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.
Combine brown sugar, pecans and cinnamon; sprinkle over batter.
Cover and refrigerate for 8 to 12 hours.
Uncover and bake at 350 degrees F for 30 to 35 minutes or until
a wooden pick inserted in center comes out clean.
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.