Overnight Coffee Cake

Ingredients: 1/3 Cup Butter or Margerine, softened 1/2 Sugar 1/4 Cup Packed Brown Sugar 1 Egg, beaten 1 Cup All Purpose Flour 1/2 teaspoon Baking Powder 1/4 teaspoon Baking Soda 1/2 teaspoon Ground Cinnamon 1/2 Cup Buttermilk Topping: 1/4 Cup Packed Brown Sugar 1/4 Cup Finely chopped Pecans 1/4 tsp Ground Cinnamon 1/8 tsp Ground Nutmeg (optional)

Directions: In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with the buttermilk. Beat well. Spread into a greased 8 inch square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refridgerate overnight. In the morning, Bake; uncovered; at 350 for 40-45 minutes or until the cake tests done with a tooth pick. Yeild...6-8 servings. Serve warm with lots of coffee !

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