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Sleep-Over Coffee Cake
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Cake: |
| 2 cups flour |
| 1 cup sugar |
| 1 cup buttermilk |
| 2/3 cup butter, softened |
| 1/2 cup brown sugar |
| 2 large eggs |
| 2 T dry milk powder |
| 2 T cinnamon |
| 1 t baking soda |
| 1 t baking powder |
| 1/2 t salt |
| Topping: |
| 1/2 cup brown sugar |
| 1/2 cup walnuts, chopped |
| 1/2 t ground nutmeg |
| 1/4 cup butter, melted |
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Grease and flour a 9X13 inch baking pan. In a large bowl of an electric mixer, combine all cake ingredients. Mix at low speed until well-blended, about 4 minutes. Place in prepared pan. Mix dry topping ingredients together and sprinkle evenly over the batter. Refrigerate overnight. The next morning, drizzle with melted butter. Place in an oven preheated to 350 degrees and bake for 30 minutes, until top is a rich golden brown. Cool for 15 minutes and serve warm. |