Overnight Crunch Coffee Cake
|Pastry flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Margarine||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Lightly grease and flour 2 loaf pans or a 9x13 inch pan.
Sift together flour, powder, baking soda, cinnamon and salt.
Cream butter, add sugars gradually and cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add sifted ingredients alternately with buttermilk to creamed mixture in 3 parts, beginning and ending with flour.
Stir only until well mixed.
Spread batter in prepared pans.
Spread batter to edges and corners of pan so it is slightly higher there than in the centre.
Topping: Combine ingredients; mix well.
Sprinkle over batter.
Refrigerate at least 8 hours, or overnight.
Bake at 350Â° F for 45 minutes or until done.
Serving size: Complete recipe
Calories 3721 Calories from Fat 1537
% Daily Value*
Total Fat 170 g262%
Saturated Fat 30.4 g152%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 3167.9 mg132%
Total Carbohydrates 506 g168.7%
Dietary Fiber 29.8 g119.3%
Sugars 303.6 g
Protein 68 g136.6%
Vitamin A 113.4% Vitamin C 0.46%
Calcium 71.2% Iron 14.8%
*Based on a 2000 Calorie diet