COTTAGE LIFE RECIPE CONTEST WINNER, 2004

SECOND PRIZE:

Overnight Coffee Cake // Marguerite Prefontaine

Ingredients 

Topping:
1/2 cup packed brown sugar (125 ml)
1/2 cup chopped pecans (125 ml)
1/2 tsp ground allspice (2 ml)
1/2 tsp ground nutmeg (2 ml)
Cake:
2 cups all-purpose flour (500 ml)
1 tspbaking powder (5 ml)
1/2 tsp baking soda (2 ml)
Pinchsalt
1/2 tsp ground allspice (2 ml)
1/2 tsp ground nutmeg (2 ml)
2 eggs 
1 cup buttermilk (250 ml)
2/3 cup oil (150 ml)
1 1/2 cups packed brown sugar (375 ml)
1/2 cup dried blueberries or cranberries (125 ml)
1/4 cup chopped pecans (60 ml)

Instructions:

1. Combine ingredients for the topping and set aside.
2. Combine flour, baking powder, baking soda, salt, allspice, and nutmeg.
3. Beat eggs, buttermilk, oil, and brown sugar in mixing bowl. Add dry ingredients, stirring to blend well. Stir in berries and pecans. Spread evenly in greased 9" x 13" (23 cm x 33 cm) cake pan. Sprinkle topping evenly over batter. Cover tightly with plastic wrap and refrigerate overnight.
4. In the morning, remove plastic wrap from cake and bake at 350°F (180°C) for 45 minutes, or until toothpick inserted in centre comes out clean. Let stand 5 minutes before cutting. Makes about 12 servings.

Cottage Tips:

To make buttermilk, place 2 tbsp (30 ml) white vinegar in cup and fill with milk to the 1 cup (250 ml) measure. Let stand 5 minutes, then stir.