Overnight Coffee Cake (and a Stained Recipe Card)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, bread, cake
Cuisine: American
Serves: 12 servings
Ingredients
  • For the cake:
  • ⅔ C shortening
  • 1 C sugar
  • ½ C brown sugar
  • 2 eggs
  • 2 C flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1 C buttermilk (see notes)
  • For the topping:
  • ½ C brown sugar
  • ½ C chopped pecans or walnuts (optional)
  • ½ t cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
  2. Cream the shortening, sugar, and brown sugar.
  3. Add 2 eggs, flour, baking soda, baking powder, and 1 teaspoon cinnamon. Mix until combined.
  4. Add the buttermilk. Mix until combined.
  5. Pour batter into the 9 x 13 pan. Mix the topping ingredients together and sprinkle over the top.
  6. Bake for 30-40 minutes, or until inserted toothpick comes out clean.
Notes
To make buttermilk, add 2 teaspoons of white vinegar to milk and let sit for about five minutes. The milk with thicken, just like buttermilk.
If using the cake at a later time, refrigerate before baking. I also sometimes make this ahead and freeze before baking. Allow the cake to defrost in the refrigerator before baking.
Some members of our family love this cake served with a pat of butter on top. Yum!
Recipe by The Gingham Apron at https://www.theginghamapron.com/overnight-coffee-cake-and-a-stained-recipe-card/