I just discovered this delicious coffee cake while shooting video in Napa. We stayed at a delightful B&B run by Salvestrin Wineries, which by the way, makes some wonderful wines. This delicious coffee cake was served at breakfast. I asked the creator, Anita Bishop, for the recipe and violå–here it is. The beauty of this is you can make it the night BEFORE you bake it. Perfect for Mom on Mother’s Day or any day for that matter.
Sift together all the dry ingredients and set aside. Cream sugars and butter, then add eggs, vanilla and mix til well blended. Add the dry ingredients alternately with the Buttermilk. Mix well. Pour into a greased and floured 9X13 baking pan. In a seperate bowl, mix the topping ingredients, then sprinkle on top of the batter. Cover tightly with plastic wrap and refrigerate overnight.
In the morning, bake, uncovered, at 350 F 25 to 30 minutes. May be served warm or cold.
Ingredients
Batter
- 2/3 cup Butter
- 1/2 cup Brown Sugar
- 3/4 cup granulated Sugar
- 2 eggs, beaten
- 1 tsp. Vanilla
- 2 cups Flour
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 cup Buttermilk
Topping
- 1/2 cup Brown Sugar
- 1/2 tsp. Cinnamon
- 1/2 cup Chopped Pecans
- 1/4 tsp. Nutmeg