I love Instagram…. love in the obsessive kind of way.
I’m constantly uploading pictures. I could live without Facebook or Twitter, but Instagram is a different story.
I used to get on Facebook just to look at pictures people would post. And I can hardly motivate myself to post a Twitter status. But Instagram is just pictures, which is why I love it. Plus, the filters are really cool.
Also, it makes my life look cooler than it actually probably is. For example, I just posted a picture of the lake recently like I’m there every day… when, really, I was only there for a couple of days. But hey, whateva.
I’m constantly posting pictures of food while I’m making it, so if you want to see what I’m baking before I post the recipe (like this one…lots of coffee cake pics on my Instagram), check it out on my Instagram. My username is, you’ll never guess, whatkatiesbaking. Check it out!
Do you like Instagram?
Overnight Fluffy and Moist Coffee Cake
From: All Recipes
I’m sure you could make this without refrigerating overnight.
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sour cream
- 3/4 cup packed brown sugar
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon ground cinnamon
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons milk
- In a large mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a foiled and greased 13-in. x 9-in. x 2-in. baking dish.
- In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.