Overnight Coffeecake

( Which doesn't actually have to sit overnight :-) 

 

this is one of the recipes that I believe I saved from the AOL "What's for Dinner" board.  It is excellent!

 

2 Cups All-purpose Flour

1 Cup Sugar

1/2 Cup Firmly Packed Brown Sugar

1 Tsp. Baking Soda

1 Tsp. Baking Powder

1 Tsp. Cinnamon  ( I always add more ) 

1/2 Tsp. Salt

--------------------------------

1 Cup Milk (buttermilk, regular milk, or almond milk)

2/3 Cup Butter or Margarine - Melted (Use canola or veg. oil instead - for a healthier option) 

2 Large Eggs

1/2 Cup Firmly Packed Brown Sugar

1/2 Cup Chopped Pecans  ( 2 1/2 Oz. )

1 Tsp. Cinnamon  ( I always add more ) 

 

Combine first 7 ingredients in a large mixing bowl; add milk, butter or oil, and eggs.

Beat at low speed with electric mixer until moistened; beat at medium speed for 3 minutes.

Pour batter into a greased 13x9 pan.

Combine brown sugar, pecans, and cinnamon and sprinkle over batter.

If desired, cover and refrigerate for up to 12 hours, otherwise bake uncovered in a preheated 350° oven for 30 - 35 minutes or until wooden toothpick inserted in center comes out clean.

 

Serve warm or at room temperature. Will stay fresh for 4 to 5 days depending on the room temperature.