Overnight Almond Coffee Cake
By Yankee Magazine|Apr 21 2002|
Yield
Serves 12
Ingredients
3/4 cup softened butter or margarine
1 cup sugar
2 eggs
1 cup low-fat sour cream
1 teaspoon almond extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 cup packed brown sugar
1/2 cup almonds, chopped
1 teaspoon cinnamon
Instructions
Grease a 9×13-inch baking pan and lightly dust with flour. Cream butter and sugar. Add eggs, sour cream, and almond extract, mixing well. Combine flour, baking soda, baking powder, salt, and nutmeg. Add to wet ingredients, mixing well. Spread into baking pan. Mix brown sugar, almonds, and cinnamon and sprinkle evenly over batter. Cover and chill overnight.
In the morning: Bake uncovered at 350 degrees F for 35 to 40 minutes. Cool slightly. Cut into squares and serve.
THis recipe is SO easy to do. Prepare it the night before and early the next morning pop it in the oven, put on the coffee and, WOW, what a great breakfast. I live in a retirement community and bake it to have by our “always on” coffee pot. Everyone loves it.