Overnight Berry-Crunch Coffee Cake

• 2/3 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar, divided
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoons ground cinnamon, divided
• 1 cup sour cream
• 1/2 cup chopped pecans
• 1 cup fresh blueberries
• 1 cup fresh raspberries

1. In a large bowl, cream the butter, sugar and 1/2 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into a greased 13-in. x 9-in. baking dish.
3. Combine the pecans and remaining brown sugar and cinnamon. Sprinkle half of the mixture over batter; layer with berries. Top with remaining batter and sprinkle with remaining pecan mixture. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Bake at 325u0b0 for 30-35 minutes or until golden brown. Serve warm.

butter, sugar, brown sugar, eggs, vanilla, flour, baking powder, baking soda, salt, ground cinnamon, sour cream, pecans, fresh blueberries, fresh raspberries

Taken from www.tasteofhome.com/recipes/overnight-berry-crunch-coffee-cake/ (may not work)