Yield: 16 Servings
|¾ cup||Margarine; softened|
|1 cup||Sour cream|
|2 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|¾ cup||Light brown sugar|
|½ cup||Chopped pecans|
From: kpauley@... (Kathy Pauley) Date: 19 Aug 1995 15:16:29 -0400 Someone requested an overnight coffee cake recipe last week and here is a recipe for one I use all the time. It tastes great and is quick and easy.
Cream margarine and sugar until light and fluffy. Add eggs and sour cream; mix well. Combine flour, baking powder, soda, salt and nutmeg; add to batter and mix well. Pour batter into greased and floured 13x9x2 inch baking pan.
Combine brown sugar, pecans and cinnamon; mix well. Sprinkle one half of this mixture over cake batter; swirl mixture through batter. Top remaining ½ mixture evenly over cake batter.
Cover and chill overnight. Uncover and bake in preheated 350 degree oven for 35-45 minutes or until cakes tests done with toothpick.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .