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Raspberry Overnight Coffeecake




Source of Recipe


Internet


List of Ingredients




2/3 cup butter or margarine
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1-3/4 cups flour
3/4 cup oatmeal (regular or quick-cooking)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk (or 1 Tablespoon white vinegar plus milk to make 1 cup)
1 cup washed and drained fresh raspberries

Topping:
1/2 cup brown sugar
1/2 cup walnuts or pecans, chopped
1 teaspoon cinnamon



Recipe



Cream butter and sugars in large bowl with electric mixer at medium speed; add eggs one at a time until thoroughly combined. Mix all dry ingredients in separate bowl; add to creamed mixture, alternating with buttermilk. Gently fold raspberries into batter and spread into a greased 9 x 13-inch pan. Combine topping ingredients and sprinkle over batter. Cover with plastic wrap and refrigerate overnight. Bake for 45 to 50 minutes at 350 degrees.