Overnight Coffee Cake

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  • 2/3 shortening
  • 1/2 brown sugar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons powdered milk
  • 1 teaspoon cinnamon
  • 1 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon soda
  • 1/2 teaspoon salt


Cream shortening and sugar. Add eggs and beat until fluffy. Sift together dry ingredients and add alternately with buttermilk. Mix together the following topping for cake: 1/2 cup brown sugar, 1/2 teaspoon nutmeg and 1/2 cup pecans. Refrigerate overnight or bake as usual at 350° 35 to 40 minutes in 9×13-inch pan.
From Made in the USA, 2002 Farm and Dairy Cookbook (still available)

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