Overnight Coffee Cake
Recipe from Joan
Ingredients:
2 c. all-purpose flour
1 c. sugar
1/2 c. brown sugar, firmly packed
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 c. buttermilk
2/3 c. butter (melted)
2 large eggs
1/2 c. brown sugar
1/2 to 1 c. chopped pecans
1 tsp. cinnamon
Directions:
1) Grease and flour 13” x 9” pan.
2) Prepare topping:
Combine 1/2 c. brown sugar, 1 tsp. cinnamon, and chopped pecans and set aside.
3) Combine first 7 ingredients in a large bowl; add buttermilk, butter, and eggs. Beat at low speed until moistened, then beat at medium speed 3 minutes. Spoon batter into prepared pan.
4) Sprinkle topping over batter.
5) Cover and refrigerate 8 to 12 hours.
6) Uncover and bake at 350° for 30 to 35 minutes.
Serve warm.
Makes 12 to 15 servings.
https://drive.google.com/file/d/1LGdepH_8PpjgwVaGAoHAbFiQDkrlcHDM/view?usp=share_link