As the name suggests, this week’s recipe is one to make in advance so it can sit overnight and then be baked in the morning.

Overnight Coffee Cake

⅔ c. margarine
1 c. sugar
½ c. brown sugar
2 eggs, well beaten
2 c. flour
1 tsp. baking powder
½ tsp. salt
1 tsp. soda
2 T. powdered milk
1 tsp. cinnamon
1 c. buttermilk

TOPPING:

½ c. brown sugar
½ c. nuts
½ tsp. cinnamon
¼ tsp. nutmeg

Cream together the first 3 ingredients./ Add the beaten eggs. Stir in the remaining ingredients. Pour into buttered 9×12-inch pan. Prepare topping and sprinkle evenly over batter. Keep in refrigerator overnight. Bake 30 minutes in 350° oven. Serves 12.

Georgia Kiwala

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.