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Prep Time:
25 minutes + overnight chilling

Cook Time:
75 minutes

Servings:
16 slices

Prep Time:
25 minutes + overnight chilling

Cook Time:
75 minutes

Servings:
16 slices

Overnight Coffee Cake

INGREDIENTS

Overnight Coffee Cake

  • Filling
  • 1 C. (250 mL) chopped pecans, toasted
  • 1/2 C. (125 mL) brown sugar
  • 2 tsp. (10 mL) ground Saigon cinnamon
  • Cake
  • 1 C. (250 mL) Crisco® All-Vegetable Shortening
  • 1 C. (250 mL) brown sugar
  • 3 eggs
  • 2 C. (500 mL) low-fat sour cream or plain yogurt
  • 1 tsp. (5 mL) vanilla
  • 3 C. (750 mL) all-purpose flour
  • 11/2 tsp. (7 mL) baking powder
  • 11/2 tsp. (7 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 C. (250 mL) chocolate chips, divided

DIRECTIONS

  1. Filling: Combine pecans, brown sugar blend, and Ground Saigon Cinnamon. Reserve.
  2. Grease a 10” (4 L) tube pan.
  3. Cake: Beat shortening and brown sugar blend until light and fluffy. Add eggs, one at a time, beating well after every addition. Beat in sour cream and vanilla. Add next 4 ingredients and mix until combined. Stir in 1/2 C. (125 mL) chocolate chips. Batter will be thick. Spread half the batter into prepared pan. Sprinkle half the filling mixture over batter. Sprinkle remaining 1/2 C. (125 mL) of chocolate chips over filling. Spread remaining batter over chocolate chips and sprinkle with remaining filling. Cover and refrigerate for 6 to 24 hours.
  4. Preheat oven to 350ºF (180ºC). Uncover coffee cake and bake for 65 to 75 minutes or until a toothpick inserted in centre of cake comes out clean. Serve warm or at room temperature.