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OVERNIGHT COFFEECAKE




Source of Recipe


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List of Ingredients




2 cups all-purpose flour
1 cup sugar
½ cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
2/3 cup butter or margarine, melted
2 large eggs


TOPPING:
½ cup firmly packed brown sugar
½ cup chopped pecans
1 teaspoon cinnamon



Recipe



Grease and flour a 9-by-13-inch baking pan. In a large mixing bowl, whisk the flour, both sugars, baking powder, baking soda, salt and cinnamon. Add buttermilk, butter and eggs. With an electric mixer, beat at low speed until moistened and then at medium speed for 3 minutes.

Spoon batter into prepared pan. Combine the topping ingredients and sprinkle evenly over batter. Cover with plastic wrap or foil, and refrigerate 8 to 12 hours, or overnight.

When ready to bake, heat oven to 350 degrees. Remove cake from refrigerator, uncover and bake 30 to 35 minutes, until a toothpick in the center comes out clean. Makes 12 servings.