Overnight coffee cake
Not cake with coffee in it; but, rather, cake that goes with coffee… or tea, Coke, water…
One of the bonuses of this recipe is that you mix the batter the night before baking - so you can produce a gorgeous snack without all the dishes. Easy!
(Measurements first in American; then English)
¾ cup (6 oz.) softened butter
1 cup( 200 grams) granulated or caster sugar
2 large eggs
1 cup (250g) plain yogurt or sour cream
2 cups (350g) plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon nutmeg
For the topping:
(Or something else - see directions)
Butter a baking pan - we have a trusty 13” by 9” by 2” pan we use, but anything close will do.
Cream sugar and butter for two to three minutes (it should be light and fluffy).
Add the eggs and yogurt (or sour cream) and mix thoroughly.
Combine flour, baking powder, baking soda, salt and nutmeg; then add to the batter and mix well. Pour into the pan and smooth out the batter.
Topping: I have put on various toppings through the years. Our current favourite is a combination of sugar, cinnamon, chocolate chips and walnuts, in whatever proportion seems good to you and together equalling about 1 ¾ to 2 cups total. It is all very much according to taste. We've also enjoyed making it with brown sugar, nuts, a touch of cinnamon and blueberries or raspberries. Use your imagination - be creative (or pedantic)! Some day I’m going to try to just bake it and frost it later.
Whatever topping you come up with, Sprinkle it evenly over the batter. Cover tightly and chill overnight. Next day, uncover and bake at 350 degrees for about 30 to 35 minutes or until the cake tests done. When cool, it can be dusted with icing sugar.
Hope you enjoy it!