Raspberry Overnight Coffeecake
Source: 1st Traveler's Choice
Old Saw Mill Lodge
Bed and Breakfast Inn
Pescadero, California
Specialty Recipe
Ingredients:
2/3 cup butter or margarine
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1-3/4 cups flour
3/4 cup oatmeal (regular or quick-cooking)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk (or 1 Tablespoon white vinegar plus milk to make 1 cup)
1 cup washed and drained fresh raspberries
Topping:
1/2 cup brown sugar
1/2 cup walnuts or pecans, chopped
1 teaspoon cinnamon
Cream butter and sugars in large bowl with electric mixer at medium speed; add eggs one at a time until thoroughly combined. Mix all dry ingredients in separate bowl; add to creamed mixture, alternating with buttermilk. Gently fold raspberries into batter and spread into a greased 9 x 13-inch pan. Combine topping ingredients and sprinkle over batter. Cover with plastic wrap and refrigerate overnight. Bake for 45 to 50 minutes at 350 degrees.