Cake: Overnight Crunch Coffee Cake

2 c. flour

1 tsp. baking powder

1 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt

2/3 c. butter

1 c. sugar

1/2 c. brown sugar

2 eggs

1 c. buttermilk

1/2 c. brown sugar

1/2 c. walnuts

1 tsp. cinnamon

1/4 tsp. nutmeg

Sift together flour, baking powder, soda, 1 teaspoon cinnamon and salt.  Cream together butter, sugar and 1/2 cup brown sugar until light and fluffy.  Add eggs one at a time.  Add dry ingredients alternately with buttermilk, beating well after each addition.  Spread batter in greased and floured 9x13-inch pan.  Combine 1/2 cup brown sugar, walnuts, 1/2 teaspoon cinnamon and nutmeg.  Mix well, sprinkle over batter.  Refrigerate for 8 hours.  Bake at 350 for 45 minutes.

Mrs. Ed (Marjorie) Von Gunten

Our Swiss Pantry II

First Mennonite Church

1987