OVERNIGHT COFFEE CAKE
2 cups flour
1 cup sugar
½ cup firmly packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 cup buttermilk
1/3 cup margarine or butter, melted
2 large eggs
½ cup firmly packed brown sugar
½ cup chopped pecans
1 tsp. cinnamon
Combine first 7 ingredients in a large bowl. Add buttermilk, butter and eggs. Beat on low speed with electric mixer until moistened. Beat at medium speed for 3 minutes.
Spoon batter into a greased and floured 9 x 13 pan.
Combine ½ cup brown sugar, pecans and cinnamon. Sprinkle over batter.
Cover with foil and refrigerate 8-12 hours or overnight.
Uncover and bake at 350 degrees for 30-35 minutes or until wooden pick inserted comes out clean.
