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).
Enjoy!!
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