Overnight cinnamon coffee cake

Yield: 1 Servings

Measure Ingredient
¾ cup Butter or margarine; softened
1 cup Sugar
2 \N Eggs
1 cup Cultured sour cream
2 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Ground nutmeg
¾ cup Firmly packed brown sugar
½ cup Chopped walnuts; (optional)
1 teaspoon Ground cinnamon

In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in sour cream. Sift together flour, baking powder, soda, salt, and nutmeg. Add to mixtue and beat well. Pour into a greased and floured 9 x 13 inch pan.

Combine brown sugar, walnuts and cinnamon and mix well. Sprinkle over batter. Cover and chill overnight. Uncover and bake in pre-heated 350 oven for 35 to 40 minutes. Great for a brunch.

Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@...> on Oct 06, 1998, converted by MM_Buster v2.0l.

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