Overnight Crunch Coffee Cake
By Yankee Magazine|Apr 21 2002|
Yield
Serves 12
Cake:
Ingredients
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup butter or margarine, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup buttermilk
Instructions
Sift the flour, baking powder, baking soda, cinnamon, and salt together and set aside. Cream the butter or margarine with the sugars until light and fluffy. Add the eggs one at a time, beating well after each.
Add the dry ingredients alternately with the buttermilk, beating well after each addition. Spread the batter into a greased and floured 9×13-inch baking pan.
Topping:
Ingredients
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Instructions
Combine the topping ingredients and sprinkle on the batter. Cover with foil and refrigerate overnight. In the morning, preheat the oven to 350 degrees F and bake 35 to 40 minutes.
