OVERNIGHT COFFEE CAKE

Overnight Coffee Cake image

It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota.

Provided by Taste of Home

Time 55m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
TOPPING:
1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, optional

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 266 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 171mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.