Chef Larry Martinʼs Overnight Coffee Cake
2 cups sifted ﬂour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
1/2 cup brown sugar, ﬁrmly packed
1 cup buttermilk
1/2 cup walnuts or pecans, chopped
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Sift together ﬂour, baking powder, baking soda, 1 teaspoon cinnamon and salt in a
medium bowl and set aside. In a large mixing bowl, cream together the butter, sugar
and 1/2 cup brown sugar until light and ﬂuffy. Add eggs, one at a time, beating well after
each addition. Add dry ingredients alternately with buttermilk, again, beating well after
each addition. Spread batter into a greased and ﬂoured 13x9x2 inch baking pan.
Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon and nutmeg and mix well.
Sprinkle over the batter. Refrigerate for 8 hours or overnight. Bake in a 350 degree oven
for 45 minutes or until done. Cut in squares and serve warm.
Recipe is from the book: “Cooking at the Inn with Chef Larry Martin”