Overnight Coffee Cake

This isn’t my usual recipe for the classic Overnight Coffeecake.  My old standby uses buttermilk instead of the sour cream in this one from "Better Homes & Gardens Hometown Favorites", but it occurred to me that having a reliable recipe that used sour cream when I had it instead of buttermilk on hand would be an advantage.   This is a good recipe to use with one of those new scraping beaters for your electric mixer.  I did stir in the flour mixture by hand; it made a stiff batter.  I am giving a half recipe for small families too; that’s what I made.  I use a small 8” square pan or a round layer pan for ½ of a 13 x 9” pan.  The baking time was the about the same, you may want to check 5 minutes sooner.

We enjoyed this on Sunday morning with coffee, scrambled eggs and bacon for brunch.   It was wonderful to simply preheat the oven, take this from the refrigerator and have it baked, warm and ready by the time the rest of brunch was prepared. That's why it's a classic.
                 

                          Overnight Coffee Cake

 

8” Square Pan	13” x 9” Pan
1         Cups  All-purpose Flour -- (4 ½  ounces)	2        Cups  All-purpose Flour -- (9 ounces)
1         Teaspoons  Baking Powder	2        Teaspoons  Baking Powder
¼        Teaspoon  Ground Nutmeg	½       Teaspoon  Ground Nutmeg
¼        Teaspoon  Baking Soda	½       Teaspoon  Baking Soda
¼        Teaspoon  Salt	½       Teaspoon  Salt
3/8     Cup  Butter -- softened	¾       Cup  Butter -- softened
½        Cup  Sugar -- (3 ½  ounces)	1        Cup  Sugar -- (7 ounces)
1         Large  Egg	2        Large  Eggs
4         Ounces  Sour Cream**	8        Ounces  Sour Cream**
3/8     Cup  Brown Sugar -- packed (3 ounces)	¾       Cup  Brown Sugar -- packed (6 ounces)
¼        Cup  Nuts -- chopped (1 ounce)	½       Cup  Nuts -- chopped (2 ounces)
½        Teaspoon  Cinnamon	1        Teaspoon  Cinnamon

Grease and flour a baking pan; set aside.  In medium bowl, combine the flour, baking powder, nutmeg, baking soda and salt; set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar, beat well.  Add eggs and sour cream; beat until combined.  Add flour mixture; beat on low speed just until combined (or stir in by hand).  Spread batter into prepared pan.  Stir together brown sugar, nuts and cinnamon; sprinkle over batter.  Cover; chill overnight. 

Bake at 350° for 30-35 minutes or until a wooden toothpick inserted near the center comes out clean.  Serve warm.

**Do not use low fat sour cream.       *3/8 cup is 6 tablespoons or 1/4 cup plus 2 tablespoons.

12 Servings      "One 13 X 9" Pan"

2011 Cost:  $3.27 or 28¢ per serving  (Priced using pecans and the large recipe)

Per Serving: 360 Calories; 20g Fat (48.0% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 366mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.