NIGHT BEFORE COFFEE CAKE

By lindab

Ingredients

• 2 CUPS FLOUR
• 1/4 TEASPOON SALT
• 1 TEASPOON BAKING POWDER
• 1 TEASPOON BAKING SODA
• 1/2 CUP WHITE SUGAR
• 1/2 CUP BROWN SUGAR
• 2/3 CUP SHORTENING
• 2 EGGS
• 1 CUP BUTTERMILK
• 1 TEASPOON VANILLA

Details

Servings 6

Preparation

Step 1

COMBINE DRY INGREDIENTS:
FLOUR, SALT, BAKING POWDER, AND BAKING SODA.
CREAM TOGETHER;
WHITE SUGAR, BROWN SUGAR AND SHORTENING.
ADD:
EGGS AND MIX
ADD ALTERNATELY:
DRY INGREDIENTS AND BUTTERMILK TO CREAMED MIXTURE.

POUR INTO GREASED 9Z13 PAN.
TOP WITH MIXTURE OF :
1/2 CUP BROWN SUGAR
1 TEASPOON CINNOMON
1/2 TEASPOON NUTMEG
1/2 CUP CHOPPED NUTS

REFRIGERATE.
NEXT MORNING BAKE AT 350 DEGREES FOR 35 MINUTES,
REMOVE FROM OVEN AND DRIZZLE WITH;
MIXTURE OF POWDERED SUGAR AND MILK WHILE HOT.