OVERNIGHT COFFE CAKE

By gailg

Overnight Coffee Cake may be baked immediately or put into the refrigerator and baked the next morning.

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

Details

Servings 12

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.