So I will admit, this was not the BEST coffee cake I’ve ever had, but it was good. Perfectly pairs with morning coffee. My favorite part about it was that I got to prep it all the night before, leave it in the fridge, then just pop it in the oven in the morning. There’s always breakfast recipes I want to make, but it seems like so much work in the morning. Especially if I’m hungry.

• 2/3 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup buttermilk
  
  Topping:
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped walnuts (optional)

1. Grease 13 x 9 baking pan.
2. Cream butter and sugars until fluffy.
3. Add eggs one at a time, beating well after each.
4. In separate bowl, sift all dry ingredients together.
5. Add dry ingredients alternately with buttermilk to the rest of mixture.
6. Spread in baking pan.
7. Combine topping ingredients and sprinkle over batter. Refrigerate overnight.
8. Bake at 350 degrees for 45 minutes or until toothpick inserted in middle comes out clean.

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Original recipe can be found at link below
https://blog.kitchenmagic.com/overnight-coffee-crunch-cake