Chase Fireflies

Overnight Coffee Cake

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This is one of my favorite new breakfast recipes. It’s so convenient to have it prepared the night before, so in the morning it’s ready to be put in the oven.

On the subject of recipes, Paul’s cousin Megan has started a new blog about her cooking endeavors, called What Megan’s Making. From the sounds of it, she’s a pretty sweet cook and her recipes are diverse and healthy. You’ll find everything from curry and biscotti to pita bread and Chicken Marsala. I am anxious to try many of her recipes myself. Enjoy!

Anyway, Overnight Coffee Cake directions:

3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
1-1/2 cups confectioners’ sugar
3 tablespoons milk

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; gradually add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. baking dish.

In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.

Yield: 12-15 servings.

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