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 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!
Made for Aus/NZ Recipe Swap #27. This was great! About the only time I ever cook breakfast is on Sunday mornings, but rarely do I make coffee cake because of the time that it takes to put it together. I loved the fact that I could make it the night before and refrigerate it. Everyone loved it and I will make this again. Thanks for posting this Gerry!