Title: Overnight Cinnamon Coffee Cake
Categories: None
Yield: 1 Servings

3/4 c Butter or margarine;
-softened
1 c Sugar
2 Eggs
1 c Cultured sour cream
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 ts Ground nutmeg
3/4 c Firmly packed brown sugar
1/2 c Chopped walnuts; (optional)
1 ts Ground cinnamon

In large mixing bowl, cream together butter and sugar until light and
fluffy. Add eggs, one at a time, beating after each addition. Beat in sour
cream. Sift together flour, baking powder, soda, salt, and nutmeg. Add to
mixtue and beat well. Pour into a greased and floured 9 x 13 inch pan.
Combine brown sugar, walnuts and cinnamon and mix well. Sprinkle over
batter. Cover and chill overnight. Uncover and bake in pre-heated 350 oven
for 35 to 40 minutes. Great for a brunch.

Posted to JEWISH-FOOD digest by Jerome & Jean Emer on
Oct 06, 1998, converted by MM_Buster v2.0l.