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Overnight Coffeecake Recipe

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

Corinne Hoppe
Added: Tuesday, November 8, 2005


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

Mix flour, baking powder, soda, salt and 1 tsp. cinnamon in a bowl and set aside. In another bowl, cream granulated sugar, 1/2 c. brown sugar and butter. Mix in eggs, buttermilk and flour mixture. Fold in apples. Pour into a greased 9x13 pan. For topping: Combine remaining 1/2 c. brown sugar, nuts, 1 tsp. cinnamon and sprinkle over batter. Cover with foil and refrigerate overnight. Uncover and let stand about 30 minutes. Bake at 350 for 45 minutes. Best served warm. Can drizzle with thin powdered sugar frosting before serving.




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