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Overnight coffee cake
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| 2 c. | Flour |
| 1 tsp. | baking powder |
| 1 tsp. | baking soda |
| 1/2 tsp. | salt |
| 1 tsp. | cinnamon |
| 2/3 c. | Butter |
| 1 c. | White sugar |
| 1/2 c. | Brown sugar |
| 2 | eggs |
| 1 c. | Buttermilk |
| Topping: | |
| 1/2 c. | Brown sugar |
| 1/2 tsp. | cinnamon |
| 1/2 c. | Chopped nuts |
| 1/4 tsp. | nutmeg |
Cream together butter, sugar, and brown sugar. Add eggs. Beat well after each. Sift together flour, baking powder, baking soda, salt, and cinnamon and add buttermilk alternating with flour mixture. Pour into a 9x13 inch greased and floured pan. Top with topping mixture. Sprinkle over batter. Refrigerate eight hours or overnight. Bake at 350 for 30-35 minutes.
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