Overnight Coffee Cake

I have been teaching my daughter to make this. It's very simple. She can pretty much do it by herself (with supervision of course) This can be made the night before and kept in the fridge to be baked the next morning. Remember if you use a glass dish and put it in the fridge DO NOT preheat the oven the next morning. Put dish in oven before turning on so the dish can warm up with oven and not break. Also if you do not have a 9x13 pan then use "2" smaller pans. It doesn't look like a lot of batter but when it starts baking it will over flow if you don't (trust me I made that mistake once and what a mess it made).

Overnight Coffee Cake

2 C. flour
1 C. sugar
1/2 C. packed brown sugar
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 C. buttermilk (or 1 Tbs. vinegar plus milk to equal 1 C.)
2/3 C. shortening ( or 1/2 C. oil)
2 eggs

Grease (not oil) and flour bottom only of 13" x 9" pan. In large bowl, combine all ingredients . (lightly spoon flour into measuring cup and level off). Blend at low speed until moistened. Beat 3 min. at medium speed. Pour batter into prepared pan.

Topping:
1/2 C. packed brown sugar
1/2 C. chopped nuts (opt.)
1 tsp. cinnamon
1/2 tsp. nutmeg (opt.)

Blend topping ingredients and sprinkle over batter. Cover, refrigerate overnight. Preheat oven to 350 and bake 30-40 min. until golden brown. Serve warm.