Overnight Coffee Cake

( Compliments of the Keystone Inn B&B )

Makes one 9" by 13" coffee cake:

Ingredients:

• 2 cups flour
• 1 Tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1 cup sugar
• 2/3 cup butter or margarine
• ½ cup brown sugar
• 2 eggs
• 1 cup buttermilk
• 1 cup chopped raw apple

Topping:

• ½ cup brown sugar
• ½ cup nuts, chopped
• 1 tsp cinnamon
• ¼ tsp nutmeg

Mix all dry ingredients in a large mixing bowl. Add all remaining ingredients, except apple. Beat 1 minute. Stir in apple. Pour into a greased 9 x 13 inch pan. Mix the topping and sprinkle over the batter. Cover the pan and refrigerate overnight.

The next day, set the pan out on the counter while preheating oven to 350°. Bake 45-50 minutes. Turn off the oven, open the oven door and let the coffeecake cool in the oven. Cut into squares and serve warm or at room temperature.

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