| 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 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 3/4 |
c |
Light brown sugar |
| 1/2 |
c |
Chopped pecans |
| 1 |
ts |
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.
A Message from our Provider:
“Do you want to know the master planner? God!”