Overnight Crunch Coffee Cake
|Pastry flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Margarine||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Lightly grease and flour 2 loaf pans or a 9x13 inch pan.
Sift together flour, powder, baking soda, cinnamon and salt.
Cream butter, add sugars gradually and cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add sifted ingredients alternately with buttermilk to creamed mixture in 3 parts, beginning and ending with flour.
Stir only until well mixed.
Spread batter in prepared pans.
Spread batter to edges and corners of pan so it is slightly higher there than in the centre.
Topping: Combine ingredients; mix well.
Sprinkle over batter.
Refrigerate at least 8 hours, or overnight.
Bake at 350Â° F for 45 minutes or until done.