Sunday, March 17, 2013

King Arthur Flour: Overnight Coffee Cake

Sometimes it's nice to get up in the morning and be greeted by a warm breakfast waiting just for you.  Unfortunately, when you're single, the breakfast will not magically appear.  You have to get up, find your slippers, get some coffee, check the fridge, etc.  It's not really worth the effort when you could be better spending your time with further sleep.

Luckily this recipe solves most of those issues.  You whip this up the night before and just throw it in the oven in the morning.  That's about as easy as it gets.  Certainly easier than having to find a spouse to cook breakfast for you.  And this coffee cake doesn't leave towels on the bathroom floor.

Overnight Coffee Cake
Adapted from King Arthur Flour

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup buttermilk
Cinnamon Pecan Topping

Sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Cream the butter with the sugar and brown sugar. Add the vanilla extract and mix. Add the eggs one at a time, beating after each addition. Add the buttermilk in two additions, alternating with the flour mixture.

Spread the cake mixture in a greased and floured 9x13-inch baking pan. Sprinkle with the Cinnamon Pecan Topping and cover the pan with plastic wrap. Refrigerate 8 hours or overnight.

Preheat the oven to 350°F. Bake the cake for 45 minutes or until a toothpick inserted in the center comes out clean.

Makes 16 servings

Cinnamon Pecan Topping

½ cup packed light brown sugar
½ cup chopped pecans
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cinnamon baking chips (optional)

Combine all ingredients in a small bowl; set aside.

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