Overnight Coffeecake...

2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon

In a large mixing bowl, mix the first 7 ingredients. Add buttermilk, butter and eggs.

With an electric mixer, beat at low speed until moistened and then at medium speed for 3 minutes. Spoon batter into a greased and floured 9X13-inch pan. Combine remaining ingredients for topping and sprinkle evenly over batter. Cover and refrigerate 8 to 12 hours, or overnight.

When ready to bake, preheat oven to 350 degrees. Remove cake from refrigerator and bake 30 to 35 minutes, or until a toothpick in the center comes out clean. Best served warm.