Overnight Coffee Cake
Serves: 12
Ingredients
2 cups flour
1 cup sugar
1/2 cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup buttermilk
2/3 cup melted butter
2 large eggs
1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp. ground cinnamon
Directions
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 9x13 baking pan. Combine 1/2 cup brown sugar, pecans and 1 tsp. cinnamon; sprinkle over batter.
Cover and refrigerate 8-12 hours. Uncover and bake at 350 degrees for 30-35 minutes or until wooden toothpick inserted in center comes out clean. Serve warm.
Overnight Coffee Cake may be baked immediately at 350 degrees for 30 minutes. To reheat, cover with aluminum foil and bake at 350 degrees for 5 minutes or until heated through.
11/16/2004