Wednesday, November 11, 2009

Much-Requested Coffee Cake Recipe

You've asked for it, you got it! Here's the recipe for the wonderful coffee cake we often serve at the Inn on the Creek and at the Queen Anne B&B and Spa. This is a sure-fire winner and comes out great every time. Give it a try and let us know what you think!

Overnight Coffeecake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2/3 cup butter or margarine, softened
2 eggs
1 cup buttermilk (or sour milk)
1 cup apples, peeled, cored and chopped
1/2 cup chopped black walnuts or pecans

Mix flour, baking powder, soda, salt and 1 teaspoon cinnamon in a bowl and set aside. In another bowl, cream granulated sugar, 1/2 cup brown sugar, and butter. Mix in eggs, buttermilk, and flour mixture. Fold in apples. Pour into a 9x13" greased baking pan. For topping, combine remaining 1/2 cup brown sugar, walnuts, and 1 teaspoon cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning. Uncover and let stand about 30 minutes. Bake 45 minutes in a 350-degree oven. It's best served warm. Try drizzling coffeecake with a thin powdered sugar frosting before serving. (For this I use about 1.5 cups powdered sugar and 1/3 cup of milk stirred together).


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