I promised when I found a recipe that was a winner from the Homemade Harvest cookbook I’d post it on the blog.  Well I am making good on my promise!  I made the Overnight Coffee Cake (p. 23) Saturday night for Sunday morning and it was pretty hootin’ good!  I think it was better, though, later in the day when it was cooled and the sugary topping was a bit gooeyer (is that a word?).  I am thinking about tweaking it a bit, though.  I’m thinking of using half apple sauce and half butter in place of all the butter and putting some chopped apples put on top (and pressed in) before the topping is sprinkled and before it goes in the oven.  Oh, and I used quick cooking oats (1/4 c.) in place of the pecans for the topping.

Overnight Coffee Cake

2 c. plus 2 T. all-purpose flour, divided                           
1 t. baking powder                                                       
1 t. baking soda
1/2 t. salt                                                          
3/4 c. sugar                                                                 
1 c. brown sugar, packed and divided                           
2 t. cinnamon, divided
3/4 c. butter, melted and slightly cooled
1 c. milk
2 eggs, beaten
1/2 cup chopped pecans

Lightly coat a 13×9 baking pan with non-stick vegetable spray.  Add 2 tablespoons flour to pan; shake to spread flour evenly around insides of pan.  Stir together remaining flour, baking powder, baking soda, salt, sugar, 1/2 cup brown sugar and one teaspoon cinnamon.  Stir in butter, milk and eggs; beat until well combined.  Pour into baking pan; cover and refrigerate at least 8 hours, or overnight.  When ready to bake, toss together remaining brown sugar and cinnamon with pecans; sprinkle over chilled batter.  Bake at 350 degrees for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.  Serves 12-15.

Enjoy!