If you decide you just can't wait to enjoy this coffee cake, skip letting it sit overnight and go ahead and bake as directed...it'll still be moist and delicious.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup brown sugar, packed and divided
2 teaspoons cinnamon, divided
1 cup buttermilk
2/3 cup butter, melted
1/2 cup chopped pecans, toasted
How to Make It
Combine first 5 ingredients, 1/2 cup brown sugar and one teaspoon cinnamon in a large mixing bowl; add buttermilk, butter and eggs. Blend on low speed with an electric mixer until moistened; increase speed to medium and blend 3 more minutes.
Spoon batter into a greased and floured 13"x9" baking pan, set aside. Mix together remaining brown sugar, cinnamon and pecans; sprinkle over batter. Cover and refrigerate overnight.
Bake, uncovered, at 350° for 30 to 40 minutes or until a toothpick inserted in center comes out clean.