Overnight Coffee Cake

I made this coffee cake a couple weeks back and was asked for the recipe.  I figure it is a good practice to publish the recipes I share – in case anyone else is interested.

This coffee cake is a Christmas morning staple at the Dickerson house. Very yummy with milk or coffee.  My English guest remarked that it was so cool that Americans would make cake for breakfast. 

Overnight Coffee Cake
Recipe from Barb Husby from the Beautiful Saviour Lutheran Church (Lee’s Summit, Missouri) Cookbook

Cream:
3/4 c. butter (6 US oz or 170g)
1 c. sugar
2 eggs
1/2 c. brown sugar

Add:
2 c. sifted flour
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1 tsp cinnamon
1 c. sour cream
1 c. nuts (optional)

Grease 9x13inch pan. Pour in batter. Sprinkle with 1/3 c. brown sugar and 1 tsp. cinnamon mixed together.
Refrigerate overnight covered.
Bake @350 for 35-40 min uncovered.
Serve warm if you can:-)

Bonus: I found a handy butter converter online. (handy for converting recipes if your butter does not come with markings on the wrapper)

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