Overnight Coffeecake

2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 c. white sugar
1/2 c. brown sugar
2/3 c. shortening
2 eggs
1 c. buttermilk

Sift the flour, salt, cinnamon, soda and baking powder. Cream shortening and sugars. Add eggs and beat well. Add dry ingredients and buttermilk. Spread in greased 9 x 13-inch pan. Sprinkle with 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 1/2 cup nuts. Refrigerate overnight. Bake at 350 degrees for 35 minutes.

Overnight Coffeecake

1 c. white sugar
1/2 c. brown sugar
3/4 c. margarine
2 eggs, slightly beaten
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp. soda
1 c. sour cream
1 c. nutmeats, chopped (optional)

Cream white and brown sugar with margarine and eggs. Sift dry ingredients together and add to the mixture. Add the sour cream and mix by hand. Put in greased 9 x 13-inch pan. Sprinkle topping over all. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 35 to 40 minutes.

Topping:
1/2 c. brown sugar
1 tsp. cinnamon
Mix and sprinkle over coffeecake before baking.

Overnight Coffeecake

1 stick margarine
2 tsp. cinnamon
1 pkg. regular butterscotch pudding
1/2 c. brown sugar
1/2 c. nuts
1 pkg. frozen rolls

Butter Bundt pan. Put in nuts, then frozen rolls. Mix cinnamon, pudding and sugar. Pour on top with melted margarine. Leave out overnight. In morning bake at 350 degrees for 25 minutes

Overnight Coffeecake

1 c. sugar
1/2 c. brown sugar
2 c. flour
1 tsp. baking powder
2 tsp. soda
2 tsp. cinnamon
3/4 c. butter or margarine
2 eggs
1/2 tsp. salt
1 tsp. nutmeg
1 c. sour cream

Cream sugar and margarine. Add eggs. Sift dry ingredients and add to creamed mixture. Add sour cream, stirring by hand. Put in greased 9 x 13-inch baking pan. Top with 1/2 cup brown sugar and 1 teaspoon cinnamon. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 35 to 40 minutes.