Overnight Coffee Cake
2 c. plus 2 T. all-purpose flour, divided
1 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 c. sugar
1 c. brown sugar, packed and divided
2 t. cinnamon, divided
3/4 c. butter, melted and slightly cooled
1 c. milk
2 eggs, beaten
1/2 cup chopped pecans
Lightly coat a 13x9 baking pan with non-stick vegetable spray. Add 2 tablespoons flour to pan; shake to spread flour evenly around insides of pan. Stir together remaining flour, baking powder, baking soda, salt, sugar, 1/2 cup brown sugar and one teaspoon cinnamon. Stir in butter, milk and eggs; beat until well combined. Pour into baking pan; cover and refrigerate at least 8 hours, or overnight. When ready to bake, toss together remaining brown sugar and cinnamon with pecans; sprinkle over chilled batter. Bake at 350 degrees for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Serves 12-15.
Enjoy!
1 comment:
I'm going to throw this together on Saturday night this week. Looks super yummy, Carmen!
~Kelly in MN
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