Preparing dry ingredients ahead of time
Have found a wonderful recipe for an apple coffee cake and I'm wondering if I can pre-mix the flour, baking soda, baking powder and salt ahead of time and put in separate baggies or in jars. When I need the cake I could just cream the butter,eggs and sugar and add the pre-mixed dry ingredients and sour sour cream.. I also intend to mix the topping ahead with the nuts, cinnamon, brown and white sugar.
I haven't done it in years, but I used to mix big batches of the dry ingredients and keep the mix on hand so it was always ready for pancakes, waffles, biscuits...I am sure many cookbooks give the proportions for this but I'd be glad to dig up my old "master mix" recipe if anyone is interested.
I do this all the time. Especially if I want to make something for breakfast or brunch (muffins, etc.) I mix the dry ingredients in one bowl, then combine the other ingredients in another bowl (I have even beaten together the liquid/butter/egg mixture and kept it covered and refrigerated overnight). Then briefly beat the liquid stuff again in the a.m. before throwing the whole mess together and baking. It saves on measuring and cleanup in the morning, when I can't face such chores, but still allows me to serve a warm freshly baked thingy.
No reason why you couldn't do the dry ingredients in baggies, then add the liquid mixture at a later time.