Overnight Crunch Coffee Cake Recipe
The overnight crunch coffee cake has a nutty crunch to it. spiced with cinnamon and topped with a sugar and nut mix with added nutmeg, the overnight crunch cake is cake so as it is chilled overnight before baking. Lovely and flavorful, this is the best coffee cake I have ever tasted!
Ingredients
2 cups sifted pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2/3 cup margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk
Topping:
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 tsp cinnamon
1/4 tsp nutmeg
Directions
Lightly grease and flour 2 loaf pans or a 9x13 inch pan.
Sift together flour, powder, baking soda, cinnamon and salt.
Cream butter, add sugars gradually and cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add sifted ingredients alternately with buttermilk to creamed mixture in 3 parts, beginning and ending with flour.
Stir only until well mixed.
Spread batter in prepared pans.
Spread batter to edges and corners of pan so it is slightly higher there than in the centre.
Topping: Combine ingredients; mix well.
Sprinkle over batter.
Refrigerate at least 8 hours, or overnight.
Bake at 350° F for 45 minutes or until done.
Sift together flour, powder, baking soda, cinnamon and salt.
Cream butter, add sugars gradually and cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add sifted ingredients alternately with buttermilk to creamed mixture in 3 parts, beginning and ending with flour.
Stir only until well mixed.
Spread batter in prepared pans.
Spread batter to edges and corners of pan so it is slightly higher there than in the centre.
Topping: Combine ingredients; mix well.
Sprinkle over batter.
Refrigerate at least 8 hours, or overnight.
Bake at 350° F for 45 minutes or until done.
