape down sides and bottom of bowl and beat again briefly until smooth. Batter will be thick.

Spread batter into prepared pan. Combine topping ingredients and sprinkle evenly over batter. Refrigerate, uncovered, overnight.

Set oven rack at upper middle level. Preheat oven to 350 degrees. Bake coffee cake on upper middle rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in pan on a wire rack, but serve warm. Serves 6 to 8.

Sunday, April 07, 2002

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