Overnight Coffee Cake

⅔ c. margarine
1 c. sugar
½ c. brown sugar
2 eggs, well beaten
2 c. flour
1 tsp. baking powder
½ tsp. salt
1 tsp. Soda
2 T. powdered milk
1 tsp. Cinnamon
1 c. buttermilk

TOPPING:
½ c. brown sugar
½ c. nuts
½ tsp. cinnamon
¼ tsp. buttermilk

Cream together the first 3 ingredients. Add the beaten eggs. Stir in the remaining ingredients. Pour into buttered 9×12-inch pan. Prepare topping and sprinkle evenly over batter. Keep in refrigerator overnight. Bake 30 minutes in 350° oven. Serves 12.


This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.