Thursday, February 16, 2012

Overnight Cinnamon Sugar Coffee Cake

This might be called coffee cake but it's like having dessert for breakfast.  It's kind of like cinnamon roll meets cake.  How can you go wrong with those two?  If you want to cut back on the sugar just serve without the frosting.  It is delicious with or without.  If you're like me and are not awake until you have downed two coffees, this is even better because you put it together the night before and bake in the morning.  Bonus! 

Overnight Cinnamon Sugar Coffee Cake {printable recipe}

Original Source:  Finding Joy In My Kitchen

1/4 C butter, melted
1/4 C applesauce
1 1/4 C sugar
3 eggs
1 tsp. vanilla
1 C milk
2 C all purpose flour
1 C white whole wheat flour
1 tsp. salt
2 tsp. baking powder

3/4 C brown sugar
1 tsp. cinnamon
2 T butter {optional}

3/4 C powdered sugar
1 T hot water
1/2 tsp. vanilla

Begin by combining the 1/4 C butter, 1/4 C applesauce and 1 1/4 C sugar in a large bowl. Stir until well mixed. Next, add the 3 eggs and 1/2 tsp. vanilla and mix well.

In a second bowl, combine the 3 C flour, 1 tsp. salt and 2 tsp. baking powder. Add the dry ingredients to the wet ingredients, alternating with the addition of 1 C milk. Stir until well mixed. Spread half of the batter into a well-greased 9x13 glass baking dish.

In a small bowl, combine the 3/4 C brown sugar and 1 tsp. cinnamon.  If interested, add 2 T melted butter to the mix. I omit the butter here. Sprinkle half of the filling over the batter in the baking dish. Then, carefully pour the remaining batter over the filling. Sprinkle the remaining cinnamon sugar mixture over the top of the cake. Cover and refrigerate overnight.

In the morning, bake the cake, uncovered, at 350 for 30-35 minutes; or until lightly browned and a toothpick comes out clean from the center of the cake.

When you remove the cake from the oven, mix together the 3/4 C powdered sugar, 1 T hot water and 1/2 tsp. vanilla.  Drizzle over the cake as you serve it.


No comments:

Post a Comment