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Fall Baking: Overnight Brown Sugar Pecan Coffee Cake
Okay, I live in one of the warmer states, but even I am beginning to feel the fall season approaching and you know what that means? Time to start your mixers...it's fall baking season!
Making some of the old favorites is a given, but I thought I would throw a new recipe your way to try on one of these cool fall nights - Overnight Brown Sugar Pecan Coffee Cake. You mix up the batter in the evening and it sits in your refrigerator overnight and then you pop it in the oven in the morning. All there is left to do is enjoy it piping hot from the oven with a cup of tea or coffee.
If you want to mix up the topping quickly and you haven't chopped up your pecans yet, just place the brown sugar, pecan halves and cinnamon in a small food processor bowl and pulse briefly to blend the topping ingredients and chop the nuts.
Ingredients
Directions
Yield: Makes 9 servings
Nutrition information per serving: 177 calories, 3 g protein, 26 g carbohydrate, 6.7 g fat, .8 g saturated fat, 3.2 g monounsaturated fat, 2.4 g polyunsaturated fat, 27 mg cholesterol, 2 g fiber, 83 mg sodium. Calories from fat: 34 percent. Omega-3 fatty acids = .2 gram, Omega-6 fatty acids = 2 grams.
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Making some of the old favorites is a given, but I thought I would throw a new recipe your way to try on one of these cool fall nights - Overnight Brown Sugar Pecan Coffee Cake. You mix up the batter in the evening and it sits in your refrigerator overnight and then you pop it in the oven in the morning. All there is left to do is enjoy it piping hot from the oven with a cup of tea or coffee.
Overnight Brown Sugar Pecan Coffee Cake
Photo: Elaine Magee
If you want to mix up the topping quickly and you haven't chopped up your pecans yet, just place the brown sugar, pecan halves and cinnamon in a small food processor bowl and pulse briefly to blend the topping ingredients and chop the nuts.
Ingredients
6 tablespoons light margarine (with plant sterols added if possible)
1/3 cup granulated sugar
1 large egg, higher omega-3 if available
1/2 cup fat free or reduced fat sour cream
1/2 cup whole-wheat flour
1/2 cup unbleached white flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg (you can use 1/4 teaspoon if desired)
1/4 teaspoon salt
Topping:
1/4 cup dark brown sugar, packed
1/3 cup chopped pecans or walnut
1/2 teaspoon ground cinnamon
Directions
- Coat an 8x 8-inch baking dish with canola cooking spray. In large mixing bowl, beat margarine and sugar together on medium speed until nice and creamy. Add in the egg and sour cream, beating well after each addition.
- In another bowl, combine the flours, baking soda, nutmeg and salt with whisk or fork. Add flour mixture to the margarine mixture, beating on low just until blended. Pour into prepared baking dish.
- In small bowl, combine brown sugar, chopped pecans and cinnamon and sprinkle mixture evenly over coffee cake batter. Cover baking dish and refrigerate overnight.
- Remove dish from refrigerator 30 minutes before baking and preheat oven to 350 degrees. Bake coffee cake for about 30 minutes or until toothpick inserted near the center comes out clean. Cut coffee cake into 9 squares and enjoy with a cup of tea or coffee!
Yield: Makes 9 servings
Nutrition information per serving: 177 calories, 3 g protein, 26 g carbohydrate, 6.7 g fat, .8 g saturated fat, 3.2 g monounsaturated fat, 2.4 g polyunsaturated fat, 27 mg cholesterol, 2 g fiber, 83 mg sodium. Calories from fat: 34 percent. Omega-3 fatty acids = .2 gram, Omega-6 fatty acids = 2 grams.
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