Overnight Coffeecake

I forgot to take a picture of the complete coffeecake. We had company, and I was quite busy. So I had to snap a photo of the "leftovers" which are now completely gone.

This is a recipe from my mom. We have it for holiday brunches typically. I don't know why I don't make it more often at home though. The kids (and hubby) really like it, and it isn't that hard to make. In fact, you can make it the night before (and I do) then just get up and stick it in the oven. I don't think there is anything healthy about it, but that is what makes it taste so yummy. :)

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

Topping:
1/2 cup brown sugar, firmly packed
1/2 cup pecans, chopped
1 tsp cinnamon

Directions:
Combine first 7 ingredients in a large mixing bowl. (flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon)

Add buttermilk, margarine, and eggs and beat at low speed with an electric mixer until moistened. Beat at medium speed for 3 minutes.

Spoon batter into greased and floured 13" x 9" x 2" pan.

Combine "topping ingredients" (brown sugar, cinnamon, pecans). Sprinkle over batter.

Cover and refrigerate for 8-12 hours.

Uncover and bake at 350 for 30-35 minutes or until a wooden toothpick inserted into the center comes out clean.

It can also be baked immediately at 350 for 30 minutes.

I am sure most people know this but if you don't have buttermilk (or if you have some like I did that had already gone bad in just a couple of days), you can "make" buttermilk. Just take one cup of milk and add 1 tbsp lemon juice. Let it sit for about five minutes.

It really is good stuff.

Enjoy!

Reba