Overnight Coffee Cake
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, melted
- 2 large eggs
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- 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.
- Serve warm.
Notes
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.
