I’m not going to mention those holidays that happen at the end of the year. It’s way too early, and I just can’t say their names yet. It’s a matter of principle. But you know which ones I’m talking about. The ones that involve lots of food, shopping, and the occasional dysfunctional family member.
They’re coming people. You need to be ready for them.
And by that I don’t mean the dysfunctional family members. Although they’re coming too. They kind of go hand-in-hand with the holidays. But that’s a whole other matter that requires hours of mental preparation. Or medication. Or a sudden November trip to a dude ranch…
To cushion the blow, I have a handful of go-to make ahead recipes that really help me during the holidays. My biggest challenge is that holiday morning when it feels like I just went to bed only to be rallied by two eager kids who are ready to tear into what arrived over night. I love the excitement of it all. But I’ve learned that if I’m not prepared with something for breakfast, we won’t be eating until lunch. And then that screws up my dinner plans because I don’t want to spend the whole day in the kitchen.
Over the next few months, I’m going to be dropping in my favorite make-ahead breakfast/brunch helpers and hopefully they will help you. I’m starting with the a behind-the-scenes super hero that will turn you into Wonder Woman or Superman at your next breakfast or brunch. But don’t let a special event keep you from jumping on this one. My kids and their sleep-over friends have enjoyed waking up to the aroma of fresh baked coffee cake quite often this summer. That does something to you. It warms your soul, and you just can’t have enough of that at any time of year.
Over-Night Coffee Cake
Recipe from what else? Simply Classic:A New Collection of Recipes to Celebrate the Northwest
For the cake:
2 cups flour
1 cup sugar
1 cup buttermilk
2/3 cup (11 tablespoons) unsalted butter
1/2 cup brown sugar
2 large eggs
2 tablespoons dry milk powder
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
For the topping:
1/2 cup brown sugar
1/2 cup walnuts or pecans, chopped
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
Sitting time: overnight.
Grease and flour a 9×13-inch baking pan.
In large bowl of an electric mixer, combine all cake ingredients. Mix at low speed until well-blended, about 4 minutes. Place in prepared pan.
Mix dry topping ingredients together and sprinkle evenly over the batter. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F and drizzle batter with melted butter. Place in preheated oven and bake for 30 minutes, until top is a rich golden brown. Cool for 15 minutes and serve warm.