Recipe by LorenLou
A must-have breakfast for all sleepovers!
Top Review by Maito
This was so yummy! And I love the "overnight" part. I added a teaspoon of almond extract and followed another reviewer and used half whole wheat pastry flour and half applesauce for the butter. I added 1/2 cup of frozen cranberries to half the batter and really liked that (I think fresh blueberries would be great too). We don't like things too sweet, so I cut out a 1/4 cup of the sugar from the cake. It was still sweet, but in a good way. I do think I will cut a couple more tablespoons out of the topping next time though. We really loved this, especially the convenience and the topping!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup sugar
- 1⁄2 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 1⁄2 cup margarine or 1⁄2 cup butter, melted
- 1 cup buttermilk (can substitute plain yogurt)
- 2 large eggs
- 1⁄2-1 cup packed brown sugar
- 1⁄2 cup chopped pecans (optional)
- 1 -2 teaspoon cinnamon
Directions See How It's Made
- Combine first 10 ingredients.
- Beat on low speed of mixer until moistened.
- Then beat at medium speed 3 minutes.
- Pour batter into greased and floured 9x13" pan.
- Cover and chill 8-12 hrs.
- Combine topping ingredients.
- Use the higher quantities given if you like lots of sweet topping; the lesser amount if you like it not as sweet.
- Place topping in airtight container until you are ready to bake the coffee cake.
- When ready to bake, sprinkle the cake batter with topping.
- Bake at 350 for 30-35 minutes.
- NOTE: You can also bake immediately after preparing it.
- Bake at 350 for 25 minutes.