Recipe by Julesong
This recipe is based on one I originally got from from the Wolf House Bed and Breakfast on Vancouver Island in British Columbia. It is absolutely delicious!! Wendy Burgess at Wolf House says: "Prepare the batter the night before for a delectable, fresh, and warm coffee cake for breakfast. This is perfect for a sweet wake-up call to overnight guests or anytime you want to treat yourself after sleeping in!" Total time listed does not include chilling overnight.
Top Review by Annisette
This was DELICIOUS!!!! Made this to go with our breakfast and it was gone within minutes! The topping was wonderful - I used pecans but didn't have any cashews. The texture of the cake was just perfect. LOVED THIS RECIPE!! Thank you!
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup granulated sugar
- 1 cup packed dark brown sugar, divided
- 2 teaspoons ground cinnamon, divided
- 1⁄2 teaspoon cocoa powder
- 3⁄4 cup butter, melted
- 1 cup whole milk
- 2 large eggs
- 1⁄4 teaspoon good quality vanilla extract
- 1⁄2 cup chopped pecans
- 3 tablespoons chopped cashews (optional)
Directions See How It's Made
- Grease and flour a 9"x13" baking dish.
- With an electric mixer, combine the flour, baking powder, baking soda, salt, sugar, 1/2 cup of the dark brown sugar, 1 teaspoon cinnamon, cocoa powder, butter, milk, eggs, and vanilla and beat together well.
- Pour the mixture into the greased dish, then cover with plastic wrap and chill in the refrigerator overnight or for 8 hours.
- When ready to bake the coffee cake, preheat the oven to 350 degrees F.
- Take the remaining brown sugar and cinnamon, the pecans, and cashews (if using) and combine them in a bowl.
- Sprinkle the mixture over the refrigerated batter in the dish and then bake for 30 to 35 minutes or until an inserted knife or toothpick comes out clean.
- Cut into squares and serve immediately while it is warm.