Here I am to share with you my second participation in Group A of The Secret Recipe Club, the monthly event in which two food bloggers are paired in secret, and pick a recipe to cook and blog about exactly at the same time of Reveal Day. I’d been a member for over 4 years with Group D, and loved every minute of it! This month’s assignment was the blog Bcmom’s Kitchen, hosted by Anna. I love the quote she’s got on the front page to describe her kitchen:
Where towels are for drying, and the white spoons don’t go in the tomato sauce!
Clearly, we have a lot in common, as I can be very protective of my kitchen towels. Just ask Phil… Come to think of it, I don’t own any white spoons, but if I did, they would never be allowed near a tomato, a beet, or a raspberry. Apart from keeping her kitchen pristine, Anna is a busy bee, and focuses on recipes that are easy to bring to the table and also delicious. Pretty much the way I cook most of the time. I bookmarked A LOT of recipes from her site, including her Slow Cooker Mac and Cheese, her Apple Bread with Pecans and Dried Cranberries (wow!), her Rum Raisin Ice Cream (I absolutely must make this when the weather is right), her Snickerdoodle Bars (because anything Snickerdoodle makes my heart miss a beat), and her Crockpot Beef Carnitas Tacos (if you did not guess yet, the Bewitching Kitchen recently welcomed a slow cooker). But, in the end I could not stop thinking about her Overnight Coffee Cake, perfect for making departmental colleagues happy!
And now that the Reveal Day took place, can you believe that Anna got my blog? So we pretty much exchanged sites this month! She picked a favorite recipe of mine, and composed a wonderful write up! Check it out here… Thank YOU, Anna!
OVERNIGHT COFFEE CAKE
(from Bcmom’s Kitchen)
2/3 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 cup buttermilk
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 bananas, sliced
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well. Stir in buttermilk. Mix flour, baking powder, baking soda, cinnamon and salt. Stir into butter/sugar mixture and mix well.
Spread batter into greased 13×9″ pan. Mix all ingredients for topping and reserve. Spread the slices of bananas over the batter, and sprinkle the topping all over the surface. Refrigerate overnight or for at least 8 hours.
Bake at 350° for 45-50 minutes, until a toothpick inserted near the middle comes out clean.
to print the recipe, click here
Here is what Anna had to say about the cake:
I’ve been making this coffee cake for a long time. It’s so convenient – mix it up the day or night before, refrigerate it overnight, and bake it in the morning. Warm fresh-baked coffee cake for breakfast or brunch. What could be better than that?
Well, I sign below. And of course, her improvement to the basic by adding bananas on top was a strike of genius… As usual, this type of goodie is not easy to take a picture, but trust me, the taste is out of this world delicious! The bananas pretty much melt on top, forming a gooey entity with the sugar, but then the nuts add that pleasant crunch and next thing you know, the universe is smiling at you… What better way to start the day?
This cake is a perfect complement to a cup of coffee or tea, either one will do. Our colleagues seemed to love it, as only crumbs were left over the platter when I went back to the mail room around 10am that morning. It always gives me a wonderful feeling when that happens… a sort of “sweet mission accomplished.”
Anna, I loved to “meet” you through SRC this month, and hope you had a lot of fun stalking your assigned blog too. For those interested in what my fellow secreters cooked up, please click on the blue frog at the end of this post, and have a blast!
The corner piece with the extra crunch on the sides… irresistible!
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