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Overnight Coffee Cake


3/4 cup margarine, softened
1 cup sugar
2 eggs
8 oz. sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup brown sugar
1/2 cup chopped nuts
1 teaspoon cinnamon

Cream together margarine and sugar until light and fluffy. Add eggs and sour cream, mixing well. Combine flour, baking soda, baking powder, salt and nutmeg. Fold dry ingredients into batter and mix well. Pour into greased and floured 9x13-inch baking pan. Combine brown sugar, walnuts and cinnamon. Sprinkle over batter. Cover and refrigerate overnight. Bake, uncovered, at 350 for 35-40 minutes or until cake tests done.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.