Category Archives: house+food

Overnight Cinnamon Coffee Cake (and a Snow Day pro-tip) (#4)

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In Philly, there are many traditions to elicit a Snow Day from the snow gods: turn pajamas inside-out, freeze socks, brush one’s teeth with the opposite hand, sleep with a silver spoon under one’s pillow, who knows. (And yes, one always capitalizes “Snow Day.”)  This week, I came upon a recipe that is sure to help a Snow Day along.

Overnight Cinnamon Coffee Cake (and a Snow Day pro-tip)
Prep time:
Cook time:
Total time:
Ingredients
  • 2 cups of gluten free flour mix
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/3 cup butter
  • 1/3 cup applesauce
  • 1/2-1 cup maple syrup or sugar
  • 2 eggs
  • 1 cup buttermilk, sour cream, or plain yogurt
  • Topping:
  • ½ cup sugar
  • 2 tsp cinnamon
  • Icing:
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup confectioners’ sugar
  • 1-3 tablespoons milk
Instructions
  1. Combine the ingredients for toppings and set aside
  2. Grease and flour a 9X13 pan
  3. Mix flour, baking powder, baking soda, cinnamon and salt.
  4. Cream butter, sweetener, and applesauce together, then add eggs.
  5. Add dry ingredients to butter mixture alternately with buttermilk, beat well after each addition.
  6. Spread batter into pan and sprinkle topping mixture over the top.
  7. Cover and refrigerate overnight
  8. Put cake into a cold over, heat the oven to 350 and bake for 50-60 minutes
  9. If you don’t get a Snow Day out of the recipe, sweeten the deal by making a quick icing. I like to cream all of the ingredients except the powdered sugar and then add milk until it’s the consistency I want.
  10. Bottom line: whether it’s a Snow Day or lazy Sunday just got nicer thanks to this coffee cake that can be popped in the over first thing with no morning hands-on time required (unless you add the icing).

 

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made with pecans on top, but I personally suggest skipping the nuts