Overnight Cofeecake

Overnight Cofeecake

Westphalia, Iowa, is a German colony on the National Register of Historic Places, and many times we serve dinner to tour groups. For dessert, I decided we must have something Germanish, so I used my old never-fail recipe for Apfelkuchen. It is an overnight coffeecake that also can be served at breakfast.

Recipe

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 2/3 cup butter or margarine, softened
• 2 eggs
• 1 cup buttermilk (or sour milk)
• 1 cup apples, peeled, cored, and chopped
• 1/2 cup chopped black walnuts or pecans

Mix flour, baking powder, soda, salt, and 1 teaspoon cinnamon in a bowl and set aside. In another bowl, cream granulated sugar, 1/2 cup brown sugar, and butter. Mix in eggs, buttermilk, and flour mixture. Fold in apples. Pour into a 9-by-13-inch greased baking pan. For topping, combine remaining 1/2 cup brown sugar, walnuts, and 1 teaspoon cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning. Uncover and let stand about 30 minutes. Bake 45 minutes in a 350-degree oven. It’s best served warm. Try drizzling coffeecake with a thin powdered sugar frosting before serving.

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