Overnight Coffee Cake - our go-to Christmas morning breakfast! Flour, sugar, brown sugar, baking soda, baking powder, cinnamon, buttermilk, butter eggs, pecans. Assemble the night before and bake in the morning. This is SOOO good! We make it every holiday!
Combine first 7 ingredients; add buttermilk, butter and eggs. Beat at low speed of an electric mixer just until moistened. Beat at medium speed for 3 minutes. Pour into a greased and floured 9x13-inch pan.
Combine topping ingredients. Sprinkle over batter. Cover and refrigerate 8-12 hours.
Remove cake from oven. Preheat oven to 350ºF.
Bake uncovered for 30-35 minutes.
To make Homemade Buttermilk combine 1 cup of milk with 1 Tablespoon of white vinegar or 1 Tablespoon of Lemon juice. Let the mixture sit until it starts to curdle, about 5 minutes.
You can bake the cake right away if you don't have time to let the cake sit overnight.
Feel free to use walnuts or omit the nuts altogether if you aren't a fan.
Can substitute pumpkin spice seasoning for cinnamon.
Store the cake in an air-tight container. It will keep 2 to 3 days on the countertop.