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Overnight Honey Coffee Cake
From the Pinecreek Collection

A great light tasting cake that is perfect for coffee breaks.

It's best to assemble this cake a day ahead, refrigerate, then bake it the following day. That way the topping gets a chance to sink into the batter, and is less likely to crumble off when the cake is cut.





Ingredients

  • • 2 cups all purpose flour (280 grams)
  • • 1 tsp baking powder
  • • 1 1/4 tsp baking soda
  • • 1/2 tsp salt
  • • 1 tsp ground cinnamon
  • • 3/4 cup buttermilk
  • • 1/2 cup soft butter
  • • 2 large eggs
  • • 1 1/4 cups Pinecreek honey
  • • butter and flour for pan preparation


  • • 1/2 cup packed yellow sugar
  • • 1/2 cup chopped pecans
  • • 1 tsp ground cinnamon


Directions

In a medium bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In another larger bowl, add the buttermilk, soft butter and eggs.
Blend using and electric beater.
With the beater running at moderate speed, add the honey in a continuous stream until completely blended.

Fold in the flour mixture one third at a time until just blended and no traces of flour remain.

Pour batter into a buttered and floured 13 x 9 x 2 baking pan.
Combine topping ingredients and sprinkle over batter.

Cover and refrigerate overnight.
Uncover the next day and bake in a 325F oven for 45-50 minutes or until a toothpick comes out clean from the middle of the cake.
Serve warm or at room temperature.