Recipe Box – Overnight Coffee Cake

We have company coming this weekend and what better recipe to share today than my Overnight Coffee Cake. This recipe can be made ahead and just popped in the oven when you get up in the morning, it can also be cooked immediately. I love to make it the night before. Then when you are busy making breakfast you can just place it in the oven and it will be ready in thirty minutes. This is a family favorite!

Overnight Coffee Cake

Ingredients:

2 cups flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 large eggs

Topping Mixture:

1/2 cup brown sugar
1/2 cup chopped pecans (or other favorite nuts)
1 tsp cinnamon

Directions:

Combine the flour, sugar, brown sugar, baking soda, salt , baking soda and spices in a large bowl. Combine the buttermilk, butter and eggs. Add the buttermilk mixture to the dry ingredients. Beat at low speed until moistened, beat at medium speed 2 minutes. Spoon batter into a greased and floured 13 x 9 x 2 inch pan. (I just spray with non stick cooking spray).

Combine 1/2 cup brown sugar, pecans and 1 tsp cinnamon (topping mixture). Sprinkle over batter. * Cover and refrigerate 8 – 12 hours. Uncover and bake 350 degrees for 30-35 minutes. Serve warm.

*Can bake immediately 350 degrees for 30 minutes. To reheat cover with foil and bake 350 degrees for five minutes.