Overnight Coffee Cake

Overnight Coffee Cake

2 cups all purpose flour 1 cup sugar ½ cup brown sugar, firmly packed 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon nutmeg 1 cup buttermilk ⅔ cup butter, melted 2 large eggs Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter, and eggs. Beat at low speed with an electric mixer until moistened. Beat at medium speed 3 minutes. Spoon batter into greased and floured 13 x 9 x 2 inch pan. Combine 1/2 cup brown sugar, 1 teaspoon cinnamon, and chopped pecans (if desired). Sprinkle over batter. Cover and refrigerate 8 to 12 hours (overnight). Uncover and bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Can be drizzled with a powder sugar glaze. Serve warm.