Overnight Crunch Coffee Cake
Posted by Soup Fri, 22 Oct 2004, at 5:30 a.m.
2/3 c. margarine, softened
1 c. white sugar
1 c. brown sugar, divided
2 c. flour
1 t. baking soda
1/2 t. salt
1 t. baking powder
1-1/2 t. cinnamon, divided
1 c. buttermilk
1/2 c. chopped pecans
1/2 t. nutmeg
Cream margarine, white sugar, and ½ c. brown sugar until light and fluffy. Add
one egg at a time, beating well after each addition. Mix the flour, soda, salt,
baking powder, and 1 t. of the cinnamon together and add alternately with the
milk to the creamed mixture. Spread in a greased and floured 13x9x2 pan. Mix
together the ½ c. brown sugar, ½ t. cinnamon, pecans, and nutmeg and sprinkle
topping over cake batter. Cover. Refrigerate overnight or at least 8 hrs. This
is very important. Bake at 350, uncovered, for 30 minutes or until a toothpick
comes out clean.
Makes 10 to 15 servings.