Overnight coffee cake`

Yield: 9 servings

Measure Ingredient
2 cups All-Purpose Flour
1 cup Granulated Sugar
½ cup Packed Light Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
½ teaspoon Salt
⅔ cup Vegetable Shortening
1 cup Buttermilk
2 larges Eggs -- beaten
½ cup Packed Light Brown Sugar
½ cup Pecans Or Walnuts -- coarsely chopped
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg



1. If baking the cake immediately, preheat the oven to 350 F. Lightly butter a 13 by 9-inch baking pan.

2. Make the cake: In a large bowl, combine the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the shortening. Using a hand-held electric mixer set at low speed, beat until the mixture resembles coarse oatmeal. Add the buttermilk and eggs and mix just until smooth. Do not overbeat. Transfer to the baking pan and smooth evenly. Cover with plastic wrap and refrigerate up to 12 hours. (The cake can also be baked immediately.) 3. Make the topping: In a small bowl, combine the brown sugar, pecans, cinnamon, and nutmeg. Cover and store at room temperature until ready to bake.

4. When ready to bake, sprinkle the top of the cake with the topping.

Preheat the oven if necessary. Bake until the cake springs back when gently pressed in the center with a finger, 35 to 45 mins. Cool on a wire rack. The coffee cake can be served warm or at room temperature.

Makes 9 to 12 servings from Nancy E. Ferguson of Eatons' Ranch of Wolf, WY.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (85) Cooking

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