Noel Ewing's Overnight Coffee Cake

A couple of years ago I went to Bangor, Maine for Fall Break. My friend Mary has a sister who lives there and so we went to spend some time with her and enjoy the fall foliage. Our first morning there Noel treated us to this awesome coffee cake and some blueberry cornbread muffins. The muffin recipe will be in tomorrow's post....but today...I am going to give you a little taste of heaven. You can actually make this low-cal by using Splenda instead of sugar. I hope you enjoy it.

Overnight Coffee Cake
2 c all – purpose flour
1 c sugar (or Splenda)
½ c firmly packed brown sugar (or Splenda brown sugar)
1 t baking soda
1 t baking powder
½ t salt
1 t cinnamon
1 c buttermilk
2/3 c butter (melted)
2 lg eggs
½ c firmly packed brown sugar (or Splenda brown sugar)
½ c chopped pecanbs
1 t ground cinnamon

Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter and eggs. Beat at low speed until moistened; beat at medium speed 2 minutes. Spoon batter into a greased floured 13 x 9 x 2 pan.

Combine ½ c brown sugar, pecans and 1 teaspoon cinnamon; sprinkle over batter. Cover and refrigerate 8 – 12 hours. Uncover and bake at 350 degrees for 30 – 35 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Note: Cake may be baked immediately at 350 for 30 minutes. To reheat, cover with foil and bake at 350 for 5 minutes or until heated thoroughly.

BTW....we ate the entire coffee cake in two days. Poor Noel, I think she thought this would last our entire visit. NOT! We enjoyed Maine and the beautiful foliage...but personally....I came away with a bunch of great recipes done by a great cook!