"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Overnight Coffeecake Recipe

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This recipe for Overnight Coffeecake, by , is from Cooking Green, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bev Ruether


2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 cup granulated sugar
1 cup brown sugar
2/3 cup butter or margarine, softened
2 eggs
1 cup buttermilk (or sour milk)
1 cup apples, peeled, cored, chopped
1/2 cup chopped black walnuts or pecans

Mix flour, baking powder, soda, salt, and 1 teaspoon cinnamon in a bowl and set aside. In another bowl, cream granulated sugar, 1/2 cup brown sugar, and butter. Mix in eggs, buttermilk, and flour mixture. Fold in apples. Pour into a 9" X 13" greased baking pan. For topping, combine remaining 1/2 brown sugar, walnuts, and 1 teaspoon cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning. Uncover and let stand about 30 minutes. Bake 45 minutes in a 350 degree oven. It's best served warm. Try drizzling coffecake with a thin powered sugar frosting before serving.




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