Overnight Coffee Cake

2 cups flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 large eggs

Topping Mixture:

1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp cinnamon

Combine first 7 ingredients, add buttermilk, butter and eggs. Beat at low speed until moistened, beat at medium speed 2 minutes. Spoon batter into a greased and floured 13 x 9 x 2 inch pan. (I just spray with non stick cooking spray).

Combine 1/2 cup brown sugar, pecans and 1 tsp cinnamon (topping mixture). Sprinkle over batter. * Cover and refrigerate 8 – 12 hours. Uncover and bake 350 degrees for 30-35 minutes. Serve warm.

*Can bake immediately 350 degrees for 30 minutes. To reheat cover with foil and bake 350 degrees for five minutes.