I don’t know what your plans are for New Year’s Eve. I never used to like planning for the biggest night of the year. There sometimes were disappointments. Sometimes there were grand celebrations. Now that I’m a mommy, I have the best excuses to not want to go out on New Year’s Eve. Like, “I don’t have a sitter.” Or, “Little guy gets scared of the fireworks outside.” Actually, my chihuahuas get very scared.
But you! I know you are living the life I used to lead. You are going to a fabulous party and there will be some bubbly. Champagne. Beer. Beer and champagne. You know, those kinds of parties!!
Or maybe you went to bed at 10 PM after snuggling on the couch with your kids watching one of their movies for the 100th time. You can barely keep one eye open another second, let alone wait to see the ball drop. You drop in bed and dream of this luscious cake you will soon bake!
Then it is ready and you take a bite. SMILE! It’s the new year and you have amazing cake! And make sure there’s some really strong coffee to go with it. I made this cake last Christmas day with my neighbor. We both were in LOVE with this recipe. I made it all December last year. This year I had friends requesting the “Christmas Cake”.
The fun part of this cake is you make the batter the night before. It can stay in the refrigerator for up to 18 hours. You can also bake it immediately after making the batter. I have and it is amazing!! If you are saving for next morning to bake, simply wrap the top of your baking pan with plastic wrap and pop the cake in the fridge until the next day morning. When you take it out of the fridge, remove the plastic wrap before baking.
I have made this in a Bundt and I have made it in a 9 inch spring form, as I did on this one in the photos above. I adjusted the recipe by adding more spices! I added ginger and more cinnamon to the batter and more cinnamon to the topping.
Overnight Cinnamon Pecan Coffee Cake
Yield: Makes 8 to 10 servings
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 3/4 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
1. Prep your 9-inch spring form pan with baking spray (or butter and flour). If you’re using a large Bundt pan, the nuts could be added to the bottom of pan. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13- x 9-inch pan.
3. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.
4. Preheat oven to 350°. Bake coffee cake 35 minutes. Lower the temperature to 325 F and bake about another 20-30 minutes, or until a knife inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.
recipe from: Southern Living December 2009
These last few weeks there have been lots of cakes, breads, cookies, and pies circulating throughout my kitchen and into our mouths. This is a gorgeous Tre Marie pannetone that I am still enjoying. No one else is eating because I have strategically hidden it.
My sweet neighbor Katherine brings us this rum cake every Christmas. She’s a doll. She has a dog named Romeo. She used to live in Rome and is a woman full of incredible stories of her fabulous past.
Yesterday we went by to my mom’s to have some mac and cheese. My daughter took some photos. I’m wearing my gold “pimpadelic” poofy jacket (my friends hubby said I looked pimpadelic wearing it the other day). It was a little chilly! Little guy was probably throwing something over the balcony.
Gorgeous weather in the month of December. Hard to believe it was in the 20’s here two days ago.
Sogni per 2011 : Dreams for 2011
This past summer, life lead me to this food blogging journey. It was a dream of mine for the past five years. I finally took the dive and I am very happy I did. I have encountered some really talented people. Witty and kind. People all over the world. People I now call my friends. I look forward to a new year of reading all of your adventures in life and in the kitchen.
I hope to have a year filled with good health, family, and wonderful friends. This post title is very silly. I try to not take life too seriously. I hope you sometimes laugh when you read my blog. I hope you sometimes drool over the food. I get really giddy when you tell me on twitter or email me that you made my recipe and it was successful. If it wasn’t successful, I break down in tears!
And here is my cheesy smile. My daughter told me to smile. Then she told me to look serious. I couldn’t stop giggling.