OVERNIGHT COFFE CAKE
By gailg
Overnight Coffee Cake may be baked immediately or put into the refrigerator and baked the next morning.
- 12
Ingredients
- 2 C flour
- 1 C sugar
- 1/2 C firmly packed brown sugar
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 t ground cinnamon
- 1 C buttermilk
- 2/3 C butter, melted
- 2 large eggs
- 1/2 C firmly packed brown sugar
- 1/2 C chopped pecans
- 1 t ground cinnamon
Preparation
Step 1
Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter and eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 13" x 9" pan. Combine 1/2 C brown sugar, pecans, and 1 t cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm.
Note: Cake may be baked immediately at 350 degrees for 30 minutes. To reheat, cover with foil, and bake 350 degrees for 5 minutes or until heated thoroughly.