Saturday, December 17, 2011

Overnight Coffee Cake


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Today is the official start of my 2011 Christmas Baking.  Things get a little crazy around here when I start my baking.  Last year we probably made 50 dozen cookies.  Cally and I made cookies for our favorite Church family to take to the hospital with them as their son was having surgery last year at this time. The cookies were shared with the hospital staff and the other families staying at the hospital.  We made cookies for the firehouse and they delivered cookie trays with the meal that was fixed and delivered to shut ins in our community and we made cookies for us and to be put on trays for our friends.  So starting today I will be very busy...but you know me I will be in heaven being in my kitchen and baking up a storm!!!

Last night I mixed up this coffee cake for Billy to take to work with him at the tree farm and of course I had to make one for us...yum!!!  And the house already smells wonderful from baking these cakes this morning.  I like this cake because I can make it up the night before, put it in the fridge and then set my oven to come on and be heated up before my alarm goes off.  So I just jump out of bed 45 minutes before Bill has to leave, the oven is already hot so just put the cake in the oven and then go about my business.  This way he got to take a warm cake with him.

I do not know what I did but all my topping went to the bottom of the cake.  It is still good but it does not have a sugary topping now, so I made a topping for it.  I took powder sugar, water and vanilla and made a glaze that I drizzled over the top of the cake then I sprinkled chopped pecans and cinnamon maple sprinkles on top of the glaze.  Oh boy this cake is good, the glaze soaked down into the cake and it is so moist and just the right amount of gooey.  As you can see in one of the pictures I had to test this cake as I was posting this morning and I just might have to have another piece..mmmmm

I am on vacation this week so I will be posting all kinds of my Christmas goodies all week long!

Overnight Coffee Cake

Adapted from

2 C flour
1 C sugar
1/2 C brown sugar
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
1 C sour milk (1 C milk and 1T vinegar)
2/3 C butter, melted
2 eggs

1/2 C brown sugar
1/2 C chopped pecans
1 t cinnamon

1 C powdered sugar
3 T warm water
1 t vanilla
1/4 C chopped pecans
cinnamon maple sprinkles or cinnamon sugar

Combine first 7 ingredients, add sour milk, eggs and melted butter.  Beat at low speed until moistened, then mix at medium speed for 2 minutes.  Pour batter into a greased 9 x 13 pan.

Combine 1/2 C brown sugar, 1/2 C pecans and 1 t cinnamon.  Sprinkle over top of the bake.  Cover cake with foil and put in the fridge overnight (can also bake immediately 350 degrees for 35 min)

Uncover and bake at 350 degrees for 35 minutes.

While cake is still warm mix up the glaze, combine the powdered sugar, water and vanilla.  Drizzle the glaze over the warm cake then sprinkle with pecans and the cinnamon maple sprinkles or cinnamon sugar.