Overnight Coffee Cake

We always eat the same sort of menu on Christmas morning - fruit, fresh from stockings; little sausages, some browned and some wrapped up for pigs in a blanket; juice; and a bread of some sort. This year, the kids asked for a coffee cake. But I didn't want to take time to throw together a coffee cake when I could be with the family. So I found this recipe and put it together the night before. Then all I had to do was preheat the oven, wait the oven was ready, and pop this in. And it tasted great too.

Overnight Coffee Cake

Coffee Cake:

1 c. flour

1/4 c. sugar

1/4 c. brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. buttermilk

1/3 c. shortening

1 egg

Topping:

1/4 c. brown sugar

1/4 c. chopped nuts or oats

1/4 c. nutmeg

Grease and flour 9 inch round or 8 inch square pan. In small bowl, combine all coffee cake ingredients; stir until moistened. Pour batter into greased and floured pan. In another small bowl, combine all topping ingredients. Sprinkle over batter. Cover and refrigerate at least 8 hours or overnight.

Heat oven to 350. Uncover coffee cake; bake for 25 to 35 minutes or until done. Serve warm.