Overnight Coffee Cake
- 2 cups Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 3/4 cup Granulated sugar
- 1 cup Packed brown sugar, divided
- 2 tsp. Ground cinnamon, divided
- 3/4 cup (1 1/2 sticks) Butter, melted
- 1 cup Milk
- 2 Large eggs
- 1/2 cup Chopped pecans
Coat a 9X13” baking dish with nonstick cooking spray, then flour. In a large bowl, combine the 2 cups flour, the baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, the butter, milk, and eggs. Beat until well combined; pour into the baking dish, then cover and chill for at least 8 hours, or overnight.
Preheat the oven to 350
In a small bowl, combine the remaining 1/2 cup brown sugar and 1 teaspoon cinnamon with the pecans. Sprinkle over the chilled batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut, and serve warm.