Friday, March 18, 2011

Overnight Coffee Cake for Two

I came across this coffee cake recipe in a magazine a few months ago.  I'm always looking for way to make my life simple in the mornings because, let's face it, who wants to get up in the morning and stand around and mix up anything more complicated than Aunt Jemima's pancake mix?  Not me.  I like recipes that I can do the night before (I'm currently trying to find time to make King Arthur Flour's cinnamon rolls that you freeze and can bake straight from frozen!).  So this coffee cake was right up my street!  The best part about this?  You can even freeze this coffee cake for up to 1 month and can bake straight out of the freezer!  How about that for simple?  This coffee cake is quick and simple to make and will taste like you woke up at 6 a.m. to bake (of course, you can do that too if you want).

One quick this you need to know about this recipe - it does require a 6 inch cake pan.  You can probably find this somewhere like Michael's and I know you can find it online somewhere.

Overnight Coffee Cake for Two
(from The Best of America's Test Kitchen - 2011 {magazine})

1 Tbsp. Light Brown Sugar (Market Pantry)
1 Tbsp. Sugar
1 Tbsp. All Purpose Flour (KAF)
1 Tbsp. Butter
1/4 tsp. Cinnamon
2 Tbsp. chopped walnuts, pecans, or almonds (optional - the nutrition does not include any nuts!)

2/3 c. All Purpose Flour (KAF)
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/8 tsp. Cinnamon
1/4 c. Sour Cream (Daisy Light Sour Cream)
1 Egg
3 Tbsp. Light Brown Sugar (Market Pantry)
2 Tbsp. Butter, melted
1 Tbsp. Sugar

1-Using your fingers, combine all ingredients for the streusel in a bowl until the mixture resembles coarse meal and set aside.
2-Grease 6-inch round cake pan.
3-Whisk flour, baking powder, baking soda, and cinnamon in a medium bowl.
4-Whisk the sour cream, egg, brown sugar, melted butter, and sugar together in another bowl until smooth.
5-Gently fold the sour cream mixture into the flour mix with a spatula until well combined.
6-Pour batter into your prepared 6-inch cake pan.
7-Sprinkle streusel over the top of the cake.
8-Wrap the pan with plastic wrap and refrigerate overnight or freeze for up to 1 month.
9-When ready to bake, preheat the oven to 350.  (Note:  If you want to get up at 6 a.m. and bake this the same day, skip step 8 and bake for 25 to 30 minutes.)
10-Unwrap the cake and bake for 30 to 35 minutes or until a toothpick/cake tester is inserted and comes out cleans.  (Baking from frozen?  Don't thaw and bake for 40 to 45 minutes.)

Calories - 261 per serving (4 servings)

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