Overnight Crunch Coffee Cake - cooking recipe

Ingredients

Cake
2/3 cup butter, softened
1 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
Topping
1/2 cup brown sugar, firmly packed
1/2 cup pecans, chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Preparation

Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.
Topping:
Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.