Overnight Crunch Coffee Cake

• Cake
• 2/3 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar, firmly packed
• 2 eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• Topping
• 1/2 cup brown sugar, firmly packed
• 1/2 cup pecans, chopped
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon

1. Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
3. Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.
4. Topping:
5. Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.

cake, butter, sugar, brown sugar, eggs, flour, baking powder, baking soda, salt, ground cinnamon, buttermilk, topping, brown sugar, pecans, ground nutmeg, ground cinnamon

Taken from www.food.com/recipe/overnight-crunch-coffee-cake-443969 (may not work)