Overnight Coffee Cake

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1 cup buttermilk
2/3 cup butter or margarine, melted
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans (toast the nuts before chopping, brings out their flavor)
1 teaspoon cinnamon

Combine the first 7 ingredients in a large mixing bowl; add buttermilk, butter, and eggs. Beat at low speed of an electric mixer until dry ingredients are moistened; beat at medium speed an additional 3 minutes.

Spoon batter into a greased and floured 13x9x2 inch baking pan.

Combine the 1/2 cup brown sugar, pecans and 1 teaspoon cinnamon; sprinkle over the batter. Cover and chill overnight. Bake, uncovered, at 350F for 30 minutes or until a wooden pick inserted in the center comes out clean.

Yield: 12 servings

NOTE: If you want to bake the cake immediately, preheat the oven to 350F. Bake as directed above in the recipe. If you want to reheat the cake after baking and serving, cover and bake at 350F for 5 to 10 minutes or until thoroughly heated.