Overnight Coffee Cake

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 c. brown sugar

1/2 c. sugar

2/3 c. shortening

2 large eggs

1 c. buttermilk

1 tsp. butter flavor

1 tsp. vanilla

Topping:

1/4 c. brown sugar

1 Tbsp. flour

1/2 tsp. cinnamon

1/4 tsp. allspice

1 Tbsp. hard butter, cut into small pieces

1/2 c. chopped pecans or walnuts

Mix first 5 ingredients together. In a seperate bowl, cream sugars and shortening. Add eggs, buttermilk, and flavorings to creamed mixture. Stir flour and creamed mixture together. Pour into 9x13 inch greased pan.

Combine ingredients for the topping (except butter and nuts). Sprinkle on top of batter. Place chopped butter ontop of batter, spacing out evenly. Sprinkle with chopped nuts.

Cover and refridgerate overnight. In the morning, uncover and bake at 350 degrees for 30 minutes.

Serves 12

*This is a recipe my mom has made since I was a kid. It's always a favorite at family brunches. As you can probably tell by the ingredients, it is NOT a low-fat recipe!