In Philly, there are many traditions to elicit a Snow Day from the snow gods: turn pajamas inside-out, freeze socks, brush one’s teeth with the opposite hand, sleep with a silver spoon under one’s pillow, who knows. (And yes, one always capitalizes “Snow Day.”) This week, I came upon a recipe that is sure to help a Snow Day along.
Overnight Cinnamon Coffee Cake (and a Snow Day pro-tip)
- 2 cups of gluten free flour mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/3 cup butter
- 1/3 cup applesauce
- 1/2-1 cup maple syrup or sugar
- 2 eggs
- 1 cup buttermilk, sour cream, or plain yogurt
- ½ cup sugar
- 2 tsp cinnamon
- 2 ounces cream cheese
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar
- 1-3 tablespoons milk
- Combine the ingredients for toppings and set aside
- Grease and flour a 9X13 pan
- Mix flour, baking powder, baking soda, cinnamon and salt.
- Cream butter, sweetener, and applesauce together, then add eggs.
- Add dry ingredients to butter mixture alternately with buttermilk, beat well after each addition.
- Spread batter into pan and sprinkle topping mixture over the top.
- Cover and refrigerate overnight
- Put cake into a cold over, heat the oven to 350 and bake for 50-60 minutes
- If you don’t get a Snow Day out of the recipe, sweeten the deal by making a quick icing. I like to cream all of the ingredients except the powdered sugar and then add milk until it’s the consistency I want.
- Bottom line: whether it’s a Snow Day or lazy Sunday just got nicer thanks to this coffee cake that can be popped in the over first thing with no morning hands-on time required (unless you add the icing).
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