Topping
¼ cup brown sugar
¼ cup chopped pecans or walnuts
¼ tsp Nutmeg
2 Tbls butter, melted (in morning)
Grease & Flour an 8” or 9” square baking pan
Measure ½ cup buttermilk in 1 cup measure, add egg & beat together
In large bowl of electric mixer, Combine flour, Cinnamon, B. Soda, B. Powder, salt, sugars and
Whisk all together. Add milk mixture and softened butter. Mix all together well on med. Speed for
3 – 4 minutes. Scrape sides of bowl once or twice to get all mixed in. Pour into prepared pan.
In small bowl, mix brown sugar, nuts & nutmeg for topping. Sprinkle evenly over batter.
Cover Dish with plastic wrap & refrigerator overnight.
In morning, preheat oven to 350 degrees. Remove Coffee cake from refrigerator, remove wrap & drizzle with Melted butter. Place Cake in Oven when it is preheated and bake for 25- 30 minutes, until top is golden Brown & toothpick inserted comes out clean.
Cool for about 15 minutes, then cut & serve!
Enjoy!
This dish can easily be doubled, just use a 9 x 13 Pan, bake 30-35 minutes.
