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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

OVERNIGHT COFFEE CAKE Recipe

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This recipe for OVERNIGHT COFFEE CAKE is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2/3 cup margarine, softened
1 cup sugar
½ cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup sour milk
Directions:
Directions:
Cream margarine, sugar and brown sugar in bowl until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Combine flour, baking powder, soda, cinnamon and salt. Add to creamed mixture alternately with sour milk, mixing well after each addition. Spread batter in greased and floured 9 x 13 baking pan.

TOPPING:

¼ teaspoon nutmeg
½ cup chopped nuts
½ cup packed brown sugar
½ teaspoon cinnamon

Mix nutmeg, nuts, and remaining ½ cup brown sugar and ½ teaspoon cinnamon; sprinkle over batter. Chill for 8 hours to overnight. Bake at 350 degrees for 45 minutes or until coffee cake tests done. May mix 1 cup milk with 1 tablespoon vinegar to sour milk.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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