JLS Photography - Alaska has added a photo to the pool:
I love this cake in all seasons - but it especially good when the first chill of autumn arrives. The aroma as it bakes has Doc Doolittle hanging out in the kitchen eagerly awaiting a warm slice to go with his coffee.
Overnight Coffee Cake
2 cups all-purpose flour
1 cup white sugar
1 cup brown sugar, firmly packed
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 Lg. eggs
For Topping
1/2 cup brown sugar, firmly packed
1/2 cup chopped pecans
1 tsp. ground cinnamon
Combine first seven ingredients in a large mixing bowl.
Add buttermilk, butter and eggs. Beat at low speed with electric mixer until moistened. Then beat at medium speed for 3 minutes.
Spoon batter into a greased and floured 9 x 13 x 2" pan.
Combine remaining brown sugar, cinnamon, and pecans, and sprinkle over batter.
Cover and refrigerate 8 to 12 hours. Uncover and bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
To reheat cake simply cover with foil and place in a 350 degree oven for 5 minutes. **For individual pieces I simply put it in the microwave for 10 to 15 seconds each.
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