Overnight Apple Coffee Cake

Name: Overnight Apple Coffee Cake
Prep time: 13 h
Cook time: 45 h
Total time: 58 h
Yield: 12 , 12 serving(s)
Ingredients: 1/2 cup unbleached all-purpose flour; 1/2 cup white whole wheat flour; 1/2 cup quick-cooking oats; 2 tablespoons flax seed meal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1/3 cup canola oil; 1 egg; 3/4 cup buttermilk; 2 cups apples, peeled, cored, and chopped; 1/2 cup walnuts, chopped (or pecans)

(1)

Recipe by Chef Glaucia

This coffeecake is best when served warm. Try drizzling it with a thin powdered sugar frosting before serving. Recipe found in a local newspaper.

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READY IN: 58hrs

SERVES: 12

YIELD: 12

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup unbleached all-purpose flour
¹⁄₂

cup white whole wheat flour
¹⁄₂

cup quick-cooking oats
2

tablespoons flax seed meal
1

teaspoon baking powder
¹⁄₂

teaspoon baking soda
2

teaspoons cinnamon
¹⁄₂

teaspoon salt
¹⁄₂

cup granulated sugar
¹⁄₂

cup brown sugar, packed
¹⁄₃

cup canola oil
1

egg
³⁄₄

cup buttermilk
2

cups apples, peeled, cored, and chopped
¹⁄₂

cup walnuts, chopped (or pecans)

DIRECTIONS

Mix flours, oats, baking powder, soda, salt, flax seed meal and 1 tsp cinnamon in a bowl and set aside.
In another bowl, mix granulated sugar, oil, 1/4 cup brown sugar and egg. Mix in buttermilk and flour mixture. Fold in apples.
Pour into a 9x13-inch greased baking pan.
For topping, combine remaining 1/4 cup brown sugar, walnuts and 1 tsp cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning.
Uncover and let stand about 30 minutes.
Bake 30 minutes in a 350°F oven.
Serve warm.

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