| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 3/4 | c | Margarine, softened |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Sour cream |
| 2 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | t | Nutmeg |
| 3/4 | c | Light brown sugar |
| 1/2 | c | Chopped pecans |
| 1 | t | Cinnamon |
INSTRUCTIONS
From: kpauley@freenet.columbus.oh.us (Kathy Pauley) Date: 19 Aug 1995 15:16:29 -0400 Someone requested an overnight coffee cake recipe last week and here is a recipe for one I use all the time. It tastes great and is quick and easy. Cream margarine and sugar until light and fluffy. Add eggs and sour cream; mix well. Combine flour, baking powder, soda, salt and nutmeg; add to batter and mix well. Pour batter into greased and floured 13x9x2 inch baking pan. Combine brown sugar, pecans and cinnamon; mix well. Sprinkle one half of this mixture over cake batter; swirl mixture through batter. Top remaining 1/2 mixture evenly over cake batter. Cover and chill overnight. Uncover and bake in preheated 350 degree oven for 35-45 minutes or until cakes tests done with toothpick. REC.FOOD.RECIPES ARCHIVES /CAKES REFRIGERATE OVERNIGHT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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