OVERNIGHT COFFEE CAKE

Ingredients:

2/3 cup butter or margarine

1 cup granulated sugar

1/2 cup brown sugar, packed

2 eggs

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 cups flour

1 cup buttermilk*

1/4 tsp nutmeg

* in place of buttermilk you can use: 2 tbsp white vinegar in a one cup measuring cup, add milk to one cup line, stir and let stand for fifteen minutes.

TOPPING:

1/2 cup chopped nuts(optional)

3/4 cup brown sugar, packed

1 tbsp cinnamon

1/4 tsp nutmeg

Directions:

In large bowl, cream together butter and sugars. Add eggs one at a time, blending well after each addition. Mix together dry ingrediants. Add alternately with buttermilk to creamed mixture. (Flour first and last).

Pour 1/2 of batter in greased 9x13 inch pan. Mix together all topping ingredients. Sprinkle batter through a sieve with 1/2 of the topping. Pour remaining batter over top with remaining topping. Cover and refrigerate overnight.

In the morning, remove cover and bake in preheated 375 degree oven for 40-45 minutes. Serve warm, can be garnished with whipped cream.

KAY KIRCHER