Recipe by Gerry
This is a well used and enjoyed recipe in our household. It is prepared the night before and easily prepared for a morning brunch or with mid morning coffee when you have overnight guests. They will be ever so impressed!
Top Review by Rahima K.
I made this today. It was wonderful! I am very happy I came across this recipe and I would definitely make it again. As a side note, I did not have the baking powder and I used self raising flour and it turned out great. I also did not have corn syrup so I made the topping using strawberry jam (2 tbsp) and water (maybe 1/4 cup?) and I added this into the toppings. I read the recipe wrong so I ended up pouring this over the cake and baking for another 15 minutes after cooling for about an hour. Alternatively you could put this in the fridge I suppose to harden the toppings a little. Thank you for this wonderful recipe Gerry!
- 59.14 ml margarine or 59.14 ml butter
- 118.29 ml sugar
- 1 egg, beaten
- 414.03 ml flour
- 9.85 ml baking powder
- 2.46 ml salt
- 1.23 ml cinnamon (original recipe calls for nutmeg)
- 118.29 ml milk
In a small bowl
- 78.07 ml brown sugar
- 2.46 ml cinnamon
- 118.29 ml chopped nuts
- 14.79 ml flour
- 14.79 ml melted butter or 14.79 ml margarine
Directions See How It's Made
- Combine and mix the topping ingredients with a fork and set aside.
- Grease a 8x8 pan.
- Cream the shortening of choice, sugar and egg together until fluffy.
- Add dry ingredients alternately with the milk.
- Turn batter into prepared pan and sprinkle with spicy topping.
- Cover and place in refrigerator overnight.
- Next morning bake in a 375 degree oven for 30-35 minutes.
- VARIATION: UPSIDE-DOWN COFFEE CAKE.
- Grease a 8x8 pan.
- Add 1/4 cup corn syrup to the spicy topping mixture.
- Spread evenly in the bottom of the pan and cover with Refrigerator Coffee Cake batter.
- Place in fridge overnight.
- Bake as for Refrigerator Coffee Cake.
- Turn up-side down immediately.