Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup margarine or 1/2 cup butter, melted
1 cup buttermilk ( can substitute plain yogurt)
2 large eggs
1/2-1 cup packed brown sugar
1/2 cup chopped pecans (optional)
1 -2 teaspoon cinnamon
Directions:
Combine first 10 ingredients.
Beat on low speed of mixer until moistened.
Then beat at medium speed 3 minutes.
Pour batter into greased and floured 9×13″ pan.
Cover and chill 8-12 hrs.
Combine topping ingredients.
Use the higher quantities given if you like lots of sweet topping; the lesser amount if you like it not as sweet.
Place topping in airtight container until you are ready to bake the coffee cake.
When ready to bake, sprinkle the cake batter with topping.
Bake at 350 for 30-35 minutes.
NOTE: You can also bake immediately after preparing it.
Bake at 350 for 25 minutes.
Servings: 12-15
Time preparation: 15 min.
Time total: 45 min.