Overnight Crunch Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Perfect for an overnight or even for Christmas morning! I love anything I can make the night before for serving in the morning! Ingredients:
2/3 cup butter, softened |
1 cup sugar |
1/2 cup brown sugar, firmly packed |
2 eggs |
2 cups all purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 cup buttermilk |
1/2 cup brown sugar, firmly packed |
1/2 cup pecans, chopped |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
Directions:
1. Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
3. Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.
4. Topping:.
5. Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.
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