Overnight cinnamon coffee cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter or margarine; softened |
| 1 | cup | Sugar |
| 2 | 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 |
Directions
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.