Prep 10 mins
Cook 30 mins
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!
- 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
- 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.
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!
I mixed and baked this recipe right away. Mine was cooked in under 25 minutes. My family really liked this easy to make cake. It is a real time safer. Thanks for the recipe.
What a great little coffee cake! I love that it is made the night before and then refrigerated because that just makes it even easier to serve guests the next day. The topping was really delicious too. The only change I would make is to the directions in step #1. I think it would be clearer if it said to mix the "topping" ingredients with a fork. (I assumed that this is what you meant so that's what I did. I used a mixer to cream the shortening, sugar, etc.) This is going in my "favourites" book and will be made many more times. Thx so much Gerry!