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Overnight Coffee Cake

RG

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 2/3 cup butter or margarine, melted
  • 2 large eggs
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon

Instructions

  1. Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter and eggs. Beat at low speed of electric mixer until moistened; beat at medium speed for 3 minutes. Spoon batter into a greased and floured 13 x 9-inch pan.
  2. Combine brown sugar, pecans and cinnamon; sprinkle over batter.
  3. Cover and refrigerate for 8 to 12 hours.
  4. Uncover and bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
  5. Serve warm.

Overnight Coffee Cake may be baked immediately at 350 degrees F for 30 minutes. To reheat, cover with aluminum foil, and bake at 350 degrees F for 5 minutes or until heated thoroughly.


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