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 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.