Overnight Coffee Cake 


2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2/3 cup melted butter
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans, optional
2 tsps ground cinnamon


Combine first 6 ingredients in a large mixing bowl; add buttermilk, butter, and eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 13x9 pan. Combine 1/2 cup brown sugar, pecans, and 2 tsps cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Serve warm. Yield: 12 to 15 servings. NOTE: Overnight Coffee Cake may be baked immediately at 350 degrees for 30 minutes. To reheat, cover with aluminum foil, and bake at 350 degrees for 5 minutes or until heated thoroughly.