Esther's Overnight Coffeecake 2 cups all-purpose flour 1 cup sugar 1/2 cup firmly packed brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup buttermilk 2/3 cup butter or margarine -- melted 2 large eggs 1/2 cup firmly packed brown sugar 1/2 cup chopped pecans 1 teaspoon ground cinnamon Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter, mixing bowl; add buttermilk, butter, and eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 13x9x2-inch pan. Combine 1/2 cup brown sugar, pecans, and 1 teaspoon cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Serve warm. Yield:12 to 15 servings - - - - - - - - - - - - - - - - - - NOTES : Note: Overnight Coffee Cake may be baked immediately at 350° for 30 minutes. To reheat, cover with aluminum foil, and bake at 350° for 5 minutes or until heated thoroughly.
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