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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If you decide you just can't wait to enjoy this coffee cake, skip letting it sit overnight and go ahead and bake as directed...it'll still be moist and delicious. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sugar |
1 cup brown sugar, packed and divided |
2 teaspoons cinnamon, divided |
1 cup buttermilk |
2/3 cup butter, melted |
2 eggs |
1/2 cup chopped pecans, toasted |
Directions:
1. Combine first 5 ingredients, 1/2 cup brown sugar and one teaspoon cinnamon in a large mixing bowl; add buttermilk, butter and eggs. Blend on low speed with an electric mixer until moistened; increase speed to medium and blend 3 more minutes.
2. Spoon batter into a greased and floured 13 x9 baking pan, set aside. Mix together remaining brown sugar, cinnamon and pecans; sprinkle over batter. Cover and refrigerate overnight.
3. Bake, uncovered, at 350° for 30 to 40 minutes or until a toothpick inserted in center comes out clean.
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