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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.

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